Lombard Easter bread

This is probably the last for this year Christmas my suggestion. For a long time I bake bread alone, a little less bread. My family much more will the bread, from the store's. Hence the idea of, to the holiday table a festive bread has arrived. I'll tell you, My suggestion is that the shot 10! Toast is very fluffy, very soft, gently fragrant spices and the not so pretty… And most importantly, long lasting freshness. Best served with the cake, or homemade jam. I recommend you very much, will be beautifully presented on your table.

The recipe comes from the book "Baking cakes'.

Other suggestions can be found in the work On Easter.

Ingredients:

• 500g flour
• 30g of fresh yeast (half dry)
• 250ml of milk
• 2 eggs
• 70g of sugar
• 1/2 teaspoon salt
• pinch of grated nutmeg
• pinch of ground allspice
• grated rind of half a lemon
• 120g butter, softened
• 50g of finely chopped candied lemon peel (omitted)

Sift flour into a bowl, make a hole in it, Pour the crushed yeast and pour half the hot milk. Overwhelm a small amount of flour so, in order to create consistency of thick cream (picture of what's going on). Let stand covered for 15 minutes. Whip eggs and sugar, salt, spices and lemon peel on the clear weight. For the risen yeast add remaining milk and the egg. Knead the dough. At the end of kneading add the soft butter and chopped lemon zest. Knead the dough until, until dough is shiny and elastic (I pretty much glued, so slipped a little flour). Kneaded dough aside, covered, for about. 30 minutes (should significantly grow). Then remove from the pan, short to form and divided into 4 equal parts. From each of the vertical form.

26cm diameter cake tin with parchment paper or baking grease smear exactly. Arrange the balls next to each other and set aside for 15 minutes to rise. Before baking, spread with egg rozmąconym.

Bake in oven preheated to 190 ° C for about 30 – 40 minutes. After this time, remove and cool.

Enjoy!

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