Easter Breads
04-10-2011, 05:46 PM
#2
Super Member
Join Date: Mar 2010
Location: Indiana
Posts: 2,062
My family love this really fast to make bread.
Cuban Bread
5-6 cups of all purpose flour
( you can substitute whole wheat for 1 or 2 cups)
2 tablespoons dry yeast
2 tablespoons of sugar
1 tablespoon salt
2 cups hot water (120 to 130 degrees)
Mix 4 cups of flour with the yeast, sugar and salt in a large bowl. Pour in the water and mix really well. Add remaining flour until the dough is no longer sticky. Turn out onto a floured surface and knead for 8 minutes. ( I add a ¼ to ½ cup of flour to my surface, when the flour is all absorbed, I know I have kneaded it enough. If the dough still feels really sticky add some more flour. Just don’t get the dough too dry.)
Place in a greased bowl covered with a dish towel and let set for 15 minutes. Punch down dough and divide into two pieces. shape into two round loaves, and place on a baking sheet. Cut a X ½ inch deep on top with a shape knife. (If you don’t cut a X in the bread it changes the texture to more like an English muffin.)
Place baking sheet on the middle shelf of a COLD oven. Place a cake pan (9x13”) filled half way full of very hot water on the lowest shelf. Turn oven on to 400 degrees. Bake 40 to 50 minutes until a deep golden brown. Mine is usually done in 45 minutes.
Hint: to make your own whole wheat flour, fill a one cup measuring cup with flour, remove one tablespoon of flour and replace it with one tablespoon of wheat germ.
Cuban Bread
5-6 cups of all purpose flour
( you can substitute whole wheat for 1 or 2 cups)
2 tablespoons dry yeast
2 tablespoons of sugar
1 tablespoon salt
2 cups hot water (120 to 130 degrees)
Mix 4 cups of flour with the yeast, sugar and salt in a large bowl. Pour in the water and mix really well. Add remaining flour until the dough is no longer sticky. Turn out onto a floured surface and knead for 8 minutes. ( I add a ¼ to ½ cup of flour to my surface, when the flour is all absorbed, I know I have kneaded it enough. If the dough still feels really sticky add some more flour. Just don’t get the dough too dry.)
Place in a greased bowl covered with a dish towel and let set for 15 minutes. Punch down dough and divide into two pieces. shape into two round loaves, and place on a baking sheet. Cut a X ½ inch deep on top with a shape knife. (If you don’t cut a X in the bread it changes the texture to more like an English muffin.)
Place baking sheet on the middle shelf of a COLD oven. Place a cake pan (9x13”) filled half way full of very hot water on the lowest shelf. Turn oven on to 400 degrees. Bake 40 to 50 minutes until a deep golden brown. Mine is usually done in 45 minutes.
Hint: to make your own whole wheat flour, fill a one cup measuring cup with flour, remove one tablespoon of flour and replace it with one tablespoon of wheat germ.
04-11-2011, 09:18 PM
#4
Super Member
Join Date: Jul 2010
Location: Ft. Myers, FL
Posts: 1,925
I have a delicious recipe for Easter braid bread, it's easy to make BUT is time consuming because you have to let it rise for about 1 hour, punch it down, let it rise again, then divide the dough, braid it and let it rise a bit more...then bake. It has a glazed frosting on it and I put jelly beans on also. Well, worth the time . I have been making them for 33 years. Let me know if you want the recipe and I will post it.
04-12-2011, 06:42 AM
#5
Super Member
Thread Starter
Join Date: Feb 2010
Location: Pittsburg, Kansas
Posts: 1,691
Yes, I want your recipe for Easter Bread. Sounds just like what I am looking for.
[email protected], or pm me.
Martha.
Thanks!
[email protected], or pm me.
Martha.
Thanks!
04-12-2011, 07:59 AM
#6
Super Member
Join Date: Jul 2010
Location: Tallmadge, OH
Posts: 5,120
I have a recipe but I'm still in FL and the recipe is home. We leave Saturday to go back home. You have to make your own dough. It has lots of eggs in it and anise. You braid it and let it raise again.You can also put colored eggs between the braids. If you can wait until I get home, I'll post it.
04-16-2011, 08:17 AM
#8
Senior Member
Join Date: Aug 2010
Location: Cincinnati, Ohio
Posts: 581
Originally Posted by matraina
I have a recipe but I'm still in FL and the recipe is home. We leave Saturday to go back home. You have to make your own dough. It has lots of eggs in it and anise. You braid it and let it raise again.You can also put colored eggs between the braids. If you can wait until I get home, I'll post it.
04-17-2011, 04:41 AM
#10
Super Member
Join Date: Sep 2008
Location: Eastern Canada
Posts: 3,356
matraina wrote:
I have a recipe but I'm still in FL and the recipe is home. We leave Saturday to go back home. You have to make your own dough. It has lots of eggs in it and anise. You braid it and let it raise again.You can also put colored eggs between the braids. If you can wait until I get home, I'll post it.
I would like to have it too.
I have a recipe but I'm still in FL and the recipe is home. We leave Saturday to go back home. You have to make your own dough. It has lots of eggs in it and anise. You braid it and let it raise again.You can also put colored eggs between the braids. If you can wait until I get home, I'll post it.
I would like to have it too.
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