Easter Bread_Herb Scented Easter Loaf

There is something deeply comforting about Easter bread the gentle rhythm of kneading, the scent of herbs warming in the oven and eggs nestled into soft dough like small promises of spring. This fragrant Easter loaf is more than a recipe; it’s a table centred tradition, meant to be shared, torn by hand and remembered long after the last crumb is gone.

Ingredients

• 4 tbsp olive oil

• About 300 ml lukewarm milk (or water)

• 3 eggs

• 600 g plain flour, plus extra for dusting

• 1 tsp salt

• 1½ tsp sugar

• 7 g dried yeast

• 2 tsp dried herbs (parsley, rosemary, sage, oregano)

• 1 egg yolk, for brushing

  
  

Additionally

• 5 fresh eggs, for decoration

Method

1. From the total amount of milk, take about 50 ml and pour it into a cup. Add the sugar and dried yeast, stir gently and leave in a warm place for a few minutes until the yeast becomes active and frothy.

2. Sift the flour into a large bowl. Add the salt, sugar, eggs (lightly beaten with a fork), olive oil, activated yeast and the remaining warm milk. Knead into a smooth, soft dough. Cover with a clean kitchen towel and leave to rise until doubled in size.

3. Once risen, turn the dough out onto a lightly floured surface. Make a small indentation in the centre and add the dried herbs (reserve a little for sprinkling later). Knead gently for a few more minutes until the herbs are evenly distributed throughout the dough.

4. Divide the dough into three equal parts (or four, keeping the fourth smaller for decoration). Braid the three equal pieces into a plait, join the ends to form a wreath and place it in a prepared baking tin. Press the well washed and dried eggs gently into the dough. Roll the remaining dough into small strips, about 5 cm long, and place them in a cross over each egg, tucking the ends slightly under so they stay in place during baking.

5. Brush the loaf with the beaten egg yolk, sprinkle with the remaining herbs and bake in a preheated oven at 160°C for about 1 hour, until beautifully golden. Baking time may vary depending on your oven, so keep an eye on it.

Tip

It is very important to bake this Easter bread at a low temperature. This ensures that the eggs do not crack during baking.

If you try this recipe, I’d love to see your version.

Tag me @smikiscorner and share the love.

Mirisna Uskršnja Pogača

Ova mirisna uskršnja pogača je više od recepta; ona je tradicija oko stola, namenjena da se deli, lomi rukama i pamti dugo nakon što i poslednja mrvica nestane.

Sastojci

• 4 kašike maslinovog ulja

• oko 3 dcl mlakog mleka (ili vode)

• 3 jaja

• 600 g brašna + za doradu

• 1 kašičica soli

• 1.5 kašičica šećera

• 7 g suve germe

• 2 kašičice suvog začinskog bilja (peršun, ruzmarin, žalfija, origano)

• 1 žumanjce, za premaz

Jos potrebno

• 5 friških jaja za dekoraciju

Priprema

1. Od potrebne količine mleka odvojit 1/2 dcl staviti u šolju sa kašičicom šećera, dodati germu. Promešati i ostaviti na toplom nekoliko minuta da germa nadodje.

2. Brašno prosijati u veću posudu, dodati so, šećer, jaja (razmućena viljuškom), ulje, nadošlu germu i s toplim mlekom zamesite glatko tjesto. Prekriti čistom kuhinjskom krpom i ostavite da se tjesto udvostruči.

3. Kad je tjesto nadošlo pretresti ga na pobrašnjenu radnu površinu, dlanovima načiniti malo udubljenje u sredini i tu staviti začinsko bilje (odvojiti malo za posuti po pogači). Lagano mesiti još nekoliko minuta da se začini ravnomerno rasporede po celom tjestu.

4. Tjesto podeliti na tri jednaka djela (tj. četiri ali ovaj četvrti je potreban za dekoraciju na jajima tako da netreba da bude iste veličine kao preostala tri). Od tri jednaka djela isplesti pletenicu, spojiti u vjenac i staviti u pripremljenu tepsiju. Dobro oprana i posušena jaja utisnuti u pogaču. Preostalo tjesto rolati u rezančiće oko 5 cm duge. Staviti ih u krst preko jaja. Malo ih zagurniti ispod jaja tako će tokom pečenja ostati na svom mjestu.

5. Ovako pripremljenu pogaču premazati razmućenim žumanjcom, posuti sa ostatkom začinskog bilja pa peći u predhodno zagrijanoj rerni oko jedan sat na 160C, kad lepo zarumeni gotova je (zavisi i od vaših rerni, možda nije potrebno da se peče ceo sat).

Savet

Veoma je važno da se pogača peče na niskoj temperaturi u tom slučaju jaja neće popucati tokom pečenja.

Ako isprobate ovaj recept, volela bih da vidim vašu verziju.

 Tagujte me na Instagramu @smikiscorner