German Easter bread
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German Easter bread Osterbrot (Osterfladen, Osterfleck) - has no single recipe. All the recipes have in common is that the presence of yeast. He can be sweet (with raisins, fruits, candied fruits or nuts) or sweet (with onions and bacon). The bread is baked most often in the form of a loaf, wreath or braiding the dough into a braid. For children often bake bread in the shape of bunnies. Some of the ingredients of the Easter breads have symbolic importance. Yellow bread (achieved by the addition of saffron or grated lemon peel) symbolize the returning spring of the power of the sun. Plenty of fruits hoped for a good year. Here I give one of the many recipes Easter bread.
Ingredients for German Easter bread
- Flour - 500 g
- Yeast - 15 g
- Milk - 200 ml
- Butter - 100 g
- Chicken egg - 2 PCs
- Sugar - 100 g
- Candied - 100 g
- Raisins - 100 g
- Lemon peel - 1 piece
- Rum - 2 tbsp
Step by step instruction of cooking German Easter bread
Meanwhile, with lemon erase zest. Raisins bust, rinse with warm water, dry and cover with rum.
Mix in large bowl the remaining milk, sugar, egg, very well softened, but not melted, butter and mix well with a whisk.
Pour half of the flour and mix thoroughly.
Add the remaining flour, zest
And coming up the yeast, and again mix well.
Then knead thoroughly. The dough will be quite soft and sticky,
Cover it with cling film and leave in a warm place for 50 minutes until the dough has doubled in size.
Then add raisins with rum and candied fruit, carefully knead the dough. You may have to pour a little flour, the dough should stay quite soft and at the same time, not spread out on the baking sheet, to keep the shape.
Molded the dough into a loaf, from the top to make the cross-cut, cover and leave for 20 minutes. From half-standards products turned out to be one loaf.
During this time, preheat the oven to 170*C Oven for about 40-45 minutes.