By SANDRA R. RIC HARDSON

By SANDRA R. RIC HARDSON

Extension A*ent

The Easter season is considered by many Christians throughout the world as one of the most important religious observances of the year. Sweet breads take an important place in the season’s festiveness, perhaps because of the role communion bread holds as being symbolic of the body of Christ.

Many strange sounding names surface at this time — names such as Koulich, Babka, and Colomba are but a few together with the more familiar names of Hot Cross Buns and Trinity Bread.

Koulich is a Russian fruit and nut bread. We seldom think of Russia when we think of religious traditions, but this bread survived even the revolutions. Because it is baked in a dome-shape, it reminds one of the domed churches found in Russia. So precious was this special bread to the Russian people that stories handed down tell of pillows being used around the dough to keep the drafts from causing the bread not to rise properly. Early pans resembled stovepipes. Today, 2 pound coffee cans having the top cut away are used quite satisfactorily.

Traditionally Koulich is served by cutting the dome portion off and placing it in the center of a large plate. The remaining bread is cut in half lengthwise and then thickly sliced crosswise. These slices are placed around the dome portion.

In Poland, a favorite Easter bread is Babka. This orange flavored raisin bread is baked in a flared pan resembling a woman’s skirt. The Polish word “babka” means “old woman.”

Trinity bread is a more traditional bread that originated in Greece. This bread is made from a sweet dough. The addition of lemon peel, chopped almonds, and maraschino cherries add both color and flavor.

The dough is shaped into three round loaves and placed together in a cloverleaf pattern. The cooled bread is glazed and topped with almonds. Each loaf represents one portion of the Trinity. Tradition calls for each person eating to receive a slice from each of the three loaves.