Springtime is such a wonderful experience. The scent of spring flowers and the new blossoms on the trees give way to sunny days and a happier mood. Springtime is also the perfect time to bake delicious Easter (Springtime) Bread. This light, soft bread is not only beautiful to look at, but it boasts a sweet lemon and orange flavor that tastes like spring sunshine. A great treat to serve guests on Easter Sunday or just serve with a fruity herbal tea!

 

​Ingredients:

1 ¼ cups milk

1/3 cup unsalted butter, cut into small pieces

2 ¼ tsp. rapid rise instant yeast (1 package)

1/8 tsp. Kosher salt

½ cup granulated sugar

2 tsp. lemon extract

2 tsp. orange extract

1 Tbsp. McCormick’s Valencian Orange Zest

2 large eggs, slightly beaten

4 cups All-Purpose Flour or T45 French Flour divided (plus more for kneading process)

1 large egg, beaten + 1 tsp. water

Colored sugar sprinkles

 

Process:

1)In a small saucepan, add milk and butter. Heat to 120 to 130°F (49 to 54ºC), stirring until the butter melts. Do not allow the milk to go above 130°F (54ºC).

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2)In a large mixing bowl, combine yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture then slowly add 2 cups of flour.

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3)Attach a dough hook to a stand mixer and combine on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed to incorporate the flour.

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4)Slowly add the remaining 2 cups of flour to the mixer on medium-low speed and scrape the sides as needed.

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5)Add the lemon and orange extracts and orange zest. Mix thoroughly to distribute the extract and zest flavor throughout the dough.

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6)Knead the dough in the mixer until the dough is stiff and slightly sticky, about 12 minutes.

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7)Place the dough on a lightly floured board and hand knead for about 3 to 4 minutes, adding a little more flour to prevent sticking. Do not use more than ¼ cup of flour.

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8)Shape dough into a ball or boule, cover with a dish towel, and allow the dough to rest for 10 minutes.

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9)Divide into eight (8) pieces. Roll each piece to form a one-inch wide rope, about 14-inches long.

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10)Taking two (2) pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together.

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11)Place on a parchment-lined baking sheet (2 per sheet), providing enough room to rise.

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12)Loosely cover the baking sheet with plastic wrap and a dish towel and allow the dough to rise in a warm area that is draft free until it doubles in size, about 1 hour.

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13)Preheat the oven to 350°F (177ºC). Set the rack in the middle position.

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14)Whisk together the large egg and 1 teaspoon water. Brush each braided bread with the egg wash.

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15)If desired, top the bread generously with various colors of sugar sprinkles.

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16)Bake one tray at a time until golden brown, approximately 15-18 minutes.

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17)Immediately transfer the baked bread to a cooling rack.