Directions: |
Directions:To proof yeast: Add 1 tsp sugar to warm water. Dissolve yeast in the water. Bubbles will appear within a few minutes. Combine milk, sugar, salt and butter in a large bowl. Add half of the flour and yeast mixture and beat well. Add eggs and beat until combined. You may use a mixer for this . Add remaining flour to make a soft dough. A heavy duty mixer with a dough hook may be used, or complete this step by hand. If not using a dough hook, turn dough out onto a floured surface and knead well until smooth and elastic.
Place dough in a buttered bowl, butter top of dough and cover with a clean kitchen towel. Let rise in a warm place until doubled.
Punch down dough and knead for a couple of minutes. Now the dough is ready to be shaped. If you have lamb molds, grease them well. Divide dough in half. Shape to fill bottom half of mold, taking care to be sure that the head and ears have been filled completely. Cover with top of mold and allow to rise for about 45 minutes. Repeat with second half of dough.
The dough may also be used to make a loaf of bread or shaped into a ring or braid. Follow this procedure: Shape half of the dough, place on a greased cookie sheet allow to rise as above. When ready to bake, brush with an egg yolk mixed with a little milk, if desired
Preheat oven to 375 degrees. Place lamb molds on a cookie sheet and bake for 35-40 minutes. If not using a mold, bake the shaped dough for 35 minutes or until browned. |
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Notes: |
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Notes: The "lamb breads" are a longstanding Easter tradition that began about 50 years ago (even before we had children)! It may be time for me to give away a couple of my molds so that this tradition can continue. However, this is a basic, versatile dough that can be used in many ways limited only by your imagination.
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This recipe for Easter Breads (Lamb Bread) is from