Bake in the preheated oven until golden brown, about 30 minutes.īoth of these recipes are really easy to make.Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Divide the dough into two equal size rounds cover and let rest for 10 minutes. Deflate the dough and turn it out onto a lightly floured surface.Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Add two eggs and 1/2 cup flour beat well. Gradually add the milk and butter to the flour mixture stirring constantly.Combine milk and butter in a small saucepan heat until milk is warm and butter is softened but not melted. ![]()
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