Friday, March 29, 2013

Yolanda's Easter Bread


5 lbs flour  add more for kneading and rolling
2 cups sugar
1 tsp salt
2 tbsp orange juice
2 tbsp lemon juice
1 tbsp vanilla extract
1 tbsp almond extract
2 sticks melted butter, cooled
1 tsp cinnamon
1/3 cup vegetable oil
12 beaten eggs
2 cups warm milk
4 pkg quick rising yeast mixed with 1 tbsp sugar and 1 cup warm water

Put dry ingredients in huge bowl.  Make a well in the middle.  Set aside.

Beat the eggs, add the juices, extracts, warm milk, oil, and cooled melted butter.  Add these ingredients to the well in the dry ingredients.  Mix it well.  Knead the dough for about 5 minutes.

Wash the huge bowl and grease with shortening.  Place the dough in the bowl and grease the top with shortening.  Cover with a lint free kitchen towel.

Preheat the oven to 275 degrees and turn off.  Place the dough in the oven and wait until it doubles in size.  Take it out, punch it down, knead it a little bit.

Preheat the oven again to 275 degrees, let the dough rise again.

This time, divide the dough into 8 sections.

Take one piece of the section and divide into three sections.  Roll into ropes, using flour so it doesn't stick.  Start braiding from the middle section.  Braid the opposite way down the other side.

Place in a greased baking sheet.

Preheat oven to 275 degrees again and let rise for the third time.

Before baking at 325 degrees for 30 minutes, make an egg wash of one egg with some splashes of water, beaten.  Spread this over the bread.

When cool, decorate with non-pareils and toasted sliced almonds.  Tastes the best, toasted.

No comments: