"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easter Bread, by Petra Gerber, is from The Mancuso Collection,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cups buttermilk 2 packages yeast 3/4 cup sugar 1 tbsp salt l 3 tsp lemon rind 3 Tbsp rum 2 lbs flour or a little more
First put yeast into a bowl with tepid water and tsp of sugar, meanwhile heat buttermilk then add butter to melt. Stir in the sugar, salt, lemon rind and rum. Add the yeast and flour beat until it comes from the sides of the bowl. Let the dough rise for 1 and a half hours. If it is too sticky add more flour. Devide into three strips and braid. Put eggs on top let rise again for 1/2 hour. Bake at 350º for 30 min no longer than 40. Let it cool before cutting.
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