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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 2 |
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It's tradition in the home of egg farmers Chris and Laura Mullet Koop of Jordan, Ontario, to serve this bread on Easter day. Ingredients:
bread |
2 cups all-purpose flour |
1/2 teaspoon salt |
4 1/2 teaspoons yeast |
1/2 cup warm water (about 100 degrees f/38 degrees c) |
2 teaspoons sugar |
3 eggs |
3/4 cup sugar |
1/2 cup scalded milk |
3 tablespoons butter, softened |
1/2 lemon, zested |
1/2 orange, zested |
2 tablespoons lemon juice |
2 tablespoons orange juice |
3 cups all-purpose flour, or as needed |
icing |
4 cups icing sugar |
2 teaspoons lemon juice |
8 tablespoons milk, or as needed |
coloured sprinkles |
Directions:
1. Stir together 2 cups flour and the salt in a large bowl. Set aside.
2. Stir yeast into water; add 2 tsp sugar and stir until dissolved. Let mixture stand for 10 minutes until doubled in volume.
3. Meanwhile, beat eggs with electric mixer. Gradually beat in 3/4 cup sugar.
4. Make a well in the flour mixture and pour in scalded milk. Add egg mixture; beat well. Add butter, and lemon and orange rinds and juices, and yeast; beat until combined. Add 1 cup flour at a time, until dough is soft and holds its shape. Knead on a flour-covered surface until elastic and no longer sticky.
5. Place dough in a large bowl. Cover with a piece of plastic wrap that has been rubbed with a little oil. Let dough rise in a warm place until doubled in size, about 1 to 1-1/2 hours. Punch down and let rise again until doubled in size, about 1 hour.
6. Divide dough in half; form each half into a loaf shape and place into a lightly greased 9 x 5-inch (23 x 12 cm) loaf pan. Let rise until doubled in bulk, about an hour.
7. Bake in a preheated 325 degrees F (160 degrees C) oven until golden brown, about 25 to 30 minutes.
8. Remove from oven, let cool for a few minutes, then remove loaves from pans and finish cooling on a wire rack.
9. Ice just before serving. For each loaf, stir together 2 cups icing sugar with 1 tsp lemon juice and enough milk (approximately 4 tbsp/60 mL) to make a smooth icing that can be spooned over loaf. Decorate with sprinkles.
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