Bread, Easter - Portuguese, with Eggs (Isabel de Dargas - Festive Breads of Easter, 1980, pp.34-35)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 221.7
- Total Fat: 5.3 g
- Cholesterol: 68.3 mg
- Sodium: 60.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 1.1 g
- Protein: 5.3 g
View full nutritional breakdown of Bread, Easter - Portuguese, with Eggs (Isabel de Dargas - Festive Breads of Easter, 1980, pp.34-35) calories by ingredient
Introduction
4/2020 I have changed title somewhat for filing purposes - originally : Isabel de Dargas' Folar da Pascoa - Portuguese Easter Bread With Eggs". I have seen other PEB's on Internet that look intriguing.The sugar is not killer sweet and I think we could later play with substituting some of the sugar for Stevia or egg substitute for eggs.
This is a very simple yet rich bread - very nice! It got bigger than I imagined. Cooked in springform pan in our smaller oven. Next time, I think I will cook it in larger oven and possibly cover the crust halfway thru if it looks as brown as we like (it didn't burn, but maybe a little overdone). Also,I need to grease pan with margarine or butter. The bread stuck on the bottom in one place and a small hole tore out - possibly parchment? I would like to read other internet recipes for this - possibly find a video. My attaching of the egg with dough needs more help - I think it was inconsistently wide enough and one piece sprang out above the bottom of the bread during the 2nd rise. Yet, the egg held in place!
So far,all the recipes from this book are good!
One more thing - wine or coffee is suggested to have with this. We got regular grape juice (since we don't drink) chilled - and it was wonderful) Imagine coffee will be just as good.
Can also be called pashkwa. Traditionally baked on Holy Saturday. "There is an old tradition [in the Azores Islands - Portuguese] that an angel appeared to Our Lady, telling her that Christ would arise on Easter. To show her happiness and joy, she baked bread to share with her friends. And to make it more special, she put an egg, a symbol of the resurrection on the top. Everybody keeps this tradition."
"Decorated with eggs and crosses, this golden sweet bread from the Azores is served with coffee or sweet wine for dessert on Easter Sunday."
4/2020 I have changed title somewhat for filing purposes - originally : Isabel de Dargas' Folar da Pascoa - Portuguese Easter Bread With Eggs". I have seen other PEB's on Internet that look intriguing.
The sugar is not killer sweet and I think we could later play with substituting some of the sugar for Stevia or egg substitute for eggs.
This is a very simple yet rich bread - very nice! It got bigger than I imagined. Cooked in springform pan in our smaller oven. Next time, I think I will cook it in larger oven and possibly cover the crust halfway thru if it looks as brown as we like (it didn't burn, but maybe a little overdone). Also,I need to grease pan with margarine or butter. The bread stuck on the bottom in one place and a small hole tore out - possibly parchment? I would like to read other internet recipes for this - possibly find a video. My attaching of the egg with dough needs more help - I think it was inconsistently wide enough and one piece sprang out above the bottom of the bread during the 2nd rise. Yet, the egg held in place!
So far,all the recipes from this book are good!
One more thing - wine or coffee is suggested to have with this. We got regular grape juice (since we don't drink) chilled - and it was wonderful) Imagine coffee will be just as good.
Can also be called pashkwa. Traditionally baked on Holy Saturday. "There is an old tradition [in the Azores Islands - Portuguese] that an angel appeared to Our Lady, telling her that Christ would arise on Easter. To show her happiness and joy, she baked bread to share with her friends. And to make it more special, she put an egg, a symbol of the resurrection on the top. Everybody keeps this tradition."
"Decorated with eggs and crosses, this golden sweet bread from the Azores is served with coffee or sweet wine for dessert on Easter Sunday."
Number of Servings: 16
Ingredients
-
1 pkg/2.25 tsp Yeast Active, Dry
1/2 cup lukewarm water
1/3 cup Unbleached All-Purpose Flour
1 tsp Stevia granular
3 eggs
1 cup Sugar, white granulated
1 tsp nutmeg, ground
1/2 tsp Morton Lite Salt
4 tsp Lemon Peel, grated
2/3 stick butter, unsalted - melted
1/4 cup Milk, homogenized, whole - lukewarm
3 1/2 - 4 cups unbleached flour
Egg Glaze
1 egg, beaten
1 Tbsp water
1 hardboiled egg
1 - 6 hard-cooked eggs
Tips
Original:
1 pkg. active dry yeast
1/2 cup lukewarm water
1 tsp, sugar
1/3 cup flour
3 eggs
1 cup sugar
1 tsp. nutmeg
1/2 tsp. salt
4 tsp. grated lemon peel
2/3 stick melted sweet butter
1/4 cup lukewarm milk
3 1/2 - 4 cups flour
Egg Glaze
1 - 6 hard-cooked eggs
Directions
Dissolve yeast, water, sugar and flour in a bowl and mix well. Let stand until frothy.
Have eggs at room temperature or warm them in very warm water. Beat eggs until thick and lemon-colored. Gradually add sugar and beat well. Add nutmeg, lemon, salt (omit if using salted butter), and yeast mixture. Gradually add 2 cups flour, and beat 5 minutes with electric mixer. Gradually add remaining flour, alternating with melted butter and milk to make a soft dough. Turn out onto well-floured board and knead until smooth and elastic (8 - 10 minutes). Add only enough flour to prevent dough from sticking. Place in greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk (2 1/2 - 3 hours). Punch down and knead gently on floured board. Dough makes 1 large loaf or 6 individual loaves.
For large loaf, grease 9 " cake pan , spring form pan, or oven-proof skillet. Reserve a small piece of dough for decorative cross. Place dough in pan and pat down. Lay plain, hard-cooked egg in center (do not press in). Roll pencil-thin strip of dough and place in circle around egg to secure.
For decorative cross, roll two pencil-thin strips of dough 9 "long. Lay strips in a cross (X) over top of loaf, criss-crossing over top of egg. Tuck ends under loaf. For variation, lay 4 eggs between arms of cross. Roll pencil-thin strips of dough 6 inches long to form crosses (X) over each egg to secure. Press ends of strips into loaf beside each egg.
Cover and let rise in warn place until almost doubled in size (2 - 2 1/2 hours). Do not rush. Brush with 1 egg beaten with 1 Tbsp. water. Bake at 325 degrees 1 hour or until hollow-sounding when tapped. Cool on wire rack. Serve with sweet butter.
For small individual breads, divide dough into7 equal parts, reserving 1 part for decoration. Form 6 round buns of equal size and place on greased baking sheet, 3 - 4 inches apart. Flatten slightly.
Gently lay plain, hard-cooked eggs in center of each bun (do not press in). With remaining dough, roll 12 pencil-thin strips, 6 inches long. From a cross (X) over each egg. Gently tuck ends of strips under loaf. Cover and let rise until doubled in size (2 - 2 1/2 hours). Don't rush. Brush with 1 egg beaten with Tbsp of water. Bake at 325 degrees 30 - 35 minutes or until hollow-sounding when tapped.
The entire process may take up to 7 hours, but the reward will be worth the wait.
Freezes well.
Serving Size: 1 loaf - 16 slices
Have eggs at room temperature or warm them in very warm water. Beat eggs until thick and lemon-colored. Gradually add sugar and beat well. Add nutmeg, lemon, salt (omit if using salted butter), and yeast mixture. Gradually add 2 cups flour, and beat 5 minutes with electric mixer. Gradually add remaining flour, alternating with melted butter and milk to make a soft dough. Turn out onto well-floured board and knead until smooth and elastic (8 - 10 minutes). Add only enough flour to prevent dough from sticking. Place in greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk (2 1/2 - 3 hours). Punch down and knead gently on floured board. Dough makes 1 large loaf or 6 individual loaves.
For large loaf, grease 9 " cake pan , spring form pan, or oven-proof skillet. Reserve a small piece of dough for decorative cross. Place dough in pan and pat down. Lay plain, hard-cooked egg in center (do not press in). Roll pencil-thin strip of dough and place in circle around egg to secure.
For decorative cross, roll two pencil-thin strips of dough 9 "long. Lay strips in a cross (X) over top of loaf, criss-crossing over top of egg. Tuck ends under loaf. For variation, lay 4 eggs between arms of cross. Roll pencil-thin strips of dough 6 inches long to form crosses (X) over each egg to secure. Press ends of strips into loaf beside each egg.
Cover and let rise in warn place until almost doubled in size (2 - 2 1/2 hours). Do not rush. Brush with 1 egg beaten with 1 Tbsp. water. Bake at 325 degrees 1 hour or until hollow-sounding when tapped. Cool on wire rack. Serve with sweet butter.
For small individual breads, divide dough into7 equal parts, reserving 1 part for decoration. Form 6 round buns of equal size and place on greased baking sheet, 3 - 4 inches apart. Flatten slightly.
Gently lay plain, hard-cooked eggs in center of each bun (do not press in). With remaining dough, roll 12 pencil-thin strips, 6 inches long. From a cross (X) over each egg. Gently tuck ends of strips under loaf. Cover and let rise until doubled in size (2 - 2 1/2 hours). Don't rush. Brush with 1 egg beaten with Tbsp of water. Bake at 325 degrees 30 - 35 minutes or until hollow-sounding when tapped.
The entire process may take up to 7 hours, but the reward will be worth the wait.
Freezes well.
Serving Size: 1 loaf - 16 slices