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Hot Cross Buns are perhaps one of the most well-known of ail the Easter breads. In years past these were eaten only on Good Friday, but over the years they have become a popular item for bakeries to sell during the Lenten season.
Easter doves were an outgrowth of the Italian bread called Colomba, meaning dove. The Italian versions made a single large dove; in America, it has been changed into individual doves approximately 4 inches in size.
These birds are formed from a strip of thin dough that has been tied into a knot. One end is rounded to shape the head; the other flattened, forming the tail. Raisins form the eyes and almonds the beak. The white color comes from powdered sugar sifted onto the birds or a glaze poured over the birds.
These are but a few of the many traditions that may be found for this lovely season.
Family traditions’are wonderful. What better Easter tradition could one begin than the baking of Easter breads?. Not only do they stir the digestive juices from the pleasing aromas coming forth from the kitchen, but they help to meet some of the calcium, thyamine, niacin and iron nutritional needs, as well as adding a few wanted or unwanted calories.
Italian Easter Doves
6-7 cups bread flour 1/2 cup sugar 2 tsp. salt 2 pkg. active dry yeast 1 cup water 1 cup milk 1/2 cup margarine or butter 1 T. almond extract legg
Glaze 1/4 cup margarine or butter softened 2 T. honey 36 currants or 9 raisins, quartered 18 slivered almonds Powdered sugar, if desired
Grease 2 large cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt, and yeast; blend well. In small saucepan, heat water, milk, and margarine until very warm (120-130 degrees). Add
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