Easter Lattice
A tradition for Easter, this recipe is another version of the many
wonderful braids, rings, and crowns that bakers have created for centuries.
Ingredients
4-1/4 to 4-3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/4 cup butter
1-1/4 teaspoon salt
2 eggs
3 tablespoons flaxseed, poppy seed and/or toasted sesame seed
2 teaspoons fennel seed, toasted and crushed
Cooking oil
Hard-cooked and dyed quail eggs, chicken eggs, or egg shaped colored candies such as Jordan almonds, malted milk eggs, or jelly beans Creme fraiche or butter.
Directions
1. In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add milk mixture to flour mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in seeds.
2. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet. Roll one half of dough into a 12 x 6-inch rectangle. Cut into three 12 x 2-inch strips. Arrange 1 inch apart on the prepared baking sheet. Roll remaining half of dough into a 10 x 8-inch rectangle. Cut into five 8 x 2-inch ropes. Arrange the shorter ropes crosswise over the longer ropes, weaving them into the longer ropes to form a lattice pattern. Cover; let rise in a warm place until double in size (about 45 minutes). Preheat oven to 350 degree F.
4. Bake for 25 to 30 minutes or until bread is brown and sounds hollow when lightly tapped. (Internal temperature of bread should reach 195 degree F.) Lightly brush bread with cooking oil. Cool on a wire rack. Arrange eggs on top of braid. Serve bread with creme fraiche or butter.
Bread machine method: Select the dough cycle for your bread machine. Using only 4-1/2 cups of the flour, place all ingredients (except for oil, hard-cooked eggs, or candy) in bread machine according to manufacturers directions. When cycle is complete, remove dough. Shape and bake as described in step 3 and 4 above. Makes 15 servings.
Bread Machine Method: Use 4-1/2 cups all-purpose flour. In a 2-pound bread machine combine first 9 ingredients. Select dough cycle according to manufacturers directions. When cycle is complete, remove dough. Shape and bake as described in steps 3 and 4.
*Note: To hard cook quail eggs, place eggs in a single layer in a medium saucepan. Cover eggs with cold water. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Cook 3 minutes; remove from heat, drain. Cool
Source: Better Homes & Gardens
