Easter-bread

Today I'm going to make a traditional South-Tyrolian easter bread. It's a yeast-based milk bread with a bit of anise and fits very well together with the typical Easter cold cuts (cooked Speck, ham, beef tongue, etc.) or just by itself. We eat it sliced with a bit of homemade horseradish spread. Delicious!


Recipe

  • Put the flour in a big bowl and form a hole in the middle
  • Mix the hand-warm milk with the yeast, roughly a teaspoon of sugar and two tablespoons of the flour
  • Pour the milk into the hole, forming a small lake
  • Let it rise until it forms nice bubbles (roughly 10-20 minutes depending on the environment temperature)
  • In the meantime, melt the butter
  • When the milk-yeast mixture is ready, mix all the ingredients with a wooden spoon until it's a homogeneous batter
  • Cover the dough and let it rise for 1 hour. The dough should rise at least double in volume
  • Now shape a rather flat bread. It should look very similar to a pita:
The dough gets shaped into a flat, round form, very similar to a pita bread
  • Optional: brush some water atop the dough to get a smooth and not too crunchy crust
  • Let it rise for another 20 minutes
  • In the meantime, pre-heat the oven to 200 degrees Celsius
  • Bake for 20 minutes at 200 degrees
  • Bake for another 20 minutes at 180 degrees
  • Put it out of the oven and let it cool down
  • Enjoy 🙂
Finished bread
Finished Easter bread

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