Description
The celebration of Easter-Ostern has different roots. Everyone who comes on Easter in Germany surprised German symbolism: eggs and rabbits! But without those chocolate characters, as well as some immutable traditions, one does not even holiday is called Ostern... * From me to you - modern, harmonious, but with ancient roots recipe Easter bread with herbs... and some tales about Sterne bargain...
Ingredients
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Flour
250 g
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Wholegrain wheat flour
150 g
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Salt
1 tsp
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Sugar
0.5 tsp
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Yeast
8 g
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Milk
200 ml
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Butter
50 g
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Yolk egg
1 piece
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Greens
2 Tbsp
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Chicken egg
0.5 piece
Cooking
Measure and sift the flour, add the yeast, salt, sugar
Add to flour mixture warm restofline butter, egg yolks, gradually add milk.
Knead a soft dough (you can interrupt it with a fork)
Knead until the dough will begin to fall from the walls, cover with film and leave in a warm place to rise (at least 2 times)
In the risen dough vmese herbs (mine is from frozen, the mixture of 7 herbs).
A piece of dough the size of an Apple - to separate, for decoration. From the main part of the dough to form a round "buhanku" and put it in a greased slivoch. the form of oil.
Separated from the piece of roll layer in 0.5 cm thickness, cut out figurines of bunnies and stick them on the sides of the loaf (it is possible - with POM. water or POM. beforehand beaten eggs, cat. will be used for lubrication). *On the trail. photo: for the eyes I used raisins
From scraps to roll braids-spikes
Arrange the ears in the form of a nest in the center and at the top of the loaf of bread.
To supply bread for the 2nd proofing, for 30-40 minutes: I placed in volume p/e package
Lubricate the risen breads with the beaten egg (enough - 0,5 PCs.)
Bake in a preheated 200*With El. the oven bottom rack (if the heat is on top) PS 30-45 min. For gas ovens - a baking tray is raised above... and in time - navigate the features of Your oven! The loaf has grown during baking in the whole form...
Bon appetit!
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