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The Baking Priest Says Bread Gives Meaning And Tradition To Easter

When immigrants from the four corners of Europe found America, they brought many different traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the vacation but at one time families served Easter breads, which can be rich in symbolism and history.

Father Dominic Garramone, a Catholic priest, cookbook author and host on the TV show “Breaking Bread with Father Dominic,” would like to ensure that Easter bread traditions usually are not forgotten. “Bread for Easter is one method of bringing some tradition and meaning time for the holiday,” according to him. Here are a couple of his tried-and-true brunch recipes:

French Toast

Custard Casseroles

For each and every casserole, you will require:

1 egg

2 Tbs. whole or reduced-fat milk

2 thick or 3 medium slices of day-old bread (store- bought bread is useful)

2 Tbs. chopped pecans

1/3 cup maple-flavored syrup

1 Tbs. butter

1 small ovenproof bowl, about 5″ across and 2″ deep (a small soup bowl using a handle works well.)

Preheat oven to 350° F. Lightly coat the within of the ovenproof bowl with cooking spray or butter. Trim bread slices into a shape and size that may fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup towards the bottom of the ovenproof bowl, and dot the outer lining with the butter.

Put the soaked bread slices on top-they ought not reach in the evening lip on the bowl. Place bowl using a baking sheet to avoid drips, make in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate, remove bowl and serve.

Ham and Cheese Braid

1 pkg. active dry yeast

11/4 cups warm milk (100° to 110° F)

1 Tbs. sugar

1 Tbs. vegetable oil

11/2 tsp. salt

1 egg

3 to 31/2 cups all-purpose flour

11/2 cups ham, coarsely chopped

11/2 cups shredded sharp cheddar cheese

1/2 cup walnuts, chopped (optional)

1 egg white, beaten with 1 Tbs. water

Put warm milk right into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 servings of flour and beat well. Work with enough of remaining flour to form a soft dough. Knead for six to 8 minutes. Rinse and dry the bowl, then oil the top of dough make in the bowl. Cover using a clean, dry dish towel, and let increase in a warm place totally free of drafts for about one hour, or until doubled in volume.

Mix ham, cheese, and nuts (if desired) in medium-size bowl. Unveil dough 10″ x 18″. Spread filling lengthwise inside center third from the dough; press filling together slightly. Employing a sharp knife, cut each outer third on the dough (the part not included in filling) into Six or seven diagonal strips, cutting in the edge of the dough to about 1″ in the edge of the filling. Brush the strips lightly with water. Fold the dough strips within the filling, alternating everywhere you look, being careful not to ever stretch the dough. Tuck from the ends on the last strips to seal. Carefully transfer loaf to some lightly greased nonstick 9″ x 13″ cake pan. Cover and let surge in a warm, draft-free location for 30 minutes, or until doubled in space. Brush the top of the dough with the egg white wash. Bake at 400° in the preheated oven for 30 minutes, or before top is golden brown as well as the temperature with the filling is all about 160°.

 

 

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