Guest guest Posted April 21, 2000 Report Share Posted April 21, 2000 Greek Trinity Bread Italian Easter Dove Old World Easter Bread Finnish Easter Bread * Exported from MasterCook * Greek Trinity Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Fleischmann's Yeast Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 1/4 cup sugar 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 2 tablespoons lemon peel 1/2 teaspoon anise seed 1/2 teaspoon salt 3/4 cup water 1/4 cup butter or margarine 3 eggs -- at room temperature 1/2 cup chopped dates or pitted dates -- snipped 1/2 cup chopped almonds -- toasted 1 egg white -- lightly beaten In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel, anise seed and salt. Heat water and butter until very warm (120ºF to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rise in warm draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rise on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove 1/2 cup dough. Knead dates and almonds into remaining dough. Divide into 3 equal pieces. Form into 3 round loaves. Arrange on greased baking sheet in the shape of a three-leaf clover. Divide remaining dough into 4 pieces. Roll each piece to 10-inch rope. Twist ropes together in pairs; pinch ends to seal. Place ropes on clover in form of cross. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes. Brush with egg white. Bake at 375ºF for 30 to 35 minutes or until done. Remove from baking sheet; cool on wire rack. Cuisine: " Greek " Source: " Fleischmann's Yeast " S(Internet address): " http://www.breadworld.com/index.html " Yield: " 1 Loaf " - - - - - - - - - - - - - - - - - - - Per serving: 3356 Calories (kcal); 103g Total Fat; (27% calories from fat); 94g Protein; 520g Carbohydrate; 685mg Cholesterol; 1789mg Sodium Food Exchanges: 26 Grain(Starch); 5 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 17 Fat; 3 1/2 Other Carbohydrates NOTES : This traditional Greek Easter bread gets its name from its shape. Three joined loaves together, topped with a cross represent the Trinity. According to Greek tradition, the bread is not cut until the family is seated at the Easter dining table. Each person should get one thin slice from each of the three loaves. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 2662 0 0 * Exported from MasterCook * Italian Easter Dove Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Recipes Fleischmann's Yeast Holiday Sweet Breads and Coffee Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 large eggs 1/2 cup milk 1/4 cup butter or margarine (1/2 stick) -- cut up 1/4 cup water (70º to 80ºF) 1 teaspoon salt 3 1/4 cups bread flour 1/2 cup sugar 1 tablespoon freshly grated lemon peel 2 teaspoons Fleischmann's® Bread Machine Yeast TOPPING 1/2 cup almond paste (3 1/2 ounces) 1/4 cup bread flour 1 large egg -- divided use 1/4 cup slivered almonds 1 whole clove To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For wings, roll one half of dough to 10 × 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers. Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 325ºF for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Description: " Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables again at Christmas as a dove of peace. " Cuisine: " Italian " Source: " Fleischmann's Yeast " S(Internet address): " http://www.breadworld.com/index.html " Yield: " 1 Dove " - - - - - - - - - - - - - - - - - - - Per serving: 3577 Calories (kcal); 123g Total Fat; (30% calories from fat); 100g Protein; 524g Carbohydrate; 578mg Cholesterol; 2937mg Sodium Food Exchanges: 28 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 6 1/2 Other Carbohydrates NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines. Nutr. Assoc. : 0 0 0 4098 1582 0 0 0 20084 5626 0 0 5022 0 0 0 0 * Exported from MasterCook * Old World Easter Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Fleischmann's Yeast Holiday Sweet Breads and Coffee Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour (3 to 3 1/2 cups) 1/3 cup sugar 1 package Fleischmann's® Active Dry or Rapid Rise Yeast 2 teaspoons grated orange peel 1/2 teaspoon salt 1/4 teaspoon ground mace 1/3 cup milk 1/3 cup water 1/3 cup butter or margarine 1 egg -- at room temperature Orange Frosting or Honey Orange Glaze HONEY ORANGE GLAZE 2 tablespoons honey 1 tablespoon orange juice ORANGE FROSTING 1 1/2 cups confectioners' sugar 1 1/2 tablespoons orange juice (1 1/2 to 2 tablespoons) In large bowl thoroughly mix 1 cup flour, sugar, undissolved yeast, orange peel, salt and mace. Heat milk, water and butter until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with recipe.) Punch dough down. Turn out onto lightly floured surface. Remove 1/4 of dough; roll to 18-inch rope. Reserve. Divide remaining dough into 2 equal pieces. Roll each to 30-inch rope; join to make one long rope. Wrap long rope loosely around small rope (Start wrapping at center of small rope and work out to each end.) Pinch ends to seal. Place loaf on greased baking sheet. Curve ends to make horseshoe shape. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. *(see notes) Bake at 350ºF for 35 minutes, or until done. Remove from pan and cool on wire rack. Brush with Honey Orange Glaze, if desired. ____________________ Honey Orange Glaze: Combine 2 tablespoons honey and 1 tablespoon orange juice in small saucepan. Stir over medium heat until warm Orange Frosting: Combine 1 1/2 cups confectioners' sugar with 1 1/2 to 2 tablespoons orange juice; beat with fork until smooth. Source: " Fleischmann's Yeast " S(Internet address): " http://www.breadworld.com/index.html " Yield: " 1 Loaf " T(Baking Time): " 0:35 " - - - - - - - - - - - - - - - - - - - Per serving: 3154 Calories (kcal); 73g Total Fat; (20% calories from fat); 51g Protein; 579g Carbohydrate; 364mg Cholesterol; 1804mg Sodium Food Exchanges: 19 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 13 Fat; 19 Other Carbohydrates NOTES : * Alternate Trinity Loaf shape: Divide dough into 3 equal pieces. Shape each into a ball. Place balls about 1/2-inch apart in a triangular shape on greased baking sheet. Cover; let rise and bake as directed. Top with Orange Frosting. Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 0 0 0 0 0 1191 1006 * Exported from MasterCook * Paasiaisleipa (Finnish Easter Bread) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Fleischmann's Yeast Mixer Sweet Breads and Coffee Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 3/4 cup sugar 2 packages Fleischmann's® Active Dry or Rapid Rise Yeast 2 tablespoons orange peel 2 teaspoons lemon peel 1 teaspoon ground cardamom 1/2 teaspoon salt 3/4 cup milk 1/2 cup water 1/2 cup butter or margarine 2 eggs -- at room temperature 1 cup chopped dates or pitted dates -- snipped 1/2 cup chopped slivered almonds -- toasted Confectioners' sugar frosting -- optional In large bowl combine 1 1/2 cups flour, sugar, undissolved yeast, orange peel, lemon peel, cardamom and salt. Heat milk, water, and butter until very warm (120º to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down; turn out onto lightly floured surface. Knead in dates and almonds. Divide dough in half; shape into 2 balls. Place in 2 greased 8-inch round cake pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350ºF for 35 to 40 minutes, or until done. Remove from pans; cool on wire racks. Top with confectioners' sugar frosting, if desired. Description: " Ground cardamom combined with grated orange and lemon peels gives this Finnish loaf an exotic taste, while dates and slivered almonds give it a rich, hearty texture. When spread with cream cheese, this bread makes a delightful breakfast or snack. " Cuisine: " Finnish " Source: " Fleischmann's Yeast " S(Internet address): " http://www.breadworld.com/index.html " Yield: " 2 Loaves " - - - - - - - - - - - - - - - - - - - Per serving: 5343 Calories (kcal); 154g Total Fat; (25% calories from fat); 120g Protein; 886g Carbohydrate; 647mg Cholesterol; 2244mg Sodium Food Exchanges: 39 Grain(Starch); 4 Lean Meat; 0 Vegetable; 9 Fruit; 27 Fat; 10 Other Carbohydrates Nutr. Assoc. : 14 0 26366 0 0 0 0 0 0 0 0 2662 20020 0 Quote Link to comment Share on other sites More sharing options...
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