Easter Bread's

Subject: ~~Easter Bread's~~ Wed Nov 12, 2008 1:36 am

Easter Bunny Bread
With its toothy grin, lovely golden crust and tummy that's perfect for serving dip, this charming rabbit is sure to bring a smile to guests young and old.

INGREDIENTS
2 loaves (1 pound each) frozen bread dough, thawed

2 raisins

2 sliced almonds

1 egg, lightly beaten

Lettuce leaves

Use Dip of your choice

DIRECTIONS

Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7-in. X 6-in. Oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. Deep, on each side of head for whiskers. Cut second loaf into four equal portions. For ears, shape two portions into 16-in. Ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. Oval for back paws. Cut two 1-in. Slits on top edge for toes. Position on each side of body.

Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. Balls for front paws; shape the remaining piece into two 1-in. Balls for cheeks and one 1/2-in. Ball for nose. Place paws on each side of body; cut two 1-in. Slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth. Brush dough with egg. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool. Place bread on a lettuce-lined 16-in. X 13-in. Serving tray. Cut a 5-in. X 4-in. Oval in center of body.

Hollow out bread, leaving a 1/2-in. Shell (discard removed bread or save for another use). Line with lettuce and fill with dip. Yield: 1 loaf. 24 servings

Contributed By Unsaddled Rainbow

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:36 am

Easter Resurrection Rolls

1 (8 ounce) can refrigerator crescent rolls

8 large marshmallows

1/2 cup (1 stick) butter, melted

Cinnamon and sugar

Separate the crescent rolls on a work surface and flatten

Wrap each marshmallow in a crescent roll

Dip the top of each roll in the melted butter and then in cinnamon and sugar

Place the rolls in greased muffin cups, sugar side up

Bake at 350 degrees for 10 minutes

Remove to a wire rack to cool

Serves 8

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:37 am

Lemon Bread

1 cup butter or margarine

2 cups sugar

4 eggs, separated

3-1/4 cups flour

2 tsp baking powder

1 tsp salt

1-1/4 cups milk

1 cup finely chopped nuts

Grated lemon peel from 2 lemons

Fresh lemon juice from 2 lemons

1/2 cup sugar

Cream butter, gradually add sugar

Creaming well

Add egg yolks and beat well

Blend together the dry ingredients, add to egg-yolk mixture alternately with milk, blend just to mix

Fold in stiffly beaten egg whites, chopped nuts and lemon peel

Turn into 3 greased and lightly floured 8-1/2x4-1/2x2-1/2 inch loaf pans

Bake at 350 for 55 to 60 minutes or until wooden pick inserted in center comes out clean

Combine lemon juice and remaining 1/2 cup sugar

Prick all over top of loaves with wooden pick

Immediately spoon lemon juice mixture over hot loaves

Cool 1 hour before removing from pans

Do not cut for 24 hours (it will slice easily)

Makes 3 loaves

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:37 am

Lemonade Bread

1 1/2 cups flour

1 cup sugar

1/2 cup shortening

1/2 cup milk

2 eggs

1 tablespoon plus 1/3 cup frozen lemonade concentrate, thawed, divided.

2 teaspoons baking powder

Preheat oven to 350 degrees.

Grease a 9x5-inch loaf pan

Combine flour, sugar, shortening, milk, eggs, 1 Tablespoon lemonade concentrate and baking powder in large bowl,

Blend well.

Beat 3 minutes at medium speed.

Pour batter into prepared loaf pan.

Bake 50 to 60 minutes. Loosen bread from edges of pan.

Pour 1/3 cup lemonade over bread.

Cool, remove from pan.

Makes 1 loaf

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:37 am

Banana Split Bread

1 cup sugar

1/2 cup butter, softened

2 eggs

2 cups flour

1 teaspoon baking soda

1 cup mashed bananas

1 (11-ounce) can mandarin oranges, drained

1 cup chocolate chips

1 cup coconut

1/2 cup chopped maraschino cherries

Preheat oven to 350 degrees.

Grease two 8x4-inch loaf pans

In a mixing bowl, cream sugar and butter, beat in eggs.

Combine flour and baking soda.

add to the creamed mixture alternately with the mashed bananas.

Stir in oranges, chocolate chips, coconut and cherries.

Pour into prepared pans.

Bake 50 to 55 minutes, until tester inserted near center comes out clean.

Cool 10 minutes.

Remove to wire rack and cool completely

Makes 2 loaves.

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:37 am

Creamy Lemon Loaf

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Freshly grated peel from 1 1/2 large lemons

4 eggs, room temperature

1/4 cup sugar

1 cup whipping cream

1/2 cup finely chopped walnuts or pecans

2 teaspoons finely chopped walnuts or pecans

Grease and flour a 1 1/2 quart casserole dish on an 8x4 inch loaf pan, set aside. Preheat oven to 325. In a large bowl, combine flour, baking powder, baking soda, salt and lemon peel, set aside.

In small bowl of electric mixer, beat eggs and sugar until light and creamy. Add whipping cream, beat 2 minutes longer.

Stir into flour mixture only until dry ingredients are moistened. Stir in 1/2 cup nuts until evenly distributed.

Turn into prepared pan.

Smooth top. Sprinkle with 2 teaspoons nuts.

Bake 55 to 65 minutes or until a wooden pick inserted in center comes out clean.

Let stand in pan 10 minutes.

Turn out onto a rack to cool

Makes one loaf

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:38 am

Strawberries 'N Cream Bread

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/2 cup butter, room temperature

3/4 cup sugar

2 eggs, room temperature

1/2 cup dairy sour cream, room temperature

1 teaspoon vanilla extract

1 cup coarsely chopped fresh strawberries

3/4 cup toasted chopped walnuts, if desired.

Grease an 8x4 inch loaf pan, set aside.

Preheat oven to 350

In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon, set aside.

In small bowl of electric mixer, cream butter. Gradually add sugar. Beat 1 minute or until light and airy.

Beat in eggs one at a time.

Beat in sour cream and vanilla.

Stir into flour mixture only until dry ingredients are moistened.

Fold in strawberries and nuts, if desired.

Turn into prepared pan, smooth top.

Bake 60 to 65 minutes or until a wooden pick inserted in center comes out clean.

Let stand in pan 10 minutes.

Turn out onto a rack to cool.

Makes 1 loaf.

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:38 am

Hawaiian Sweet Bread

2 (1/4 ounce) packages active dry years (2 tablespoons)

1 1/2 cups warm pineapple juice (110)

1/2 cup sugar

1 cup mashed cooked potatoes

2 eggs, room temperature

1/4 cup butter, melted

1 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

4 1/2 - 5 cups all purpose or bread flour

1 tablespoon butter, melted

In large bowl of electric mixer, stir yeast into pineapple juice until dissolved. Let stand until foamy, 5 to 10 minutes.

Add sugar, potatoes, eggs, 1/2 cup butter, salt, vanilla, ginger and 2 to 2 1/2 cups flour.

Beat at medium speed with electric mixer 4 minutes or, beat 400 vigorous strokes by hand. Stir in enough remaining flour to make a stiff batter

Cover with a slightly damp towel.

Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.

Grease 2 (9x5inch) loaf pans or 2 (2quart) casseroles, set aside.

Stir down batter

Turn into prepared pans

Butter your fingers and 2 (12 inch) squares of waxed paper.

Smooth batter with your buttered fingers.

Cover with buttered waxed paper.

Let rise until doubled in bulk, about 45 minutes.

Preheat oven to 375

Bake 30 to 40 minutes or until bread sounds hollow when tapped on bottom.

for browner bottom crusts, remove from pans.

Place directly on oven rack during final 5 minutes of baking

Brush melted butter over tops

Cool on racks

Makes 2 loaves.

Subject: Re: ~~Easter Bread's~~ Wed Nov 12, 2008 1:38 am

Greek Easter Bread

1 1/2 cups lukewarm milk

2 tablespoons active-dry yeast

1/4 cup plus 1 teaspoon sugar

2 eggs, beaten lightly

1 tablespoon grated orange peel

1 teaspoon salt

1/2 cup softened unsalted butter

5 1/2 to 6 cups all-purpose flour

4 hard-boiled eggs, colored red

1 tablespoon sesame seeds

An Egg wash made by beating 1 egg with 2 teaspoons water and a pinch of salt

Proof yeast with 1/2 cup of milk and 1 teaspoon sugar for 15 minutes or until foamy. In a bowl combine remaining milk, eggs, orange and lemon peels, salt, remaining sugar, and butter. Stir in 5 1/2 cups flour, or enough to form a soft but not sticky dough. Transfer to floured surface and knead, incorporating more flour if necessary, for 8 to 10 minutes or until smooth. Form into a ball, put in a buttered bowl and turn it to coat with butter. Let dough rise, covered with plastic wrap and a dish towel, for 1 1/2 hours or until double in bulk. Punch down, divide into three, and form each third into a rope about 18 inches long. Braid the ropes and form braid into a round, pinching the ends together. Transfer to a buttered baking sheet and arrange eggs in braids. Let the loaf rise, loosely covered, for 1/4 to 1 hour or until almost doubled in bulk. Brush loaf with the glaze and sprinkle with sesame seeds. Bake in a 375F oven for 45 minutes or until it sounds hollow when the bottom is tapped.

Transfer to a rack and let cool

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~~Easter Bread's~~

Easter Bread's