Sunday, April 05, 2009

Easter Bread

Yes, those are are really eggs in the center of rolls here. Check out this Easter Bread from the same Holiday Cookbook as yesterday:

1 c. scalded milk

1/2 c. sugar

1 tsp. salt

1/4 c. corn oil

1/4 c. warm water

1 pkg. dry yeast

2 eggs, well beaten

5 c. (about) sifted flour

9 uncooked sm. eggs in shell (for real)

1 egg white, beaten

1 c. light corn syrup (opt.) (really?)

Mix the milk, sugar, salt and corn oil and cool to lukewarm. Pour the water into a warm mixing bowl. Sprinkle with yeast and stir until dissolved. Ad the milk mixture, beaten eggs and 3 cups flour gradually to make soft dough. Turn out onto floured board or cloth and knead until smooth and elastic. Place in a greased bowl and turn to grease top. Cover. Let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk. Punch down. Shape half the dough into 9 small rolls and place on a greased cookie sheet. Cover and let rest for 15 minutes. Make 1 1/2 inch cut in center of each roll and place 1 egg in each. Cover with a cloth. Shape remaining dough into a large round loaf and place on a greased cookie sheet. Cover. Let rolls and loaf rise for 30 - 45 minutes or until doubled in bulk. Brush with egg white. Bake at 375 degrees for 20 minutes for rolls and 30 minutes for loaf. Bring corn syrup to a boil in a saucepan and brush on hot bread. Let set for several minutes before serving. Each half dough may be shaped into three 22-inch ropes, braided, shaped into circle and ends pinched together to fasten? (huh?) Let rise and bake as directed for rolls.

So, how are these rolls eaten? Do you bite through the shell too? Do you take the egg out and peel? This seems very odd. Why not cook and dye eggs separately and sit them in rolls where a depression has been made in the center. And the directions for that braided loaf? Very elaborate recipe for no good reason, as far as I can tell.

Anyone want to eat this one?


Scate said...

My grandmother would make this for easter - and I just saw these for sale at a greek bakery in Florida. I've seen both dyed eggs (at the bakery) and white eggs (my grandmother's) - although, no one ever ate the eggs. The bread is braided and made into a ring or crown, and needs to be pinched together to maintain the shape while raising. The corn syrup topping is a new one - we would use a honey mixture to spread on top for the same effect.

Amy said...

Cool! I'm so glad you told us about this; and that you have a family memory of it. I wondered about the eggs.