On A Happier Note…

 

 

Check out the Italian Easter Egg Bread (also known as Fertility Bread) that our friend Anna made with some of the eggs from our flock. Just beautiful, isn’t it? She also kindly supplied the recipe, which we wanted to share.

 

 

 

Italian Easter Egg Bread (or Fertility Bread)

2 1/4 tsp active dry yeast (1 package )
1.25 cups milk
pinch of salt
1/3 cup butter
2 eggs, beaten
1/2 cup sugar

3.5 cups flour (approximate)
1 egg, beaten with 1 teaspoon of water
6 eggs for the center
(sprinkles or pearlized sugar, I didn’t use any)

tip: the Easter eggs do not need to be hard boiled.  They cook when the bread bakes. You may dye them if you wish. I also leave the eggs out about half way through so they will be room temperature when I place them in the bread even temperature is essential for even baking.

In a small saucepan, warm the milk and butter together, just till butter melts. Let it cool to 110 degrees (bath temp, any warmer and it will kill the yeast) and put in a large mixer bowl, combine yeast and sugar and wait about 5-10 minutes for the yeast to bloom. Add about half the flour, beaten eggs and salt, beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough.  Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover with plastic wrap and a wet towel and let rise in a warm place until doubled, about an hour ( I use the warming setting, about 200 degrees, on my oven while making the dough. Then turn it off and let the dough rise in the oven. This is especially good when its cold out.) 

De-gas the dough by plopping it onto a floured surface, divide into 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a “braid”, pinching the ends,  and loop into a circle. (It is important you do not make the center too wide, or it will not hold your egg, but also remember the dough will expand as it rests again, and also slightly in baking. I made it about 2 inches wide.)

Place on two baking sheets lined with parchment paper or Silpats.  Cover loosely with plastic wrap and let rise until double, about an hour again. Brush each  bread with beaten egg wash.  You can add whatever sprinkles at this time if desired.   In the middle of each bread ring, gently place an egg, making an indentation with the egg.

Bake at 350 degrees until golden, turning half way for even browning – about 20- 25 minutes. Cool on rack. then store in plastic bags in the fridge.

 

 

 

We hope you enjoy this blog and the antics of our farm. If you’d like to see spe­cial updates, includ­ing pho­tos and inter­est­ing farm­ing and food related links, please become our fan on Face­book, and if you use Twit­ter, by all means, please fol­low us there.

Related Images: