Penny / 29 March 2024
Super simple to make and bake, and such fun to decorate, you can get your kids to help.
The Easter Egg Bread combines two traditional baking techniques, from the Harvest Wheat Sheaf and the Korovai Wedding Bread.
The main part of the loaf is an absolutely plain white yeasted dough, no sweetener and no chocolate involved, so ideal for those who find the sugary side of Easter a bit too much.
The decorations are made using a 'dead' white dough. It's called dead because it's made without yeast, which prevents the shapes puffing up and deforming in the oven
Ingredients main dough:
Ingredients decorating dough:
Method:
Tip: to draw such a large egg shape, I started by drawing around a medium mixing bowl, then extending the sides upwards to an oval. Fold the paper in half lengthwise when you are cutting it out, so that both sides are exactly symmetrical.
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