{"id":1232,"date":"2009-04-15T12:40:00","date_gmt":"2009-04-15T10:40:00","guid":{"rendered":"http:\/\/wassersch.eu\/corumblog\/2009\/04\/easter-bread-2009-5643042\/"},"modified":"2009-04-15T12:40:00","modified_gmt":"2009-04-15T10:40:00","slug":"easter-bread-2009-5643042","status":"publish","type":"post","link":"https:\/\/wassersch.eu\/corumblog\/2009\/04\/easter-bread-2009-5643042\/","title":{"rendered":"Easter Bread"},"content":{"rendered":"

\"Easter<\/a>Once again we are invited by Julia from A Slice of Cherry Pie<\/a> to participate in her annual Easter Cake Bake<\/a>.<\/p>\n

This year I chose an Easter Bread<\/a> introduced into the blog world by a real German baker<\/a>.
\n

\n
\n\"Osterbrot2009.jpg\"<\/p>\n

Easter Bread<\/H3><\/p>\n\n\n\n\n
Source: <\/td>\nBäcker Süpke<\/a>
April 11, 2009 by Sus<\/td>\n<\/tr>\n
Categories: <\/td>\nCake, Yeast, Easter<\/td>\n<\/tr>\n
Yields: <\/td>\n1 Cake<\/td>\n<\/tr>\n<\/table>\n

Ingredients:<\/H4><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/td>\n<\/td>\nStarter:<\/strong><\/td>\n<\/tr>\n
170<\/td>\ng<\/td>\nWheat flour<\/td>\n<\/tr>\n
4<\/td>\ng<\/td>\nYeast<\/td>\n<\/tr>\n
150<\/td>\nml<\/td>\nCold milk<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nDough:<\/strong><\/td>\n<\/tr>\n
170<\/td>\ng<\/td>\nWheat flour<\/td>\n<\/tr>\n
35<\/td>\ng<\/td>\nSugar<\/td>\n<\/tr>\n
4<\/td>\ng<\/td>\nSalt<\/td>\n<\/tr>\n
1<\/td>\nsmall<\/td>\nEgg<\/td>\n<\/tr>\n
50<\/td>\ng<\/td>\nButter<\/td>\n<\/tr>\n
20<\/td>\ng<\/td>\nYeast<\/td>\n<\/tr>\n
1<\/td>\n<\/td>\nLemon, unwaxed; use the grated zest<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nVanilla extract<\/td>\n<\/tr>\n
120<\/td>\ng<\/td>\nSultanas<\/td>\n<\/tr>\n
40<\/td>\ng<\/td>\nAlmonds; chopped<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nMilk<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nApricot jelly (I used quince jelly)<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nAlmonds; flaked<\/td>\n<\/tr>\n<\/table>\n

Preparation:<\/H4>
\nThe day before wash the sultanas and soak them and the chopped almonds in milk.<\/p>\n

Starter:<\/strong>
\nKnead the ingredients (4 min. slowly, 4 min. fast), but keep the dough temperature lower than 22 \u00b0C. Otherwise knead the dough more slowly. Cover it and let it rise for about 2 hours.<\/p>\n

Dough:<\/strong>
\nAgain knead the dough (8 min. slowly, then 4 min. fast). Keep temperature below 24\u00b0C! Carefully add the sultanas and the almond flakes and let rest again for 30 minutes.<\/p>\n

Form a round loaf and put on a baking tray with baking parchment. Again leave the dough to rise (approx. 45 minutes). Keep it moist to prevent it from getting a skin.<\/p>\n

After 30 minutes cut it crosswise. Put into the pre-heated oven at about 180-190 \u00b0C. Squirt some water into the oven to produce a lot of steam. Bake for 30 minutes. Pay attention to it during baking: the bread darkens\/burns easily.<\/p>\n

Brush the hot bread with warm apricot<\/strike> quince jelly and sprinkle some almond flakes over it.
\n

Notes:<\/H4>
\n– I used half again the quantities as written above. So maybe this is the reason the dough wanted to rise horizontally instead of vertically. <\/p>\n
\n\n\n\n
\"FlagGER.png\"<\/a>\n<\/td>\n\n
Tags: Recipe<\/a>, Cake<\/a>, Yeast<\/a>, Easter Cake Bake<\/a>, Blog Event<\/a><\/font> <\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Once again we are invited by Julia from A Slice of Cherry Pie to participate in her annual Easter Cake Bake. This year I chose an Easter Bread introduced into the blog world by a real German baker. Easter Bread Source: Bäcker SüpkeApril 11, 2009 by Sus Categories: Cake, Yeast, Easter Yields: 1 Cake Ingredients: … \u201eEaster Bread\u201c<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[],"class_list":["post-1232","post","type-post","status-publish","format-standard","hentry","category-cooking-baking-and-everything"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p923CK-jS","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/1232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/comments?post=1232"}],"version-history":[{"count":0,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/posts\/1232\/revisions"}],"wp:attachment":[{"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/media?parent=1232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/categories?post=1232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wassersch.eu\/corumblog\/wp-json\/wp\/v2\/tags?post=1232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}