RICH EASTER BREAD

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RICH EASTER BREAD

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INGREDIENTS

625g (llb 4oz) strong white flour
25g (1 oz) sugar
25g (1 oz) fresh yeast
6 (size 2) eggs
milk to mix (about 1/2cup/125ml/4fl oz)
250g (8oz) butter, softened
egg for brushing

METHOD

Preheat the oven to gas mark 8/230C/450F. Line the base and sides of an 18cm (Pin) round cake tin with double thickness foil, extending the sides to 1 5cm (6in).

Put the flour and sugar into the bowl of a mixer. Add the eggs and yeast dissolved in milk. Mix into the flour lightly by hand, add the butter and then mix with the dough hook until it comes together. Stop the machine to test the consistency. If it is too stiff, add more milk. Beat for about 7-8 minutes to stretch the gluten and until the dough is springy and elastic.

Remove the dough, press out on a floured board. Fold in three and put into a floured bowl, cover with cling film and put in a warm place to rise.

When almost doubled in size, remove dough, knock back and knead until smooth. Cover and place in the fridge for two hours. Turn out onto a lightly floured work surface and shape into a large ball. Place in tin. Cover with greased cling film and leave to rise till almost double in size.

Brush with egg and bake for about one hour till risen and browned. Knock on the base of the bread and it should sound hollow. Serve with paskha.

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