Saturday, March 23, 2013

Nani's Easter Bread Recipe

Nani’s Easter Bread 

5 lbs flour
1 cup sugar
¼ cup salt
¾ lb shortening (if in sticks – two sticks less 3 tb)
¼ lb cake yeast (or 6 each 1/4oz packets of instant dry yeast or 15 tsp of jarred instant dry yeast)
¾ cup warm water
1 qt whole milk
9 eggs (plus 3 for brushing top of loaves)
½-1 tbs lemon extract
½-1 tbs vanilla extract
½ oz anise seed (we use 1 oz) 

Mix all dry ingredients. Cut in shortening as for pie dough.
Dissolve yeast in the warm water with 2 tbs sugar until it foams. No more than 10 minutes.
Add all wet ingredients plus anise seed to dry ingredients and mix into dough. Let sit 20-30 minutes.
Knead on floured surface until dough is not sticky and is elastic, around 20 minutes (or until your arms fall off)
Cut into pieces big enough to roll into 30 same size balls about the size of a racquet ball. Let sit for 1 hour or more to rise.
Roll balls into long strips. Braid. Let sit for 1 hour or more to rise. Brush top with beaten egg yolks.
Bake at 375 for 35 minutes (25 minutes in convection oven)
Makes 10 loaves – freezes well.
Tastes best if made in Nani’s official dough making wash tub

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