Egg Bread is my favorite Easter food, actually. Forget ham and eggs. I’ll take a slice of egg bread anytime.
The truth is, I only – exclusively – eat it at Easter though it is fairly easy to make. But, as with all things, when you have too much of one thing, you do not like it anymore, so I try to avoid that.
So last Saturday, the day before Easter, I set up to make this delicious recipe again. As I said, it’s fairly easy to make. You mix the ingredients from the recipe (see recipe below) and leave the dough to proof for about an hour. Make sure there is not a breath of cold air, otherwise, your dough may collapse. I proof my dough in the oven, I shut the door but do not turn the oven on. This way I prevent any cold air to come near the dough.
While my dough was proofing, I made a quick trip to the grocery store. I had just enough time.
Once your dough has risen, you take it out of the bowl, knead it a bit more, then divide the dough into 3 pieces, shape into large balls and place on your baking tray. Leave to proof for another 20 minutes.
Then, you spread a beaten egg gently all over the dough balls (with a brush, or – as in my case – my hands) and cut an Y shape on top of the dough balls with a sharp knife.
And then, in the oven they go to bake for about 30 minutes at 180°C. And when they come out again they fill your house with the most delicious smell that will make your mouth water and your SO say “Can we eat this now?”
This egg bread keeps for a few days rather well. When it dries up you can dunk it in a latte for breakfast!
What’s your favourite Easter dish?
Did you make this? Please, let us know in the comments or on Instagram using #vibrantplate. Thanks!