Does anyone have a tried and true recipe for the bread that is made at
Easter.....it is braided into a cross and has eggs inserted in the dough
before baking. I want to attempt one of these this year and I want input
before I just randomly pick a recipe....also, the eggs...boiled before
putting them in the dough or do they go in raw and 'bake' with the bread?

Inquiring minds.
-ginny

Virginia Tadrzynski wrote:

> Does anyone have a tried and true recipe for the bread that is made at
> Easter.....it is braided into a cross and has eggs inserted in the
> dough before baking. I want to attempt one of these this year and I
> want input before I just randomly pick a recipe....also, the
> eggs...boiled before putting them in the dough or do they go in raw
> and 'bake' with the bread?
> Inquiring minds.

I never made it myself nor someone in my family, anyway I can try to guess
you're talking about: is it Casatiello?
http://www.decibelbellini.it/public/...llo%20blog.gif
Casatiello contains eggs but also some pork.
This webpage is from a woman from Naples living in Modena but still thinking
napoletano, she's a very good cook and used to dwell in the italian kitchen
NG till some years ago, when she moved to her site after some quarrel with
other NG dwellers who contributed pictures and writings to her old site and
didn't like the fact she put some ads on the site. So she created this new
site with only her contributions.
Her recipes are all true and tried, no doubt about that: me and others made
many of her recipes during the last years and they were always the real
thing.
Here is the recipe, if you want me to translate it for you, just ask
http://www.gennarino.org/casatiel.htm
--
Vilco
Don't think pink: drink rosè

ViLco wrote:
> Virginia Tadrzynski wrote:
>
>> Does anyone have a tried and true recipe for the bread that is made at
>> Easter.....it is braided into a cross and has eggs inserted in the
>> dough before baking. I want to attempt one of these this year and I
>> want input before I just randomly pick a recipe....also, the
>> eggs...boiled before putting them in the dough or do they go in raw
>> and 'bake' with the bread?
>> Inquiring minds.
>


I have made all of these and find the results quite similar.
You will find a long list of recipes for each on Google.
(One of my Sweet Bread recipes begins: "Melt 1 lb. butter and
break a dozen eggs into a bowl..." It makes a dozen or so small loaves.)

Portuguese (or Hawaiian) sweet bread
Greek Easter bread
Challah

One of my aunts boiled the eggs before baking the bread, the other
didn't. IIRC the pre-boiled eggs were safer to use (no accidents
involving raw egg) but they did have that green ring around the yolk.

gloria p

On Fri, 19 Mar 2010 11:33:11 -0700, Ranée at Arabian Knits
> wrote:

> I have a tried and true Pascha bread, but it is not made into a
> cross. It has three dark red eggs baked into it.
>
> 1 cup milk
> 2 large eggs
> 2/3 cup sugar
> 2 tablespoons olive oil
> 1/2 teaspoon salt
> zest of an orange
> 4 cups bread flour
> 1/2 cup coarsely chopped almonds
>
> Process on dough cycle. Turn dough out onto floured surface and let
> rest for 15 minutes. Shape into long cylinder and bend in the middle.
> Twist into three twists and join ends under the bread. It is easier to
> do than describe. I can send you a picture of an example. Let rise for
> about an hour. Preheat oven to 375.
>
> 1 egg yolk with 1 tablespoon water for glaze
> sliced almonds to decorate
> 3 hard boiled eggs, dyed red
>
> Whisk the glaze together, brush bread with it and sprinkle with
> sliced almonds. Tuck one red egg in each of the twists.
>
> Bake for 40-45 minutes. Cool on rack.

That seems simple enough, thanks!

--
http://picasaweb.google.com/sf.usenet

On Fri, 19 Mar 2010 11:38:57 -0700, Ranée at Arabian Knits
> wrote:

> I forgot to mention how I get them dark red. There is evidently some
> super toxic dye you can find in Greek or Russian markets. Our Russian
> market didn't carry it, and I wasn't all that keen on using toxic dye in
> our food. I used our darkest brown eggs and the Christmas red gel dye
> for frosting. I pretty much used the entire little tub of the gel dye
> in with warm water and a little vinegar. Between the strength of the
> gel dye and the dark shell of the egg, we get a very nice dark, red.
> Not garish at all, but not dull either.

Do you ever use food coloring to dye your eggs?

--
http://picasaweb.google.com/sf.usenet

In article >,
"l, not -l" > wrote:

> On 19-Mar-2010, Ranée at Arabian Knits > wrote:
>
> > It never got them dark red enough. They always turned out pinky. I
>
> I have that problem too, when dying eggs for our Easter bread. I think this
> year, I might try the liquid from a jar of beets, maybe pickled beets. Beet
> juice stains everything thing else an intense red; eggs are cheap enough to
> try a few.

Beet juice will get you a pretty magenta color. Unless you use gold
beets. "-)


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Gumbo 3-11-2010

On Fri, 19 Mar 2010 23:24:49 -0500, Melba's Jammin'
> wrote:

>In article >,
> "l, not -l" > wrote:
>
>> On 19-Mar-2010, Ranée at Arabian Knits > wrote:
>>
>> > It never got them dark red enough. They always turned out pinky. I
>>
>> I have that problem too, when dying eggs for our Easter bread. I think this
>> year, I might try the liquid from a jar of beets, maybe pickled beets. Beet
>> juice stains everything thing else an intense red; eggs are cheap enough to
>> try a few.
>
>Beet juice will get you a pretty magenta color. Unless you use gold
>beets. "-)

Beet juice will dye eggs more a deep raspberry pink.
Coating with Heinz red will impart a lovely candy apple red.

Virginia Tadrzynski wrote:
>
> "Ranée at Arabian Knits" > wrote in message
> ...
> > In article >,
> > "Virginia Tadrzynski" > wrote:
> >
> >> Does anyone have a tried and true recipe for the bread that is made at
> >> Easter.....it is braided into a cross and has eggs inserted in the dough
> >> before baking.

<snip>
>
> can I ask the importance of three red eggs? I have never seen that before.
> -ginny

Other versions just have eggs of any colour in them. Remnant of earlier
fertility rites or else the roasted egg of Passover.