More Sunshine and more Cooking for Easter this time. Now that we are in Easter Week we have to get ready and so I found this traditional Sweet German Braided Easter Bread recipe. It is a sweet bread with raisins, almonds, apricot jam topping. Every Easter we do a special sweet, in Italy there was this very traditional Patiera Napoletana. In Ottawa an Italian deli and pastry shop made those on special orders. It was soooooo Good! Pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. You can make it at home if you want, but it is a lot of work.
So while making this sweet German braided bread I thought of the word Gemütlich
Gemütlichkeit means a situation that induces a cheerful mood, peace of mind, with connotation of belonging and social acceptance, coziness and unhurry. This is what our Easter will be. Frankly looking at the results of our work (Willy and I) today I am in a very good mood.
The sweet German bread is far bigger than what I expected I would say double size of a normal loaf. It looks great, smells wonderful as it cooks. It also took me 3 hours to make because of the steps to let the dough rise. It’s all fun. It is something we would usually buy in a bakery but with the current crisis that is not possible so making it at home is so much more pleasant and guarantees good taste and no funny cut corners. Mr Willy helped me along, I had never made this recipe before and he is our bread maker in the family.
If you wish to try this recipe, here it is:
- 4 cups all-purpose flour
- 1 tbsp. yeast
- 1 tsp. salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 cup sour cream room temperature
- 2/3 cup luke warm milk
- 1 tsp. lemon extract
- 2/3 cup raisins
- 1 cup hot water
- 4 tbsp. milk plus 1/2 tsp. sugar
- 1/3 cup apricot jam
- 1/4 cup sliced almonds
Add the raisins into a small bowl and cover with hot water.
Measure the sour cream and set out to reach room temperature.
Add flour to a large bowl and form a well in the middle.
Add yeast and about 2 tsp. sugar to the well.
Warm the milk to luke warm and pour it into the well.
Stir gently while incorporating some flour.
Cover and let rise in warm place for 30 minutes.
Add the oil, the rest of the sugar, the sour cream, and the lemon extract to the bowl and knead for about 5 min.
Strain the raisins.
Then add the salt and the raisins and knead for another 5 min.
Cover and let rise in warm place for 60 minutes.
Add the dough to a floured working space and form to an oblong loaf. Cut lengthwise into 3 pieces and braid.
Cover with clean kitchen towel and let rise for about 30 minutes.
Mix the milk with the sugar and brush onto the loaf.
Preheat oven to 350ºF and bake for about 20-25 minutes
In the meantime, warm up the jam and spread onto the warm loaf.
Sprinkle with sliced almonds.
Not to be outdone, Will made these Scottish Pasties filled with beef, carrots, onions and peas. Delicious!!!
Tomorrow I may make my upside down common pear cake, a recipe I got from Ms Lori in Imoden, Arkansas. I also want to go shopping before the crowds for our Easter Lunch. I got most everything but I simply do not want to go to the grocery crowds. We will also have to train both Nicky and Nora not to kill the Easter Bunny, hey they are Dachshunds and Nora is a tracking hunting dog with a long family pedigree in Italy. They cannot help themselves. Poor bunny would not stand a chance with their jaws of death. LOL!!!
Such a sweetie our Nora.