Baking Priest Says Bread Brings Meaning And Tradition To Easter:
When immigrants from the four corners of Europe stumbled on America, they brought many different traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the Christmas but in the past families served Easter bread, that is rich in symbolism and history.
Father Dominic Garramone, a Catholic priest, cookbook author and the host of the TV show “Breaking Bread with Father Dominic,” would want to ensure that Easter bread traditions usually are not forgotten. “Bread for Easter is one method of bringing some tradition and meaning back to the Xmas,” he says. Here are 2 of his tried-and-true brunch recipes:
For each casserole, you will want:
2 Tbs. Whole or reduced-fat milk
Two thick or 3 medium slices of day-old bread (store- bought food successfully)
2 Tbs. Chopped pecans
1/3 cup maple-flavored syrup
1 Tbs. butter
One small ovenproof bowl, about 5″ across and 2″ deep (a little soup bowl having a handle lucky.)
Preheat oven to 350° F. Lightly coats the interior in the ovenproof dish with cooking spray or butter. Trim bread slices with a shape and size that could fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup inside the bottom from the ovenproof pan, and dot the counter with the butter.
Place the soaked bread slices on top they should never reach beyond the lip on the bowl. Place pan on a baking sheet to counteract drips, and put in the preheated oven. Bake for 30 to 35 minutes, until the top, is lightly browned and centre is firm. Remove from oven and let to set around 10 minutes. Invert bowl onto a plate, remove the bowl and serve.
Ham and Cheese Braid
One pkg. Active dry yeast
11/4 cups warm milk (100° to 110° F)
1 Tbs. sugar
1 Tbs. Vegetable oil
11/2 tsp. salt
3 to 31/2 cups all-purpose flour
11/2 cups ham, coarsely chopped
11/2 cups shredded sharp cheddar cheese
1/2 cup walnuts, chopped (optional)
One egg white, beaten with 1 Tbs. water
Put warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add three servings of flour and beat well. Work in consequently remaining flour to make a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the surface from the money go into the bowl. Cover using a clean, dry dish towel, and let surge in a warm place clear of drafts for around one hour, or until doubled in volume.
Mix ham, cheese, and nuts (if desired) in the medium-size bowl. Roll out dough 10″ x 18″. Spread filling lengthwise from the centre third from the dough; press filling together slightly. Using a sharp knife, cut each outer third from the dough (the part not paid by filling) into six or seven diagonal strips, cutting through the edge of the dough to about 1″ on the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling, alternating nearly everywhere, the constant maintenance not to stretch the dough. Tuck within the ends from the last strips to seal. Carefully transfer loaf with a lightly greased nonstick 9″ x 13″ cake pan. Cover and let boost in a warm, draft-free position for 30 minutes, or until doubled in space. Brush the surface with the dough together with the egg white wash. Bake at 400° in a very preheated oven for thirty minutes, or before the top is golden brown plus the temperature from the filling is around 160°.