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Amsterdam Easter Bread Recipe
|Lukewarm water||3⁄4 Cup (12 tbs)|
|Honey||2 Tablespoon, warmed|
|Dry yeast||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Whole wheat flour||5 Cup (80 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Dark raisins||1⁄2 Cup (8 tbs)|
|Ground walnuts||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Strawberry jam||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4403 Calories from Fat 1337
% Daily Value*
Total Fat 156 g239.6%
Saturated Fat 55.4 g277%
Trans Fat 0 g
Cholesterol 402.6 mg
Sodium 268.6 mg11.2%
Total Carbohydrates 693 g230.9%
Dietary Fiber 95.8 g383.4%
Sugars 171.8 g
Protein 131 g261.7%
Vitamin A 50.7% Vitamin C 26.3%
Calcium 54% Iron 193.9%
*Based on a 2000 Calorie diet
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.