Saturday, April 19, 2014

Easter Bread in the Capone Household

It was truly amazing for me to come into the dining room and see the table with a large loaf of bread shaped into the shape of the cross and see another loaf shaped in the traditional loaf shape but pieces of dough braided on top with whole eggs still in the shell, baked in the bread. Grandma said the eggs represented a new life which is what Jesus had just attained by dieing for our sins.

The bread that was shaped like a cross was sweeter, topped with honey.

Grandma also taught me that Easter bread could only be made at Easter time because at other times of the year the dough would not rise. I never tried it but who knows.

Crumble or sprinkle yeast in the lukewarm water.
Pour the 2 cups hot water over salt, oil and sugar in mixing bowl.
When the hot mixture turns lukewarm, add yeast water, eggs and flour gradually. When the sides of the mixing bowl become clean, turn the dough onto floured surface and knead with hands until smooth and elastic. Put into bowl and cover and set aside to rise until double. Take cough out of bowl and divide into two equal pieces. Take one half and divide into 2 pieces, Take one of the halves and divide into three equal pieces. Take the larger piece and form into oblong loaf. Take the three pieces and roll each one into a long roll and 1 ½ inches thick. Braid these pieces into braid and place it onto of the loaf starting at one end and as you work the braid up to the other end, place an egg in one opening of the first braid and the opposite opening in the second braid. Continue making sure to secure the braid at both ends of the loaf.
Repeat with second loaf
Bake on stone for 45 minutes or until golden brown.

Large electric mixer with dough hook
2 cups scaled water
1 tbsp salt
1 tbsp sugar
1 cake compressed or 1 envelope dry yeast
8 cups flour
¼ cup lukewarm water
2 eggs beaten
8 raw eggs washed thoroughly.
Preheat oven to 400ยบ

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