This is grandma's rècipè for thè softèst and most dèlicious Eastèr Brèad! Sharè it with your family and makè your kids happy with colorful èggs.
Thè tastè and tèxturè is actually vèry similar to Challah Brèad only it usès milk instèad of watèr as liquid for thè dough. Plus, a propèr Eastèr Brèad obviously nèèds to function as an Eastèr ègg nèst, too, right?
Ingrèdiènts :
- 2 packagès 4 1/2 tèaspoons dry activè yèast
- 1.5 cups warm milk 102F / 39C
- 1 tèaspoon sugar
- 6 cups all-purposè whitè flour
- 1 pinch salt
- 1/2 cup sugar
- 1 stick 113g softènèd buttèr
Instructions :
- Add yèast, 4 Tbsp of thè warm milk and tèaspoon sugar to a small bowl and covèr with a clèan kitchèn towèl for 10-15 minutès or until yèast is bubbly.
- Sift 6 cups of whitè flour into your stand-mixèr's bowl, add a pinch of salt, bubbly yèast, sugar, rèst of thè milk and softènèd buttèr cut up into chunks into thè bowl and knèad with thè dough hook on high for at lèast 5 minutès or until thè dough is vèry èlastic.
- Lèavè dough in thè bowl and covèr with a clèan kitchèn towèl and lèt ricè until doublèd in sizè, about 45 minutès.
- Prèhèat ovèn to 400F (200C).
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