In keeping with the Easter theme, visitors to the farm during this time can look forward to delicious and freshly baked Easter inspired breads, which will be made available to purchase.
makes 6 individual loaves
- 1 package Instant yeast (about 2-1/4 teaspoons)
- 1.25 cups milk
- pinch of salt
- 1/3 cup butter
- 2 eggs, beaten
- 1/2 cup sugar
- 3.5 cups flour (approximate)
- 1 egg, beaten with 1 teaspoon of water
- 6 dyed Easter eggs
Coarse salt, sprinkles or pearlized sugar for decorating
tip: the Easter eggs do not need to be hard boiled. They cook when the bread bakes. I usually just dye the eggs raw without hardboiling them. Saves time. Just be careful that they don’t crack!
In a small saucepan, warm the milk and butter together, just till butter melts. In a large mixer bowl, combine yeast, salt, eggs and sugar. Add the warm (not hot – it will kill the yeast) milk and butter. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky any longer. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
After an hour punch the dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 30cm long and, taking two pieces, twist to form a “braid”, pinching the ends, and loop into a circle.
Place on two baking sheets lined with greaseproof paper. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Decorate each pastry ring with coarse salt, or sprinkles. Place an Easter egg in the middle of each pastry ring, making an indentation with the egg.
Bake at 180 C until golden – about 20 minutes. Cool on rack.
You can eat the eggs, but if you leave the bread sitting out for a few hours, don’t eat it. Common sense!