Trinity Feast Bread
A festive, traditional sweet yeast bread served for Easter.
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
6 cups all-purpose or bread flour - divided use
3/4 cup granulated sugar
1/4 teaspoon salt
3/4 cup half-and-half
1/4 cup water
1/2 cup butter or margarine
4 large eggs
1 tablespoon lemon peel, grated
2 teaspoons vanilla extract
1 large egg white
1 tablespoon water
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
1 tablespoon colored sugar sprinkles
- In a bowl, combine yeast, 1 1/2 cups flour, sugar, and salt in a large bowl; stir well.
- Combine half-and-half, water, and butter in a small saucepan. Heat over low heat until warm. Gradually add to the flour mixture, stirring well. Beat on medium speed of an electric mixer for 2 minutes. Add eggs, grated lemon peel, and vanilla; beat well. Gradually add 1 cup flour, beating on high speed for 2 minutes. Stir in up to 3 1/2 cups of flour to make a soft dough.
- Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 hour, or until doubled in bulk,
- Punch the dough down and turn out onto a floured surface. Divide the dough in half and shape each portion into a ball. Divide each half into 3 balls and place together on a grease baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
- Combine egg white and water, mixing well; gently brush over each loaf.
- Bake in a preheated oven at 350°F (175°C) for 20 minutes. Cover loosely with aluminum foil and continue baking for 20 minutes, or until done. Cool.
- Combine powdered sugar, vanilla, and milk. Drizzle over the loaves then sprinkle with colored sugar sprinkles.
Makes 16 servings.