Amsterdam Easter Bread Recipe
Ingredients
| Lukewarm water | 3/4 Cup (16 tbs) | |
| Honey | 2 Tablespoon, warmed | |
| Dry yeast | 1 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Egg | 1 , beaten | |
| Whole wheat flour | 5 Cup (16 tbs) | |
| Golden Raisins | 1/2 Cup (16 tbs) | |
| Dark raisins | 1/2 Cup (16 tbs) | |
| Walnuts | 1 Cup (16 tbs) | |
| Egg whites | 2 | |
| Butter | 1/4 Cup (16 tbs), softened | |
| Strawberry jam | 1/4 Cup (16 tbs) |
Directions
Butter a large bowl.
Flour a large baking sheet.
In another large bowl, blend together water and honey.
Stir in yeast, and set aside until mixture bubbles up, about 10 minutes.
In a small saucepan, scald milk.
Remove from heat, and stir in butter until melted.
Allow to cool slightly.
Add to yeast mixture along with beaten egg.
Sift flour into a medium-size bowl.
Beat 3 cups flour into liquid ingredients, 1 cup at a time.
Add as much of the remaining flour as dough will accept, working it in with your hands.
Dough should be very stiff.
Knead in a food processor in 2 batches for 1 minute, or until a ball forms; kneading can also be done by hand for 10 minutes, or with dough hooks for 5 to 7 minutes.
If kneading was not done in a food processor, form dough into a ball.
Place into prepared bowl, turning to coat all surfaces of dough with butter.
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
In a food processor, chop raisins.
Remove to a bowl, and add walnuts, working in with hands until raisin pieces are separated and coated with nuts.
Beat egg whites slightly, and add to raisin-nut mixture.
On a floured surface, punch dough down and form into a rectangle.
In a small bowl, cream together softened butter and jam.
Spread on top of dough.
Pile raisin-nut mixture in a line in center of dough, lengthwise, leaving a 1-inch border at each end.
Fold one side of dough over filling.
Then fold other side of dough over top to form a roll.
Close ends by folding under and working together.
Place on prepared baking sheet, cover with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 45 minutes.
Preheat oven to 400 °F.
Remove plastic wrap, and bake on middle shelf of oven for 20 to 25 minutes, or until bread sounds hollow when tapped lightly on bottom with fingertips.
Cool on a wire rack.
Flour a large baking sheet.
In another large bowl, blend together water and honey.
Stir in yeast, and set aside until mixture bubbles up, about 10 minutes.
In a small saucepan, scald milk.
Remove from heat, and stir in butter until melted.
Allow to cool slightly.
Add to yeast mixture along with beaten egg.
Sift flour into a medium-size bowl.
Beat 3 cups flour into liquid ingredients, 1 cup at a time.
Add as much of the remaining flour as dough will accept, working it in with your hands.
Dough should be very stiff.
Knead in a food processor in 2 batches for 1 minute, or until a ball forms; kneading can also be done by hand for 10 minutes, or with dough hooks for 5 to 7 minutes.
If kneading was not done in a food processor, form dough into a ball.
Place into prepared bowl, turning to coat all surfaces of dough with butter.
Cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
In a food processor, chop raisins.
Remove to a bowl, and add walnuts, working in with hands until raisin pieces are separated and coated with nuts.
Beat egg whites slightly, and add to raisin-nut mixture.
On a floured surface, punch dough down and form into a rectangle.
In a small bowl, cream together softened butter and jam.
Spread on top of dough.
Pile raisin-nut mixture in a line in center of dough, lengthwise, leaving a 1-inch border at each end.
Fold one side of dough over filling.
Then fold other side of dough over top to form a roll.
Close ends by folding under and working together.
Place on prepared baking sheet, cover with plastic wrap, and let rise in a warm place until doubled in bulk, 30 to 45 minutes.
Preheat oven to 400 °F.
Remove plastic wrap, and bake on middle shelf of oven for 20 to 25 minutes, or until bread sounds hollow when tapped lightly on bottom with fingertips.
Cool on a wire rack.
Chef
