Easter Bread

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Easter Bread

Easter Bread

Bread has played an important role in religious ceremonies and holidays for a very long time.  Holiday breads are often baked in symbolic shapes and include special ingredients.  Easter breads often feature eggs – a commodity forbidden by the Catholic Church during lent.

We decided to make our own spin on this unique recipe, making it whole-grain because whole grains are what we’re all about.  It’s a delicious, slightly sweet bread with a hint of lemon and a sweet glaze.  The oat and spelt flours are a perfect pair for this particular bread because they’re a little sweet in and of themselves.

The eggs in the middle make these little breads so cute, but you can leave them out if you want.  We must admit, it’s a little strange to have a hard-cooked egg in the middle of a loaf of bread.  However, if you do put the eggs in, it’ll make for a festive Easter breakfast.

This is a very easy recipe.  We can’t say it’s quick, but it is easy.  Have fun making them and enjoy eating them!

Easter Bread
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Ingredients

For the Bread

  • 1 T yeast*
  • 1 1/4 cups milk, luke-warm
  • 1 tsp salt
  • 1/3 cup butter, melted
  • 2 eggs
  • 1/2 cup sugar
  • Zest of 2 lemons
  • 2 T vital wheat gluten*
  • 1 cup oat flour*
  • 3-4 cups spelt flour*

*These ingredients can be found in our store.

For the Egg Wash

  • 1 egg
  • 1 tsp water

For the Glaze

  • 1 cup powdered sugar
  • 2 T milk
  • 1/4 tsp vanilla or lemon extract
 
 Instructions
 
First, you’ll need to color 6 uncooked eggs. An easy way to do this is by combining 1 cup of hot water with 1 T vinegar in a mug. Add food coloring to your desired saturation. Place the egg in and let it sit until it reaches the color you desire.

For the Bread

 
Combine the milk, melted butter, yeast, salt, eggs, and sugar in the bowl of a stand mixer. Beat in the oat flour and half of the spelt flour using the dough hook. Gradually add the remaining flour to form a stiff dough; you may not use all of the flour. Knead until smooth.
 
Place the dough into a greased bowl and cover. Let rise in a warm, draft-free area for an hour or until doubled. Punch down the dough and divide into 12 pieces. Roll each into a 1″ thick log (about 12 inches long). Twist two ropes together, then form it into a ring. Repeat with remaining dough.
 
Place the rings on parchment-lined cookie trays. Place each uncooked colored egg in the center of each; it should be fairly snug. Cover and let rise for another hour.
 
Preheat oven to 350F.
 
Make the egg wash by whisking one egg with 1tsp. water. Brush onto the rings, avoiding the egg in the center. Bake for 20 minutes or until golden and cooked through.
 
Whisk the powdered sugar, 2 T milk, and vanilla together until smooth. Drizzle onto the cooled bread and top with sprinkles if desired.
 

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