Welcome to the culinary journey of discovering the perfect recipe for Chef John's Easter Bread - a testament to the beauty of tradition and the art of baking. Whether you're a seasoned baker seeking to refine your skills or a novice looking to embark on a flavorful adventure, this article will guide you through the world of this delectable bread. From selecting the finest ingredients to mastering the intricate techniques, we'll unravel the secrets of creating an Easter Bread that will impress your family and friends. So gather your apron, fire up your oven, and let's embark on a delicious expedition into the realm of Chef John's Easter Bread mastery.
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EASTER BREAD
This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!
Provided by Food Network Kitchen
Categories side-dish
Time 5h10m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
- Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
- Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
CHEF JOHN'S EASTER BREAD
Number Of Ingredients 19
Steps:
- Dissolve yeast and 1/2 teaspoon white sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Whisk 3/4 cup white sugar, eggs, oil, anise extract, lemon zest, lemon extract, salt, and anise seed together in a bowl.
- Pour egg mixture, melted butter, and 1/4 cup milk into yeast mixture and stir to combine. Add 4 cups flour, 1 cup at time, stirring after each addition.
- Turn dough out onto a floured surface and knead until smooth and elastic, adding remaining 1/2 cup flour as necessary, 5 to 6 minutes.
- Coat a large bowl with oil. Place dough in bowl and turn to coat. Place a damp cloth over the bowl, place bowl in the oven with the oven light on, and let rise until doubled in size, 12 hours or overnight.
- Line 2 baking sheets with silicone baking mats or parchment paper.
- Punch dough down and divide into four equal portions. Divide each portion into three ropes. Braid each set of three dough ropes to form four small braided loaves.
- Transfer loaves to prepared baking sheets, 2 per sheet, and let rise until doubled in size, about 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake bread in the preheated oven until the tops are golden and the bottom of the loaves sound hollow when tapped, 20 to 25 minutes.
- To make icing, combine powdered sugar, lemon juice, grated lemon zest, 1 tablespoon milk and food coloring. Stir until smooth.
- Glaze loaves on a cooling rack with a sheet pan or foil underneath to catch the drips.
Tips:
- Use fresh, high-quality ingredients, especially the yeast. Old or inactive yeast can prevent the bread from rising properly.
- Activate the yeast in warm water before adding it to the dough. This will help it to proof and rise properly.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and create a strong, chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to ferment and produce carbon dioxide gas, which will create air pockets in the bread.
- Bake the bread in a preheated oven until it is golden brown. The internal temperature of the bread should reach 190°F (88°C).
- Let the bread cool completely before slicing and serving. This will help to prevent it from crumbling.
Conclusion:
Chef John's Easter Bread is a delicious and festive bread that is perfect for any occasion. With its soft, chewy texture and sweet, tangy flavor, this bread is sure to be a hit with everyone who tries it. Whether you are making it for Easter, Christmas, or just because, this bread is sure to please.
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