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Easter Bread

10min.chef's picture
  Fresh compressed yeast 1⁄2 Ounce
  Warm milk 1⁄2 Pint
  All purpose flour 12 Ounce (Strong)
  Salt 1⁄2 Teaspoon
  Mixed spice 1 Teaspoon
  Seedless raisins 3 Ounce
  Sultanas 3 Ounce (Seedless White Raisins)
  Mixed candied peel 1 Ounce, chopped (3 Tablespoons)
  Butter 1 Ounce, melted (2 Tablespoons)
  Ground almonds 3 Ounce
  Confectioners sugar 1 1⁄2 Ounce
  Superfine sugar 1 1⁄2 Ounce (3 Tablespoons)
  Lemon juice 1⁄2 Teaspoon
  Almond essence 6 Drop
  Egg 1⁄2 , beaten
  Milk 6 Tablespoon (For Brushing)
  Confectioners sugar 1⁄2 Cup (8 tbs)

Cream the yeast with 3 tablespoons (1/4 cup) of the milk.
Sift the flour, salt and spice into a warmed bowl and make a well in the centre.
Pour in the yeast liquid and the remaining milk.
With one hand or a spatula, draw all the ingredients together and beat to give a soft dough.
Turn onto a lightly floured surface and knead for 4 minutes until the dough is smooth and elastic.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 30 minutes or until well risen.
Knead the dough and work in the dried fruit, peel and butter.
Turn onto a lightly floured surface and knead for 3 minutes.
Form into an oblong, the same length as a 2 lb.loaf tin.
Work all the ingredients for the almond paste together.
Form into a sausage shape and place on top of the dough.
Mould the dough around the paste, tucking the join underneath.
Place in a lined and greased 2 lb.loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place for 1 hour or until doubled in size.
Remove from the bag and brush with a little milk.
Bake in a hot oven, 425°F, Gas Mark 7 for 10 minutes.
Reduce the heat to moderate, 350°F, Gas Mark 4 and continue to bake for a further 45 minutes until evenly browned.
Turn onto a wire rack to cool, then dredge with icing sugar before serving, sliced and buttered.

Recipe Summary

Difficulty Level: 
Holiday, Party

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Easter Bread Recipe