Easter Bread

hi and welcome to and family recipe today I'm back in my mother-in-law Mary Lynn's kitchen and she's going to teach us how to make Easter bread [Music] so mom if there a story behind your Easter bread well yes there is it was a tradition in my family growing up and I brought that to my family as I started having children they just loved it and I don't know why we just make it one see here is something special and it's not hard to make but we just make it an Easter time so this is like a loaf of East bread and has a little bit of a sweetness to it early rich and buttery yes is a sweet and oh and then if they're glazed on top I can't remember I glaze mine and I put some of these sprinkles on top there's different variations that you decorated yes oh and you were telling you - sometimes in Italy no foot hard boil eggs yes they build okay drop our Easter eggs that aren't cooked yet and they'll bake it with the local Easter bread that's been braided or but tonight right I've never done that yes I'm never going to do that today we're just how do you sprinkles I think the kids are gonna come help us yes they're great okay great okay so what's step one for our Easter bread we will add the dry AC to the warm water okay and with sugar sure that we have three tablespoons or druggies and also implements of sugar perfect okay so right into a quarter cup of warm water yes and then mom has um she bites her yeast in full seem like a big tub here and how do you store this by the way I keep it in the freezer a very long time and this is like an airtight container here and then this just has to sit and get foamy for just a couple minutes yes do i stir it together yes we can that's okay whisk that everything's always better in miniature cute okay so we're whisking the yeast three tablespoons each brew tablespoon sugar and 1/4 cup of pretty warm water together and we'll let the dry youth activate yes our next step is to incorporate all the wet ingredients yeah we want to break the eggs the melted butter sugar and the lemon none of them I just add a little vanilla to everything so why not to the Easter okay I'll give some amounts that we're starting with for a for a okay and then do you want to take care of the lemon well I measure out the vanilla yes so Mary Lynn's going to juice half of a lemon just a little strainer to catch the peel and then you're going to zest a half a lemon this is a tough one you're stronger so how much vanilla do you mean I don't we say about a teaspoon okay it smells so good by slimming and it really you're gonna extract lemon zest really adds a nice scent and taste kind of a little Italian touch I think a lot of it Italian desserts and breads have a little lemon in them whisk this together before we add in the flour I will whip it it'll be a bag okay so next oh it into the sugar let's that dinoshona 1 cup of sugar into our 4 eggs teaspoon of vanilla lemon juice lemon zest and lastly for our wet ingredients is this melted butter over here in these yes and these okay I gotta go now to the butter in the microwave and it kind of like thickened up one and a half sticks yes unsalted not salted both of our this bread is super rich I had it every year at Easter time since I married Shawn so we're going on nine Easter's here finally I'm learning how to make it myself mixture you can have that in hell it got really thick you can see it got kind of funny and fun more my ingredient is 3/4 of a cup of milk what are usually on the end justify usually have a 2% okay you can do whatever you can yes perfect okay all right so now we're going onto the seven cups of flour yes a little add let's go with six and we'll start the mixer and we'll see whether or not they need this okay why do you measure it out like that it just depends on you know today the humidity you don't want it to get too dry oh yeah we don't want it to sticky so we'll look I don't know yeah the mixer won't put it into a nice dough roll and then we can decide if we need a little more or less well I remember what we were making your apple pies together and I'll link to that recipe video in the description box below it was all about the texture of the dough like when you felt it it kind of bleh no - yeah we're looking for the texture yes we're gonna see what the weather is like today how the dough anodized come around okay mister all the factors involved the other thing I'm noticing here my mother-in-law has a 2 cup measuring cup and I am super jealous because I always wanted one of these I had the plan your mom would always use this format there check out it yet it's like a little like a little saucepan almost everyone is I don't even know where in kept it so we'll start with about 6 cups yeah then go from there yes okay boo the trick is that will it pick into our flour bag make two cups I have to attack to you then being honest here it's probably definitely do we want to make mention of oh yes what brands you like I I always have great not sponsored by the way with the great success with the King Arthur unbleached flour for my friends yeah it's incredible I just trying to make my mom's Italian bread recipe just using regular flour from our grocery store and it just did not come out the same I followed it to a tea and she swears by this King Arthur Flour so I would highly recommend that you choose that brand of flour when you're making a bread because it always comes out really really good food I always have good results with it okay I'm being a little ridiculous here flash is stubborn but will do to come after that quicker Oh should have been okay so that was - I mean even about four more yes well I'm making a huge mess that's a big boy right that's gonna make Billy low we make about three loaves okay small to medium in size yeah I guess in my mother's generation they didn't have the luxury of having a KitchenAid mixer with a dough block so everything would later intense okay so we have the mixing bowl attached to my mixer and we're using the dough hook and we are going to turn this on slow until it starts to mix and once the flowers incorporated we'll bring it to a dough ball we may have to add that extra cup of flour but we're going to start okay a couple minutes and you sit once the flatline for free would you bring it up to like a medium speed or use kind of keep it on here yeah bring it up throw higher great so now we have our dough ball that came to make a nice form and it's perfect for me and I wanted to mention we ended up adding another half a cup of flax yes so Ted of the full seven yeah so for today it was six and a half cups of flour yes but what would you say it feels like play-doh okay nice and soft it's not sticky and it's perfect that mixer did all of the work it was about two minutes on medium to high spill speed so now we are going to spray our wool and we're gonna let this rise probably for about an hour okay until it doubles in size and we're just using the same mixing bowl yeah you can start with a fresh feeling but we're gonna save some time here and it's ratable it'll be fine sometimes you think what if this canola oil baking spray perfect we're going to cover this with plastic and let this go raised and on a in a warm spot and then we'll probably cover it with a towel towel as well because we can use that okay you're out this stuff and then what were you telling me about this particular area of her counter is there perfect oh well my dishwasher is on and the noise creates a really nice warm hot spot once you've got to yeah just the right temperature and it will raise nicely right here in this name nice warm spot because we want this to increase double in size you will get ready to do it make our clothes I think that's such a great tip so put it right on the counter over top of that dishwasher if it's running we'll be a little warm so we'll throw the tea towel over top just and where they got in our yes okay so we just enjoyed a fantastic Sunday spaghetti dinner courtesy of Mary Lynn Harris Beckham the bread rows for a little over an hour I would say like two and a half hours at this point because we set them and have a nice family meal together another tip that you hide with sometimes if you actually warm up that mixing bowl yeah the bread and it was really helped get them access going yes so I'm in the sacristy but you want the dough to double inside right yes so now it's ready for the big reveal under here it looks wonder makes it doesn't it happy yeah alright so the nice thing about this bread is we don't have to need it anymore or roll it out we're just gonna shape it into loaves and then allow it to prove again and right it just is a little bit more I'd say about 20 more minutes okay just go handle it a little bit can't move and then we'll make them yes so show me you might shake this okay so we're going to punch this down okay oh this feels really good yes that's nice okay so the dough mode and our work surface is floured yes so what we're going to do is today we'll make two small cloves and one Romo okay so a mom's going to divide this up and then we'll see how much fits into each pan but the bread pans that I'm using aren't very large they're like sort of a mini loaf pan okay so I'm sure that these two pieces here will be enough for these two we're going to spray them with some cooking spray oh I can do that while you and then we are going to raise the round loop just to make a little special and to show the technique because it's not hard at all okay I'm ready the loaf before that's exciting so you can let's we could just kind of shape these we can say you used about half the dough and divided it into two for the many ways now the other half we're going to put a circular and you're just gonna kind of person underneath the and are there place it in okay what kind just like a little long yes thank you perfect and that would be we're going to poach should i spray this yes we're going to roll this probably gonna stain my boards we're gonna the dough has a nice elasticity as you can tell ya it feels really nice to be right if you'd like to roll your section of dough portion of dough and then we're going to get this braided holiday we're going to do is we're going to start with the ends and kind of mold it so that it's you know sticks together um and all you have to do is take one piece over the other this is just a two part braid so we're kind of twisting it that looks really pretty now and then we'll bring it into the reminds me of Rapunzel current long braid if anything you know don't be afraid that too cuz like I said it has nice elasticity oh yeah we're going to twist it a little bit more and then bring the two ends when they meet and then we'll connect them just by pouring the dough together on the press at 6:00 okay place this can and it's not hard at all and then it's going to rise okay did you get covered again of a rise or can you just let them I just let them set it like that where this temperature yes and while that that is happening that we can prepare the icing okay can I just make a comment this baking spray it's purple that's Costco brand yes this has the nicest mister it's like a really fine minute yes this is so nice to you than these baking pan yeah I would recommend this Kirkland brand yes it is nice okay so these are gonna rise and we'll make our sweet glaze gonna get ready for the glaze nice this looks like a pretty classic glaze I see powdered sugar vanilla extract we've got melted fire and then riding a little bit of flour just a very little on to this recipe 1 teaspoon and it's a tip that I kind of like bully a baker to give anemias recipe from his bakery for his icing because I I wondered why the glaze were just drawing to a nice glaze yeah I see what you guys like a nice thicker can say it oh it doesn't stay wet yeah so somehow the flour incorporated into this recipe helps it yeah oh that's a great tip ok so we're adding that secret ingredient a little bit of flour today yes so how much higher sugar Nene and we are going to start with 2 cups of powdered sugar okay to puppy I'm not using my two cup measure anymore anymore practice with that okay and this was half a stick one half a stick of unsalted melted butter 1 teaspoon of just regular all-purpose top okay and then you can start stirring that as I will add a teaspoon to maybe a teaspoon okay this really is a sweet rich bread it's so delicious no that looks like we may have to add a little bit of water okay do you ever iron milk um no always water oh that's interesting I would have assumed milk it's there any particular Raven to do the water instead of milk I think I'm not sure I always thought we made a nice thing with milk would it stay like food safe like that oh okay I'm not sure yeah I've always used water really good to know we're using a small whisk to get out the tiny lumps that may be in there from the powdered sugar we want it to have like a smooth velvety consistency and that looks pretty good smells pretty good too the last step before our loaves baking the oven in an egg wash and this is literally just one egg that we twist together mom's got her a pastry brush here so we're just going to brush the tops of all three loaves and then pop them in the oven this will give us a golden-brown color beautiful pictures we Easter recipe [Music] professional touch here [Music] so our beautiful lobes are ready to be baked yes the oven is preheated to 350 degrees and since these are really small we're thinking we're just going to keep it at 350 for about 35 minutes then we'll check it what are you looking for well the it's done it will obviously be bigger than what it is now and then just like that golden you can do like a cake tester to make sure that it's cooked all the way through okay you'll be able to tell and then mom was saying that if you make just one large lobe of course the baking time will be a little bit longer but also you might want to reduce the temperature to 325 for the last like 15 minutes yes just to prevent burning and we'll bake please Center round in the oven and that way nice and easily okay I can't wait so our bread is finished baby yeah I smell so good in here doesn't it guys don't smell like a bakery now just to recap we bake the bread for about 30 minutes 35 minutes yes and I really hundred and fifty two degrees and then we turn the heat down to 325 degrees and baked it for another I'd say some other seven minutes okay may I add that they are still slightly warm and that I will make the glaze I have melt over them and dribble down the sides which will be extra yummy right okay so we have our Glaser's here okay you need to get one to glaze you want to help with a bigger [Music] [Music] the Easter bread is so incredibly delicious we are loving it like rabiner a month early now you could freeze this right as I went wrap it in after it's completely cold and dry I would wrap it in wax paper and then either in a ziploc bag and seal it airtight wrap it with foil i first used the wax paper but to be honest it's probably best fresh yea such thing yeah I agree Oh delicious 2:09 in the oven yes oh thanks to my favorite fluffy and warm and loved it okay well thank you so much for joining us and my mother in life but anyway I'm happy to have you here thank you so much do you mind it might be to go don't forget to subscribe to my channel and find me on instagram at Anne's family recipe thank you so much for joining me in Maryland's kitchen and I'll see you again soon with another family recipe for the full recipe check your description box below and don't forget to subscribe to my channel thanks for joining me in my kitchen [Music]

Channel: Anne's Family Recipe

Views: 4,822

Rating: 4.8620691 out of 5

Keywords: Easter bread, Easter, bread, homemade bread, how to make bread, how to make Easter bread, baking, how to bake bread, sweet bread, yeast bread, Easter bread recipe, Italian Easter bread, bread recipe, easter recipe, easter recipes, easter egg bread

Id: zhbT0dXs5hk

Length: 19min 50sec (1190 seconds)

Published: Sun Mar 31 2019