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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 

Easter Bread Osterbrot (Oas-ter-broat)

by Ann Dreer, 1 Mar 2008

  • 3 cups all-purpose flour

  • 1 package yeast

  • cup sugar

  • teaspoon salt

  • cup lukewarm milk

  • cup butter (or margarine)

  • 2 eggs

  • 1 egg yolk (save the egg white for the glaze)

  • Grated lemon or orange rind (raisins optional)

Melt the butter in the microwave and add the milk to make it lukewarm.
Soak the yeast in cup lukewarm water with a teaspoon of sugar.  When the yeast is bubbly, add it to the flour with all the other ingredients, except the one egg white.

Stir it all together until moistened. Wait a few minutes, and then work the dough until it is very smooth and doesn't stick. It should come off the sides of the bowl; it should look like a smooth ball. Dust the top with flour OR coat lightly with liquid shortening.  

Cover with a clean dish towel and let it rise until double in bulk. Dump it on a floured board and work it into a smooth ball on the board. Divide into three equal portions; let them rest about ten minutes, and then shape them into three 24 inch ropes. 

Braid the ropes and place the braid on a large greased cookie sheet shaping it into a wreath (ring).  Cover and let it rise about 15 to 20 minutes. Preheat the oven to 375 0R 400 degrees Fahrenheit. 

Brush the wreath with the reserved egg white and bake for about 30 to 45 minutes.

To make it special, color five hardboiled eggs with food coloring. When the wreath is completely cooled hollow out five equally spaced spoon sized holes in the wreath and put the colored eggs into them. 

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 1 Mar 2008]

 
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