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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

976.0. "BREAD: Italian Easter Bread" by BASVAX::HAIGHT () Wed Feb 03 1988 12:33

    EASTER EGG BREAD
    ----------------
    
    4 3/4 c flour
    2 pkg dry yeast (dissolved in 1/4 c warm water)
    1 1/2 c WHOLE milk and water mix (about equal parts)
            (use whole milk to feed yeast)
    1/2 c sugar
    1 t salt
    2 eggs
    1 T anise extract or 1 t anise oil (much stronger than extract!)
    3 - 5 raw eggs, UNCRACKED
    
    Mix all ingredients except UNCRACKED eggs.  Knead and let rise to
    double height.  Shape into ring (braided or plain), bunny, or lamb.
    Place on lightly greased cookie sheet or for ring, inside of lightly
    greased Bundt or Angel Food pan.  
    
    GENTLY press raw eggs into dough until about 1/3 still shows.  Press
    into dough on SIDE, not on either end of egg!  Place up to 5 eggs
    where appropriate (like bunny or lamb eye or ear centers.  IF DESRIED,
    USE NON-TOXIC FOOD COLORING TO COLOR EGGS BEFORE INSERTING INTO
    BREAD!  Brush with egg whites if desired.
    
    Bake at 375 for 40-50 mins.  (Time varies depending on shape of
    dough.)

T.R	Title	User	Personal Name	Date	Lines
976.1	Easter Tradition	JULIET::CANTONI_MI	VujaDe = I've never been here before!	`Wed Jun 17 1992 14:43`	13
	I have a variation of this bread that calls for a package of lemon pudding mix. It's very good! The Easter traditional brunch at our house is: Italian Easter Bread Asparagus & devilled egg casserole Honey-cured Ham It's absolutely yummy (although, I don't eat the ham anymore)! Best, Michelle
976.2	pretty please	TRUCKS::GAILANN	I just don't feel very witty	`Thu Jun 18 1992 04:51`	3
	Can I have this asparagus and deviled egg casserole recipe? sounds fabulous!
976.3	Not exactly vegan, low-cal or low cholestrol!	JULIET::CANTONI_MI	The }B^) made me do it!	`Thu Jun 18 1992 15:59`	20
	Hi Gailann, I don't actually have a recipe. I suppose I originally did, but I've been making it from memory for too long now. :^) Pre-cook some asparagus just until warmed through. Arrange in a casserole dish (oven-proof). Arrange devilled eggs on top of the asparagus. Cover with a white sauce made with lots of black pepper, a little cheese (Havarti would be nice), and maybe some Dijon mustard. Place uncovered casserole in pre-heated oven (around 400F or so); cook until sauce is nice and bubbly. Hope you enjoy it! Best, Michelle
976.4	Great recipe!	NAC::WALTER		`Mon Apr 08 1996 16:49`	5
	Thanks for sharing the recipe. I got two loaves out of this recipe (braided ones) and my family had one gone after breakfast and the second was almost gone shortly after dinner. cj
976.5	input for this recipe	NAC::WALTER		`Mon Mar 31 1997 11:25`	18
	I can't remember exactely what happened last year when I made this bread but as I put in the last bit of the 4 3/4 cups of flour into this recipe yesterday I remembered having to add more last year. I ended up putting in at least six cups of flour for this recipe. I also made the mistake of putting in cold milk after disolving the yeast in the 1/4 cup of water. Big mistake because it killed my yeast. When I returned home from church 1 1/2 hours later I thought I would find a huge mass of bread on my stove and instead, it had hardly risen at all. I had to turn up the heat on the oven and leave it for another hour. Overall, I still had two loaves of bread but it didn't rise as it did last year. I will remember these things next year. FWIW, cj