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Alpine Easter Bread Recipe

Ingredients

How to make it

  • In a small saucepan, combine the milk and butter. Heat until the butter is melted.
  • Let cool to 105° to 115° F., about 20 minutes.
  • Pour the warm water in a small bowl.
  • Sprinkle the yeast and a pinch of the sugar over the surface of the water.
  • Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
  • In a large bowl using a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1-1/2 cups of the flour, the remaining sugar, lemon zest, and salt.
  • Add the yeast and milk mixtures, eggs, and extracts.
  • Beat until creamy, about 2 minutes.
  • Add the remaining flour, 1/2 cup at a time, on low speed until a soft dough that just clears the sides of the bowl is formed.
  • Switch to a wooden spoon when necessary if mixing by hand.
  • Turn the dough out onto a lightly floured work surface and knead until the dough is soft and springy, about 3 minutes, dusting with flour only I tablespoon at a time as needed to prevent sticking.
  • The dough should not be dry.
  • If kneading by machine, switch from the paddle to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
  • Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap.
  • Let rise at warm room temperature until doubled in bulk, about 2 hours.
  • Do not rush this dough, as the full rising time is important to develop flavor and texture.
  • Gently deflate the dough.
  • Turn the dough out onto a floured work surface and shape into a smooth, round loaf.
  • Grease a 10-inch springform pan or a 10-inch round cake pan 4 inches deep.
  • Place the dough in the pan.
  • Cover loosely with plastic wrap and let rise at warm room temperature until doubled in bulk, about 1 hour.
  • Twenty minutes before baking, preheat the oven to 350° F.
  • Bake 50 to 60 minutes or until brown and a cake tester comes out clean when inserted into the center.
  • Transfer the loaf from the pan to a cooling rack. Place the rack over a plate or a sheet of wax paper to catch the drips.
  • ------------------------------
  • To prepare the glaze:
  • In a small bowl, combine the ingredients and whisk until smooth. Adjust the consistency of the glaze by adding hot water a few drops at a time as needed.
  • Drizzle the glaze over the warm loaf, letting it drip down the sides. Stud the outer edge with whole almonds, if desired.
  • The glaze will set as the loaf cools.

Reviews & Comments 3

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    " It was excellent "
    henrie ate it and said...
    YUM, thumbs up on this one, love it. Got my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    This is a real hard work..The chice of glaze is really great..Saving this one for a long vacation.
    Was this review helpful? Yes Flag
  • firecapt 16 years ago
    Wouldn't last 10 min. in my house, sounds yummy!
    Was this review helpful? Yes Flag

The Cook

mystic_river1 Bradenton, Florida

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