The Hungry Lovers Lemony Easter Basket Bread

Bread Basket

No-Knead Bread. Mark Bittman, Jim Lahey. 1 hour 30 minutes, plus about 20 hours' resting time.

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While the basket rim and handles rise, bake the bread basket: 1. Make an egg wash by beating the egg with water. 2. Remove the kitchen towel from the risen bread basket dough and press down on the base of the basket with a flat object, like a metal measuring cup. This will help make the basket more stable when baked.

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Directions. Step. 1 In a small bowl, stir together the water and the yeast. Let the mixture stand until it is foamy, about 5 minutes. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, milk, sugar, butter, and 2 of the eggs, beaten. Beat on medium-low speed until combined, about 30 seconds.

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Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 to 1 1/2 hours. Step. 3 Spray a 9-inch cake pan with nonstick cooking spray. In a small bowl, beat the remaining egg.

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Form the dough into a ring and pinch to secure. Step 3: Place the loaves of Pane di Pasqua on your baking sheets (about three per baking sheet). Make an egg wash using one egg and a tablespoon of water. Brush the mixture overtop of the bread rings. Step 4: Sprinkle each ring with colored sprinkles.

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In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead just to combine. Cover the bowl with plastic and let rise in a warm draft free area.

The Hungry Lovers Lemony Easter Basket Bread

In a separate bowl, beat the remaining egg with 1 tablespoon water, whisking to combine. Set aside. Add 2 beaten eggs, vanilla extract and 2 cups of flour to the stand mixer bowl. Combine with the dough hook attachment. Add more flour, 1/2 cup at a time, until dough is not sticky anymore.

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Mix together warm milk (100°-110°F), a pinch of sugar, and dry yeast until yeast is dissolved, set aside for 5-10 minutes until foamy. In the bowl of an electric mixer, add eggs, sugar, salt, vanilla and anise (if using). Mix with whisk attachment on medium high for 30 seconds.

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To do this, heat milk in a small saucepan over a stovetop burner on high heat for about 30 seconds or so until the milk reaches a lukewarm temperature. The milk should be barely warm at this point. Now transfer the milk into a small bowl. Add ¼ cup of sugar to it and stir well until the sugar dissolves entirely.

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First, in a large mixing bowl, combine yeast, milk, salt, butter, eggs, sugar and some flour. Next, on low speed, add the rest of the flour until a dough forms. After a dough is formed, knead until smooth. Add more flour as necessary, until tacky. Then, transfer to oiled bowl, cover and let rise for 1 hour.

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Add 3 eggs and 3/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in.

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To make the baskets: Preheat your oven to 375 Degrees. Line a baking sheet with parchment paper. Set aside. In a mixing bowl, whisk together the flour and baking powder. Set aside. In another mixing bowl, whisk together the eggs, sugar, oil, zest and vanilla. Add in the dry ingredients and mix with a spoon or an electric mixer until a dough forms.

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Add ½ cup flour and two eggs; mix until well combined. Add remaining 1 ½ cups flour in three batches, stirring well after each addition, until dough pulls together. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place dough into a lightly oiled bowl; turn to coat all sides.

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Pinch the ends together and begin braiding the dough. Pinch the ends together. Bring both ends together to form a circle. Nestle the eggs in the crooks of the braid. Preheat oven to 350F and let the cuddura rest while the oven preheats. Bake for about 45-60 minutes, until the bread is golden both on top and underneath.