Easter Bread Recipe
Refined flour (maida) 1½ cups +
Fresh yeast 1 tablespoon
Castor sugar (caster sugar) 2 teaspoons
Salt 1/2 teaspoon
Butter 5 tablespoons
Mozzarella cheese grated 1/2 cup
Mixed fresh herbs 1 1/2 teaspoons
Garlic chopped 1 tablespoon
Milk for brushi
Take yeast in a bowl. Add 1 teaspoon sugar and 2 tablespoons warm water, mix and set aside to activate.
Sieve together flour and salt in another bowl. Add remaining sugar and mix well. Make a well in the center, add activated yeast and mix well. Add some water and knead into a dough.
Add 2 tablespoons butter and knead into a soft dough. Cover with damp muslin cloth and set aside to prove for 10-15 minutes.
Preheat oven to 180° C.
Dust the worktop with some flour, transfer the dough and knock back to release excess air.
Divide the dough into 4 equal portions and roll them into an oblong shape sheet. Spread some cheese on one side of each sheet and roll it into a log.
Place the sheet on the baking tray, stretch the log, turn into a U-shape and place the ends of log alternatively on each other to make a braid. Roll the braid inside to make a circle. Cover with damp muslin cloth and set aside to prove for 5-7 minutes.
Take remaining butter in another bowl. Add mixed herbs and garlic and mix well.
Brush the proven dough with some milk and butter-garlic mixture. Place the baking tray in preheated oven and bake for 10-15 minutes.