| Russian
Easter Bread 1 1/2 cakes or 2 packages dry - yeast
Soften in 1/2 cup warm water
1 cup milk and 1 cup cream
Mix and Scald
10 eggs
Beat well and add to cooled milk & cream
Combine:
2 1/4 cups sugar
1/8 teaspoon salt
1 cup butter (2 sticks)
Add to egg and milk mixture and when lukewarm
Add softened yeast and
1 Tablespoon lemon extract
lemon rind
enough sifted flour to make soft dough
Beat well and add more flour to make stiff dough
Knead till satiny. Let rise till double in volume. Punch down and
knead slightly.
Divide into 3 parts - roll into smooth ball and place each one
into a greased (or Pam covered) gallon can. (such as a large coffee
can (or use tall juice can) - fill can approximately one half full
and let rise till doubled.)
Bake at 325 degrees for about one hour. Cover domed top with foil
after first 15 minutes to keep from getting too brown.
Orange Cream Sauce
One pint soft cream cheese brought to room temperature.
Turn out into a mixing bowl and add:
1/4 cup frozen orange juice concentrate plus
1 Tablespoon sugar - dissolved BEFORE adding to cheese
zest of one lemon
Beat with electric mixer till very smooth - add more orange juice
and sugar if desired, making sure to have no granules of sugar
noticeable in the mixture. Add several drops of food coloring if
desired.
History
This Easter bread was acquired by the Russian Mennonites from the
Russian Orthodox women who would ice and decorate the loaves very
elaborately. The round dome of each loaf was a symbol of the domed
Orthodox churches, and on Easter Sunday each woman would give this
offering to the priest. When served at home, with company present,
the guest of honor would be offered the iced top, otherwise the
oldest member would be honored. |
