Guest guest Posted April 19, 2000 Report Share Posted April 19, 2000 Braided Easter Bread Brazilian Egg Nest Bread Basket with Easter Eggs * Exported from MasterCook * Braided Easter Bread Recipe By : Serving Size : 0 Preparation Time :0:45 Categories : Fleischmann's Yeast Holiday Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups) 3 tablespoons sugar 2 packages Fleischmann's® Rapid Rise Yeast 1 1/2 teaspoons salt 1 cup very warm water (120 to 130ºF) 1/3 cup butter or margarine -- softened 4 eggs In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into two equal pieces. Reserve one piece. Divide remaining dough into three equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet; braid. Pinch ends to seal. Repeat with remaining dough to make second loaf. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Lightly beat reserved egg white, brush on loaves. Sprinkle with remaining 1 tablespoon sugar. Bake at 400ºF for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time. Cover with foil if needed during last 5 minutes to prevent excess browning. Remove from sheets; cool on wire racks. Preparation Time: 45 minutes, excluding rising time. Cooking Time: 20 to 25 minutes Source: " Fleischmann's Yeast " S(Internet address): " http://www.breadworld.com/index.html " Yield: " 2 Loaves " - - - - - - - - - - - - - - - - - - - Per serving: 3152 Calories (kcal); 85g Total Fat; (24% calories from fat); 89g Protein; 498g Carbohydrate; 914mg Cholesterol; 4070mg Sodium Food Exchanges: 30 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 14 Fat; 2 1/2 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 5472 0 0 * Exported from MasterCook * Brazilian Egg Nest Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Fleischmann's Yeast Holiday Kids Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 1/3 cup sugar 1 package Fleischmann's® Active Dry Yeast -- *see notes 2 teaspoons grated orange peel 1 1/2 teaspoons anise seed (optional) 1 teaspoon salt 1/4 teaspoon ground nutmeg 3/4 cup water 1/3 cup milk 1/4 cup butter or margarine 8 eggs -- at room temperature 1/2 cup chopped Brazil nuts Food coloring Confectioners' sugar glaze In large bowl, mix 1 1/2 cups flour, yeast, sugar, anise seed, orange peel, salt and nutmeg. Heat water, milk and butter until very warm (120 to 130ºF). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in nuts and enough additional flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Punch dough down. Divide dough in half; roll each piece into 24-inch rope. On greased baking sheet, loosely twist ropes. Shape into circle; seal ends. Place 6 eggs between ropes in twist. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Beat remaining egg with 1 tablespoon water; brush on loaf (not on eggs). Bake at 350ºF for 35 minutes or until done. Remove from sheet; cool on wire rack. Brush eggs with food coloring; drizzle bread with glaze. Description: " Children in various countries delight in finding colored Easter eggs nestled in a flavorful twisted bread ring. In this Brazilian version the bread is enriched with Brazil nuts and spiced with orange peel, nutmeg and anise. " Cuisine: " Brazil " Source: " Fleischmann's Yeast " S(Internet address): " http://www.breadworld.com/index.html " Yield: " 1 Coffee Cake " - - - - - - - - - - - - - - - - - - - Per serving: 3785 Calories (kcal); 137g Total Fat; (32% calories from fat); 119g Protein; 518g Carbohydrate; 1631mg Cholesterol; 3106mg Sodium Food Exchanges: 29 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 22 Fat; 4 1/2 Other Carbohydrates NOTES : *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back Nutr. Assoc. : 0 0 26366 0 23 0 0 0 0 0 0 195 0 0 * Exported from MasterCook * Bread Basket with Easter Eggs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Fleischmann's Yeast Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour (5 to 5 1/2 cups) 1/3 cup plus 1 tablespoon sugar 2 packages Fleischmann's® Rapid Rise Yeast 4 teaspoons grated lemon peel 1/2 teaspoon salt 2/3 cup milk 1/3 cup water 1/3 cup butter or margarine 1 egg white 2 eggs -- at room temperature 1 cup chopped or pitted dates -- snipped 1/2 cup sliced almonds -- lightly toasted Combine 2 cups flour, 1/3 cup sugar, undissolved yeast, lemon peel and salt. Heat milk, water and butter until very warm (120º to 130ºF). Stir into dry ingredients. Stir in 2 eggs, dates, 1/4 cup almonds and enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Reserve 1/3 of dough. Divide remaining dough into three pieces; roll each to 30-inch rope. Braid ropes. Place on greased baking sheet. Form into ring; pinch ends to seal. Divide remaining dough into 8 pieces; form into oval rolls. Place on separate greased baking sheet. Cover wreath and rolls; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Beat egg white with 1 tablespoon water; brush on wreath. Sprinkle with remaining sugar and almonds. Bake at 350ºF for 15 to 20 minutes for rolls and 30 to 35 minutes for wreath, or until done. Switch positions of sheets after 10 minutes for even browning. Remove from sheets; cool on wire racks. Frost and decorate rolls as desired. Makes 1 basket and 8 rolls Source: " Fleischmann's Yeast " S(Internet address): " http://www.breadworld.com/index.html " - - - - - - - - - - - - - - - - - - - Per serving: 4284 Calories (kcal); 121g Total Fat; (25% calories from fat); 109g Protein; 703g Carbohydrate; 562mg Cholesterol; 1971mg Sodium Food Exchanges: 32 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 9 Fruit; 21 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 14 1440 26366 20084 0 0 0 0 0 0 2662 0 Quote Link to comment Share on other sites More sharing options...
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