Russian Easter Bread
This Recipe for Easter Bread is the traditional bread that we had every Easter. Its crisp crust is delicious when fresh, hot, and buttered.
1 1/2 cakes or 2 packages dry - yeast
1 cup milk
1 cup cream
2 1/4 cups sugar
1/8 teaspoon salt
1 cup butter (2 sticks)
1 Tablespoon lemon extract
Soften yeast in 1/2 cup warm water. Mix and scald milk and cream (scald = heating it until it approaches the boiling point - it will look frothy and bubbles will appear on the edges). Let cool. Beat eggs and add to cooled milk & cream.
Combine sugar, salt, and butter.Mix in lukewarm yeast. Add lemon extract and rind. Add flour until it is a soft dough, then beat it until it is a stiff dough.
Knead until it has a satin-like look. Put in a bowl with a towel over it, leave until it doubles in volume. Punch it down and let it rise again. Divide into three balls and place onto a greased cookie sheet. (If you prefer, you can use gallon coffee cans, or bundt pan, or however you want your bread shape to turn out.) Bake at 325 degrees for about one hour. Cover domed top with foil after first 15 minutes to keep from getting too brown.
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