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Show Page 14—THE DAILY HERALD, , een Provo, Utah ee Decorative Breads Brighten Feast Wednesday, March 18, Simple to prepare and fun to S| ter is the most important feast in the Christian church. decorate are Easter Egg Rolls. Religious services begin with ‘These are made from a simple Midnight Mass on Easter lemon-flavored sweet dough Saturday, followed by sunrise services held out-of-doors and shaped into balls and baked in a round cake pan. After baking morning Massesin the churches. thee are decorated with tinted From the old European frosting to look like 1 group of custom of walking home from through the fieids comes white robes were worn symbolize the “new life.” to Easter eggs. Both of these decorative Easter breads are prepared by the easy “no-dissolve” method. The new method is known as Rapidmix. It skips the step of dissolving yeast in warm water by adding the undissolved yeast Central Europe, foods for to the dry ingredients — sugar, ‘aster feast were prepared salt and part of the flour on Ho aturday and taken to In addition, Rapidmixcalls for Midnight Mass te be biessed. In initial beating with an electric some countries Easter was a day mixer. This stimulates the for gift-giving. The decorating of formation of gluten (the proteinEaster Eggs was fine art and like substance which forms the the beautiful eggs, first blessed framevork of a loaf of bread) by a priest, were given to and makes breads better than ever relatives and friends. I Imost every country special breads are an Easter tradition, Particularly _intriguing is the elaborateItalian Egg Braid fashioned from sweet dough which entwines tinted whole eggs. The raw eggs are inserted in the dough before baking; they come out of the oven hard-cooked. ITALIAN EGG BRAID 2M to 3% cupsunsifted flour Y cup sugar 1 teaspoonsalt 1 packageactive dry yeast two thirds cup milk 2 tablespoons margarine 2 eggs (at room temperature) % cup mixed candied fruits Rey As Family Celebrates on Easter fresting and decorate with monds colored sprinkles. Makes 1 ring EASTER EGG ROLLS ¥% teaspoon anise seed 5 colored raw eggs. 3% to 4% cups unsifted flour Confectioners’ sugar frosting \% cup sugar Colored Sprinkles 1% teaspoons salt 1 tablespoon grated lemon peel Ina large bow! thoroughly mix 1 cup flour, sugar, salt and 2 packages active dry yeast % cup milk and 2 % cup water tablespoons Margarine in a 1 cup (2 sticks) margarine 3 egg yolks (at room tempesaucepan, Heat over low heat rature) until liquid is warm. (Margarine does not need to melt.) Tinted confectioners’ sugar Gradually addto dry ingredients fros' Ina large bowl thoroughly mix and beat 2 niinutes at medium speed of electric mixer, scraping 1% cups flour, sugar, salt, bowl occasionally. Add 2 eggs grated lemon peel and unand % cupflour, or enough flour dissolved dry yeast. to makea thick batter. Beat at Combine milk, water and high speed 2 minutes, scraping margarine in a saucepan. deat bow! occasionally. Stir in enough over low heat until liquids are additional flour to make a soft warm. (Margarine doesnot need dough. Turn out onto lightly to melt.) Gradually add to dry % cup chopped blanched al- floured board; knead until ingredients and beat for 2 smooth andelastic, about § to 10 minutes at medium speed of minutes, Place in greased bowl, electric mixer, scraping bow! turningto greasetop. Cover; let occasionally. Add egg yolks and rise in warm place, free from 1 cupflour, or enough flour to draft, until double? in bulk, makea thick batter. Beat at high about 1 hour speed for 2 minutes, scraping Combinefruits, almonds and bowl occasionally, Stir in enough COLORFUL EGES tucked into a delectable sweet bread bring the Italian flavor of Easter additional flour to makea stiff to your festive holiday Punch dough down; turn out batter. Cover bowltightly with onto lightly floured board. aluminum foil. Refrigerate at table. The eggs are Kneadin fruit mixture. Divide in least 2 hours or overnight. placed. in the dough Turn dough out onto lightly half. Roll each piece of dough while raw and bake as into a 24-inch rope. Twist ropes floured board. Divide in half. the braided bread togetherloosely and form into a Form eachhalf into 24 sinooth ring on a greased baking sheet. pieces. Place in 2 greased $-inch bakes. Icing and colored Brush with melted Margarine. pie pans. Cover; let rise in warm sparkles add sweet and Place colo.ed raw eggs into place, free from draft until color. _ a spaces in the twist. Cover; let doubled in bulk, about 1 hour. rise in warm place, free from Bake in hot oven (400 F.) 25 Once RuralState draft, until doubled in bulk, minutes, or until done. Remove Florida was classified as about 1 hour. from pans and place on wire 100 per cent rural in 1850 Bake in moderate oven (350 racks to cool. When cool and its population of 87,445 F.) about 30 to 35 minutes, or decorate with tinted con- ranked last among the 31 until done, Remove from baking fectioners’ sugar frosting like states of the Union, accordsheet and cool on wire rack. ae eggs. Makes 4 dozen ing to Encyciopaedia Britannica, Frost with confectioners’ sugar_rol anise seed Our gas dryer is even faster than they advertise -and so gentle on myclothes. ALL OUR 10.99 AND 11.99 DRESS SHOES REDUCED! ALWAYS FIRST QUALITY Save 2.1] each during our own Gaymode'’ fashionshoesale Prices effective thru Saturday! . SUBTLY FLAVOREDwith saffron and lemon, golden raisins and almonds,this easy American adaptation of a traditional Russian Easter Cake is wonderful for an Easter Brunch. Sliced thick and spread lavishly with butter and jam, it’s the greatest! Russian Easter Cake NOW 8.88 For Brunch Goodness A delectable innovation for your Easter brunch would be a delicious Russian Easter Cake. Tt is a sweet yeast-bread, called Walk right in and pick your favorite from this greatcollection of fashion ched almonds one third cup grated lemon rind \4 teaspoonsalt Pinch saffron shoes. All ready to take you anywhereyourfeetdesire. All in smooth leathers, shiny patents and easy care Corfam*. And done in the most super newspring styles a girl could ever want. So hurry in and have the NOW 9.88 pair you love best in time for your first spring walk-in! S Kulich, saffron-scented and one third cup seedless golden subtly lemon-flavored, thickly raisins studded with golden raisins and 2 46-ounce greased juice cans almonds. Traditionally baked in In large bowl, combine milk a tall cylindrica! loaf form, its rounded domeis crowned with and 4 cups flour. Soften yeast in an opaque glaze of white icing. water; then stir into flour Inthis recipe, the Kulich gets mixture. Cover and let rise in its delightful lemontaste froma warm place until doubled in great Am an inveation, bulk. In small bowl, beat yolks with lemon flavored instant tea powder, and a third-cup of sugaruntillight and thick; blend in lemon flavored instant tea grated lemonrind. powder and 1 teaspoon water; Thee: it way to bake Kulic! is in a very large fruit juice can stir into dough. Add butter and which will give you the blend well; stir in nuts, lemon traditional shape. When done, rind, salt, saffron, and raisins. the loaf is golden brown. Be Gradually stir in enoughflour to careful not to overbake or you make dough firm enough to will lose the moist yeast cake handle; turn out on floured texture it should have. If you board and knead until smooth wish to make several smaller and elastic, working in more loaves, bake thema shortertime. flour as needed. Divide doughin half and place Baking Kulich several days before is a good idea because in juice cans, Cover andlet rise thenthe subtle flavors blend and in warmplace until doubled in bulk. mellow withtime. Preheat oven to 375 F. Bake Whenit comes to serving, turn the cake onits side, cut cross- about 1 \4 hours or until golden wise in large round slices and brown. Allow to stand 5 minutes; butter generously. You can also thenturn out on rack to cool, When cool, stand cylinders butter the thick slices, toast them in the broiler and then upright and spread tops with spread with sour cream and White Lemon Glaze allowing it to drizzle down the sides. strawberry preserves. KULICH VARIATION: Kulich may be (RUSSIAN EASTER CAKE) baked in 24 well-greased 14 cups scalded milk, cooled medium muffin cups 40 minutes 5% te 6 cupsall-purpose flour or until golden brown. Cool and 1 envelope active dry yeast ice as above. 44 cup warm water 4 egg yolks WHITE LEMON GLAZE two thirds cup sugar ¥, cup lemonflavored instant 4 » 4 NOW 988 NOW8.88 OUR REG. 11.99 DRESS SHOES now 988 4s cup confectioners’ sugar 2 teaspoons hot tap water i teaspoon lemon juice In small bowl, combine confectioners’ si ar, water, and two thirds cup chopped blan- lemon juice; well, tea powder 1 cup butter or margarine, melted OUR REG. 10.99 DRESS SHOES 9 |