Easter is just around the corner, and what better way to celebrate than with a delicious homemade bread? This year, try making a fun and festive challah bread with Easter eggs baked right in! Not only is it a beautiful addition to your Easter table, but it’s also a fun and creative way to get the kids involved in the kitchen.
Recipe #1: Traditional Challah Bread with Easter Eggs
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 2 large eggs, plus 1 for egg wash
- 1/4 cup honey
- 6 hard-boiled eggs, dyed for Easter
Instructions:
- In a large mixing bowl, combine flour, sugar, salt, and yeast.
- In a separate bowl, mix together warm water, vegetable oil, 2 eggs, and honey.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about an hour, until doubled in size.
- Punch down the dough and divide into 3 equal parts.
- Roll each part into a long rope and braid them together, tucking in the hard-boiled eggs as you go.
- Place the braided bread on a greased baking sheet, cover, and let rise for another 30 minutes.
- Preheat your oven to 375°F.
- Beat the remaining egg and brush it over the top of the bread.
- Bake for 30-35 minutes, until golden brown and baked through.
Nutritional Information:
Serving Size: 1 slice
Calories: 250
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 70mg
Sodium: 250mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 8g
Protein: 7g
Cooking Time:
Prep Time: 2 hours
Cook Time: 35 minutes
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Basting brush
Serving Suggestions:
This challah bread is perfect for Easter brunch or dinner. Serve it warm with butter or jam, or use it to make French toast or bread pudding.
Variations:
You can customize this recipe by adding different flavors to the dough, such as cinnamon or orange zest. You can also use different colors of dyed eggs or even chocolate eggs for a fun twist.
Substitutions:
If you don’t have honey, you can use maple syrup or agave nectar instead. You can also substitute olive oil or melted butter for the vegetable oil.
Storage:
Store leftover bread in an airtight container or plastic bag at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.
Tips:
- Make sure your yeast is fresh and active to ensure your bread rises properly.
- Don’t over-knead the dough, or it will become tough and chewy.
- Let the bread rise in a warm, draft-free place for best results.
Frequently Asked Questions:
- Can I use raw eggs instead of hard-boiled eggs?
- Can I make this bread without eggs?
- Can I make this bread ahead of time?
You can, but they may not cook through in the baking process. Make sure the eggs are small and placed close together to ensure they cook properly.
Yes, you can omit the eggs from the recipe. The bread will be slightly less rich, but still delicious.
Yes, you can make the dough ahead of time and refrigerate it overnight. Let it come to room temperature before braiding and baking.
Recipe #2: Chocolate Chip Challah Bread with Easter Eggs
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water
- 1/2 cup vegetable oil
- 2 large eggs, plus 1 for egg wash
- 1/4 cup honey
- 1 cup chocolate chips
- 6 hard-boiled eggs, dyed for Easter
Instructions:
- In a large mixing bowl, combine flour, sugar, salt, and yeast.
- In a separate bowl, mix together warm water, vegetable oil, 2 eggs, and honey.
- Add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about an hour, until doubled in size.
- Punch down the dough and sprinkle with chocolate chips. Knead the dough to distribute the chips throughout.
- Divide the dough into 3 equal parts and braid them together, tucking in the hard-boiled eggs as you go.
- Place the braided bread on a greased baking sheet, cover, and let rise for another 30 minutes.
- Preheat your oven to 375°F.
- Beat the remaining egg and brush it over the top of the bread.
- Bake for 30-35 minutes, until golden brown and baked through.
Nutritional Information:
Serving Size: 1 slice
Calories: 300
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 250mg
Total Carbohydrates: 39g
Dietary Fiber: 2g
Sugars: 12g
Protein: 7g
Cooking Time:
Prep Time: 2 hours
Cook Time: 35 minutes
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Basting brush
Serving Suggestions:
This chocolate chip challah bread is perfect for Easter brunch or dessert. Serve it warm with a scoop of vanilla ice cream or whipped cream on top.
Variations:
You can use different types of chocolate chips or add nuts or dried fruit to the dough for a different flavor profile.
Substitutions:
If you don’t have honey, you can use maple syrup or agave nectar instead. You can also substitute olive oil or melted butter for the vegetable oil.
Storage:
Store leftover bread in an airtight container or plastic bag at room temperature for up to 3 days. You can also freeze the bread for up to 3 months.
Tips:
- Make sure your yeast is fresh and active to ensure your bread rises properly.
- Don’t over-knead the dough, or it will become tough and chewy.
- Let the bread rise in a warm, draft-free place for best results.
Frequently Asked Questions:
- Can I use a different type of chocolate?
Yes, you can use