Everyday Food
Ingredients
Red-dyed eggs
Method
Easter bread
1.Place milk in a bowl. Sprinkle yeast over milk. Allow to stand for 5 minutes until foamy.
2.Sift together flour cinnamon and fennel into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and orange zest.
3.Whisk one of the eggs into milk mixture. Pour milk mixture over flour mixture and stir to form a soft dough. Turn onto a lightly floured work surface. Knead dough for about 10 minutes until it is smooth and elastic.
4.Place dough in a lightly greased bowl. Cover with plastic wrap, then a tea towel. Allow to rise in a warm place until doubled in size.
5.Preheat oven to hot, 200°C. Lightly grease a baking tray.
6.Punch dough down with your fist to release the gas. Knead on a lightly floured work surface for 3-5 minutes until smooth.
7.Divide into 3 even-sized pieces. Roll each into a sausage shape. Plait pieces together, pressing ends together to secure. Place on prepared tray and cover with a tea towel. Allow to rise in a warm place until doubled in size.
8.Meanwhile, make Red-dyed eggs. (See recipe below)
9.Lightly beat remaining egg. Brush over dough. Push the red eggs into dough. Bake for 25-30 minutes until golden brown and bread sounds hollow when topped. Transfer to a wire rack to cool.
Red-dyed eggs
10.Place eggs in a saucepan. Cover with water and bring to the boil over a high heat. Reduce heat to low.
11.Add vinegar and food colouring. Simmer for 7 minutes. Cool under cold water. Drain well.
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