Wednesday, March 28, 2007
My last bit of posting on Easter food - I start with 'breaking bread' and finish up with desserts!

Bread/Rolls - Easter Bread

1 pkg. Dry yeast
1/2 C. Warm water
1/2 C. Boiling water
1 tsp. Cinnamon
3/4 C. Sugar
3 Eggs
1/4 C. Butter; melted
1/2 C. Warm milk
1 tsp. Baking powder
1/2 tsp. Salt
5 C. Flour (all-purpose)
1 Egg yolk; beaten
Sesame seeds
5 Eggs; hard-cooked; unshelled -and dyed red


Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 C. clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 in. round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven.

Now for the best part of the whole meal... Dessert. Have fun and create an eye popping dessert that your whole family will enjoy. Here are some different options to choose from.

Easter Angel Cake Ingredients:

1 pkg. white angel food cake mix
8 oz. frozen whipped cream topping, thawed
1 cup flaked coconut
6 drops green food color
Jelly beans


Bake and cool cake as directed on package, remove from pan. Frost with whipped topping. Combine coconut and food color until evenly tinted. Sprinkle over top of cake. Arrange jelly beans on coconut. After serving, refrigerate any remaining cake.

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posted by Dave Richards at Wednesday, March 28, 2007 ¤ Permalink ¤