Change is good...
So.... Here we are. Almost April 15th. The month is nearly half over, and I'm SO behind that I'm not sure I can get done what I need to by the end of the month! Yikes!
I guess I will do what is usually done; break it down into bite size pieces, and one by one, we will get it done.
In the meantime, I am thinking of the yummy traditional goodies we all have for Easter dinner. Some things are similar to what we'd have for Thanksgiving, or Christmas maybe. But on the other hand, maybe not so much. Easter has always been a time for rebirth, restarting, refreshing of our commitment to our God and our relationship to Jesus. So, we're trying some new things this year for our Easter meal. The following recipe is one of them. I hope you'll try it, let me know how it works for you, if your family enjoyed it, and if in fact it will be a new family tradition for you!
BRAIDED EASTER BREAD
Serving this classic bread on Easter is a wonderful way to start an annual tradition.
Ingredients:
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs (nontoxic dyes only)
1 egg
1 tsp. water
Preparation:
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.
God's Blessings to you on a wonderful Easter season.
<3 ~JB
I guess I will do what is usually done; break it down into bite size pieces, and one by one, we will get it done.
In the meantime, I am thinking of the yummy traditional goodies we all have for Easter dinner. Some things are similar to what we'd have for Thanksgiving, or Christmas maybe. But on the other hand, maybe not so much. Easter has always been a time for rebirth, restarting, refreshing of our commitment to our God and our relationship to Jesus. So, we're trying some new things this year for our Easter meal. The following recipe is one of them. I hope you'll try it, let me know how it works for you, if your family enjoyed it, and if in fact it will be a new family tradition for you!
BRAIDED EASTER BREAD
Serving this classic bread on Easter is a wonderful way to start an annual tradition.
Ingredients:
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs (nontoxic dyes only)
1 egg
1 tsp. water
Preparation:
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown.
God's Blessings to you on a wonderful Easter season.
<3 ~JB
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