Alpine Easter Bread Recipe

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Alpine Easter Bread
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Ingredients
19
Count
Nutrition
1121
Calories
Total time
50
Minutes
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Ingredients:

  • from:the bread bible
  • by beth hensperger
  • 3 hrs rise time (and worth every second)
  • 1/2 cup milk
  • 8 tbsp (1 stick) unsalted butter
  • 1/2 cup warm water (105o to 115o f.)
  • 1-1/2 tbsp (1-1/2 packages) active dry yeast
  • 2/3 cup sugar
  • 1-1/2 tsp salt
  • 3 large eggs
  • 1/2 tsp lemon extract
  • nut liqueur glaze
  • 1 cup sifted powdered sugar
  • 2 to 3 tbsp nut liqueur, such as pistacha, amaretto, frangelico or nocino

Directions:

  1. In a small saucepan, combine the milk and butter. Heat until the butter is melted.
  2. Let cool to 105° to 115° F., about 20 minutes.
  3. Pour the warm water in a small bowl.
  4. Sprinkle the yeast and a pinch of the sugar over the surface of the water.
  5. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
  6. In a large bowl using a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1-1/2 cups of the flour, the remaining sugar, lemon zest, and salt.
  7. Add the yeast and milk mixtures, eggs, and extracts.
  8. Beat until creamy, about 2 minutes.
  9. Add the remaining flour, 1/2 cup at a time, on low speed until a soft dough that just clears the sides of the bowl is formed.
  10. Switch to a wooden spoon when necessary if mixing by hand.
  11. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and springy, about 3 minutes, dusting with flour only I tablespoon at a time as needed to prevent sticking.
  12. The dough should not be dry.
  13. If kneading by machine, switch from the paddle to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
  14. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap.
  15. Let rise at warm room temperature until doubled in bulk, about 2 hours.
  16. Do not rush this dough, as the full rising time is important to develop flavor and texture.
  17. Gently deflate the dough.
  18. Turn the dough out onto a floured work surface and shape into a smooth, round loaf.
  19. Grease a 10-inch springform pan or a 10-inch round cake pan 4 inches deep.
  20. Place the dough in the pan.
  21. Cover loosely with plastic wrap and let rise at warm room temperature until doubled in bulk, about 1 hour.
  22. Twenty minutes before baking, preheat the oven to 350° F.
  23. Bake 50 to 60 minutes or until brown and a cake tester comes out clean when inserted into the center.
  24. Transfer the loaf from the pan to a cooling rack. Place the rack over a plate or a sheet of wax paper to catch the drips.
  25. -
  26. To prepare the glaze:
  27. In a small bowl, combine the ingredients and whisk until smooth. Adjust the consistency of the glaze by adding hot water a few drops at a time as needed.
  28. Drizzle the glaze over the warm loaf, letting it drip down the sides. Stud the outer edge with whole almonds, if desired.
  29. The glaze will set as the loaf cools.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1120.63 Kcal (4692 kJ)
Calories from fat 786.13 Kcal
% Daily Value*
Total Fat 87.35g 134%
Cholesterol 261.63mg 87%
Sodium 529.72mg 22%
Potassium 222.86mg 5%
Total Carbs 74.31g 25%
Sugars 20.27g 81%
Dietary Fiber 2.84g 11%
Protein 11.46g 23%
Vitamin C 0.4mg 1%
Vitamin A 0.9mg 31%
Iron 4.9mg 27%
Calcium 66.1mg 7%
Amount Per 100 g
Calories 462.14 Kcal (1935 kJ)
Calories from fat 324.19 Kcal
% Daily Value*
Total Fat 36.02g 134%
Cholesterol 107.89mg 87%
Sodium 218.45mg 22%
Potassium 91.91mg 5%
Total Carbs 30.65g 25%
Sugars 8.36g 81%
Dietary Fiber 1.17g 11%
Protein 4.73g 23%
Vitamin C 0.2mg 1%
Vitamin A 0.4mg 31%
Iron 2mg 27%
Calcium 27.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.1
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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