I took off yesterday in order to celebrate Easter with my friends here in Los Angeles. I hope those of you who celebrate also had a wonderful holiday. Today life kicks back up into full swing though boys and girls. This week and the next few following it are going to be very busy so I’m just going to be honest and say that I’ll be cutting back to 5 days a week until after the wedding. I will be posting Sunday-Thursday from now until July 1st when I will go back to the 7 day a week schedule. I realized that with all the wedding planning, upcoming parties, birthdays, and other shenanigans that I was going to have to make it all fit. I hope you’ll forgive me!
That being said I promise that you can still expect amazing recipes from me to you! You’ll still be able to expect wedding planning updates and trends. Plus, you’ll get the added bonus of me having more time to work through it. There is nothing I enjoy more than sharing with you guys.
Today I decided to go with a little bread recipe, because you can’t have a holiday meal without it. At my house growing up, we’d buy the ready-made rolls that you’d have to let rise for a few hours on top of the oven, but I wanted to try something different for Easter. We pulled out the family recipe books and found this winner from Beeble’s collection and wah lah you have a delicious and soft loaf of bread for everyone to enjoy! You’ll have to let me know when you try it and how much you love it. I ate it with a little cream cheese and kiwi jalapeño jam. Delicious!
- ¾ – 1 cup warm water (105-115 degrees F)
- 3 tbsp. sugar
- 1 package Fleischmann’s Rapid Rise Yeast
- 3 cup unbleached bread flour
- ¼ cup instant nonfat dry milk solids
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 egg, beaten
- 1 tbsp. cold water
- Combine ¼ cup warm water, 1 tablespoon sugar, and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. If the yeast mixture doesn’t bubble, then the yeast is not active.
- With the steel blade in the processor measure flour, dry milk, oil, and remaining 2 tablespoons sugar and salt into work bowl. Process until mixed, about 10 seconds.
- Add yeast mixture to flour mixture. Process until blended, about 10 seconds.
- Turn on processor and slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl, just barely. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
- Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Be careful not to put too much water in the mixture. Process until dough turns around bowl about 15 times.
- Turn dough onto lightly floured surface or marble board. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap. Let stand in warm place until doubled, about 1 hour.
- Check to see if dough is proofed by placing two fingers in the mixture. If the indentation stays, the dough is proofed. Punch down dough.
- Cut off about ½ cup of the dough and reserve. Divide remaining dough into 3 equal parts. Shape each part into strand 25 inches long. Braid the strands together.
- Divide reserved dough into 2 equal parts. Shape each part into strand 25 inches long. Twist the 2 strands together.
- Place twisted strands over the top of the braided dough, tuck ends under and pinch to seal. Place on greased cookie sheet with cornmeal lightly sprinkled on it.
- Beat egg and cold water. Brush mixture over dough.
- Heat oven to 375 degrees F. Bake until golden and loaf sounds hollow when tapped, 20 to 25 minutes.