When immigrants from the four corners of Europe came to America, they introduced many different traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify that the holiday but at once households served Easter breads, which are rich in history and symbolism.
Father Dominic Garramone, a Catholic priest, cookbook author and host of the TV show “Breaking Bread with Father Dominic,” would love to make sure the Easter bread traditions aren’t forgotten. “Bread for Easter is 1 way of bringing some heritage and significance back to the holiday,” he states. Here are two of the tried-and-true brunch recipes:
For every casserole, you may need:
2 thick or 3 medium pieces of day-old bread (store- bought bread works well)
2 Tbs. Chopped pecans
1/3 cup maple-flavored syrup
1 Tbs. butter
1 small ovenproof bowl, roughly 5 ” around and two ” profound (a little soup bowl with a grip functions well.)
F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread pieces to a shape and size which will fit the bowl. In a different large bowl, whisk milk and egg, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and then scatter the surface together with the butter.
Put the soaked bread pieces on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent slips, and put in the preheated oven. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.
1 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
1/2 cup almonds, chopped (optional)
Place warm milk to some medium-size bowl. Add egg, sugar, oil and salt. Work in enough of remaining flour to make a soft dough. Knead for 6 to 8 minutes. Rinse and wash the bowlthen oil the surface of the dough and place in the bowl. Cover a clean dry dish towel, and let rise in a warm area free from drafts for about one hour, or until doubled in volume.
Mix ham, cheese, and nuts (if desired) in medium-size bowl. Roll out dough 10″ x 18″. Spread filling lengthwise in the middle third of the dough; press on filling together slightly. Using a sharp knife, cut each outer third of the dough (the part not covered by filling) to 5 to 7 diagonal strips, cutting from the edge of the dough to about 1″ in the edge of the filling. Brush the strips lightly with water. Fold the dough strips on the filling, alternating left and right, being careful not to stretch the dough. Tuck in the ends of their last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9 ” x 13″ cake pan. Cover and let rise in a warm, draft-free place for half an hour, or until doubled in size. Brush the top layer of the dough with the egg white wash. Bake at 400? In a preheated oven for half an hour, or until the top is golden brown and the warmth of the filling is about 160? .