When immigrants from the four corners of Europe came to America, they brought a range of traditional Easter bread recipes. Now chocolate Easter bunnies, yellow marshmallow chicks and jelly beans signify the holiday but in the past families served Easter breads, which might be rich in symbolism and history.
Father Dominic Garramone, a Catholic priest, cookbook author and host in the TV show “Breaking Bread with Father Dominic,” would want to ensure that Easter bread traditions aren’t forgotten. “Bread for Easter is a sure way of bringing some tradition and meaning time for the holiday,” he states. Here are two of his tried-and-true brunch recipes:
French Toast
Custard Casseroles
For every casserole, you will require:
1 egg
2 Tbs. whole or reduced-fat milk
2 thick or 3 medium slices of day-old bread (store- bought bread is successful)
2 Tbs. chopped pecans
1/3 cup maple-flavored syrup
1 Tbs. butter
1 small ovenproof bowl, about 5″ across and 2″ deep (a small soup bowl that has a handle is successful.)
Preheat oven to 350° F. Lightly coat the lining of the ovenproof bowl with cooking spray or butter. Trim bread slices into a shape and size that will fit the bowl. In another larger bowl, whisk egg and milk, then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl, and dot the counter with the butter.
Position the soaked bread slices on top-they should never reach in the evening lip in the bowl. Place bowl over a baking sheet to avoid drips, and put in the preheated oven. Bake for 30 to 35 minutes, until top is lightly browned and center is firm. Remove from oven and enable to set for approximately 10 minutes. Invert bowl onto a plate, remove bowl and serve.
Ham and Cheese Braid
1 pkg. active dry yeast
11/4 cups warm milk (100° to 110° F)
1 Tbs. sugar
1 Tbs. vegetable oil
11/2 tsp. salt
1 egg
3 to 31/2 cups all-purpose flour
11/2 cups ham, coarsely chopped
11/2 cups shredded sharp cheddar cheese
1/2 cup walnuts, chopped (optional)
1 egg white, beaten with 1 Tbs. water
Put warm milk into a medium-size bowl. Add yeast, stir to dissolve. Add sugar, egg, salt and oil. Add 3 glasses of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl, then oil the top of the dough and put in the bowl. Cover that has a clean, dry dish towel, and let surge in a warm place exempt from drafts for approximately one hour, or until doubled in volume.
Mix ham, cheese, and nuts (if desired) in medium-size bowl. Unveil dough 10″ x 18″. Spread filling lengthwise inside the center third in the dough; press filling together slightly. Having a sharp knife, cut each outer third in the dough (the part not insured by filling) into Six or seven diagonal strips, cutting from the edge of the dough to about 1″ from the edge of the filling. Brush the strips lightly with water. Fold the dough strips above the filling, alternating everywhere you look, being careful never to stretch the dough. Tuck inside the ends in the last strips to seal. Carefully transfer loaf into a lightly greased nonstick 9″ x 13″ cake pan. Cover and let surge in a warm, draft-free place for 30 minutes, or until doubled in space. Brush the top of the dough with all the egg white wash. Bake at 400° within a preheated oven for 30 minutes, or prior to the top is golden brown and the temperature in the filling is approximately 160°.
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