Time goes really fast ey?
It seems like I just started the lent yesterday, and yet I am at the end of it.
And that means…it’s time for easter baking!
I love Easter’s sweet bread. Almost every country has their own type of Easter bread.
Well, today I made my own version of Easter sweet bread. I have seen numerous recipes of Easter breads, and from all around the world (Greece, Germany, etc) and I decided to try out my own version of Easter bread.
This is relatively easy and simple bread to make. It’s fun and it’s not too time-consuming- apart from the proofing time.
Dea’s Easter sweet bread
2 cups plain flour
2 cups wholemeal flour
1/4cup raw sugar (you may add some more if you wish)
2x7g sachet dry yeast
300ml warm soymilk (you may use any kind of milk!)
for brushing- soymilk
for topping(optional)- flaked almonds, cinnamon and sugar
1. Let me tell you a trick 😛 to ensure that the yeast is working to the max, mix the yeast in the warm milk, stir and let it sit for 10mins. It should start bubbling.
2. Combine flour, wholemeal flour, sugar and sultanas in a bowl. Make a well in the centre, and crack the eggs in. Then, add the yeast mixture. Stir with a wooden spoon- just until it comes together as a dough. It will be wet and sticky. It’s alright! because that’s why we need to work on it! Turn it onto a lightly-floured bench. Don’t forget to wipe clean and sterilize your kitchen bench 🙂
3. Before you start kneading the dough, preheat the oven at 100C. Now! Time to work out :p knead knead knead- for about 15-25mins, or until it turns into a dough and not sticky, like this picture below!
4. Turn off the oven, and put the dough on a oiled and floured oven-proof plate or baking dish. Put it in the oven, close to the door, for 1hr. Don’t close the door completely- leave it ajar. It will help the yeast to do the work!
5. After 1hr, the dough should be expanded to at least double the original size! Take it out, and turn it onto the floured bench again. Punch it down, to let the air out. Knead the dough again, not too long- just half the time you did at the first time.
6. Now, divide the dough into 3 balls- should be around 110-120g each. Roll it out to make a long cylinder dough. Start braiding or plaiting those dough. When you finish, make a circle (just like the Christmas wreath). Let it sit one more time for 30-45mins.
7. When it’s 15mins left of the second proofing time (when you wait for the dough to expand), preheat the oven at 180C.
8. Finally, brush the bread with the soy milk, sprinkle with the toppings and put the bread in the oven 🙂 bake for 30mins- or until it sounds hollow when you tap the bread.
9. When it’s just out from the oven, you can brush it with margarine (if you’d like!) to enhance the softness and glossiness of the bread.
Nutritionally speaking, a slice of Dea’s easter bread is equal to 685kJ, 5.6g protein, 3.1g fat, 0.9g saturated fat, 27g CHO (2 CHO exchanges), 3.6g fibre and 98.4mg sodium.
Thanks to Michelle Ho for her awesome photos 🙂