I’m definitely going to try to bake this! This bread does taste less sweet compared to a Pinzen; it also has much more "bread" feel to it, you can butter it without fearing to end up with the butter on the plate, I hope I describe this right.

Once thedough is kneaded down divide in 3 parts and generously slash an X on top. Content posted by community members is their own. She compared it to a brioche, but less sweet. These are super easy to make and add a charming element to your Easter table decoration. "Unless the money ran out buying seed or the calf wasn't born yet! Especially traditional in higher regions where wheat is hard to grow and rye dominates the table. It is that time of the year again, where I can't wait for the taste of sweet bread with smoked meats, hardboiled eggs andfreshly grated horseraddish. Wait until the bread is goldenbrown and makes a hollow sound when tapped. Often individual sized like a large roll. It’s gluten-free but tastes like the real deal.We like to devour them when still slightly warm. I think there must be a lot of versions out there, just like with Carinthian Cheesenoodles ( there are dozens of family kept secret recipes ). Is that W700 Griffig?Yes Griffig is W700, if you get a chance try this particular brand in the picture, I am very pleased with it.This is not a Pinzen, in fact im glad it isn't. It’s the time when we all sit together, eat, share stories, laugh and drink several cups of coffee before we head into the kitchen once again to do some more serious cooking.For this year’s Easter Feaster I decided to make cute little bunny ears from rose gold wire. I have yet to find an acceptable option.Hi and thank you for sharing this recipe with all of us. Thank you!It’s rather difficult in Austria as well to find delicious gluten-free bread. Said it was an "easy" recipe and used white wheat. This fun family tradition, which includes typical Austrian yeasted Easter bread, has become one of my favourites. Please share below!Hope you all have an EGGcellent, utterly mEGGnificent Easter feast!I was JUST at the supermarket looking for gluten free bread and found none! The struggle of living on a tiny island! Then heat the milk, sour cream and butter to handwarmth (“food” and “warmth”). Submitted to In what region of Austria do you reside? A place for all things charming, dainty, beautiful and delicious.I don’t know about you but my family likes to feast on a sweet and delectable breakfast to begin our Easter Weekend celebrations. Here is my dough not even after 40 min, it tripled:Knead the dough down to original size, a technique I almost never see in American recipes but very common here, is to doexactly that, a double rise. Maybe it is needed due to the ammount of milk,butter,lard.

This version only has a tablespoon of lard and quite some butter in it. I would definitly use a stone if i I had one there...There is no need to prepare the oven for hearth baking whatsoever even for phase 2:I had to wait maybe 10 minutes till this happened at only 180 .

Wheat only bread was something special for the holiday. Your recipe looks like you have a bit too much yeast, shows in the outside crust texture.

This although is very different , it is a straightforward bread, you do not need a lot of time for it, and since it is soenriched it does not benefit from long fermentation periods. Oddly everyone seems to fancy the contrast ofmeat/radish/horseradish on a very sweet bread, but only for the holidays. I agree with you on the second bulk rise, and it is what I basically did, just very accelerated at 80 Celsius. Guess I did not build up enough surface tension.Once doubled in the oven slide out the rack and cover the breads with a 50% egg yolk 50% milk mixture, crank upthe oven to 370 degrees Fahrenheit /  180 degrees Celsiusand slide the bread right back in, no need to wait till it reaches that temperature. The Fresh Loaf is not responsible for community member content. Here bread flours are marked W700 this one is marked thesame way but milled a bit rougher than all the rest and binds very well. Since time is no issue we can help the process along with our oven at 180F( 80celsius). It is a tradition,what can I say. I guess that’s why I make my own. for me this is the fun part about this bread.When i first read the instructions I was concerned about too much yeast taste in the bread, but that never happened so far. Cover the bowl with plastic wrap and let the dough rise atleast to double( better triple ) in size within an hour at room temperature, the dough milk still and smell sweet/lemon like, an awesome smell :). It is very traditional to eat this kind of bread for the Easter holidays, some even put raisins in it and there is a much softer almost no crumb version out there. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Yep, I just might give it a try. Does your bread have a name?Knead the dough down to original size, a technique I almost never see in American recipes...Not seeing it written could be a reading thing. If you pay attention to these 3 requirements, then every yeast dough will succeed. First brushed with egg wash and then cut so it opens up with lighter crust in the scores. Would you mind sharing the recipes with me? But now to the Easter bread recipe. Firstly mix the flour, the yeast, the sugar and vanilla sugar (” food”). Kind regards, GeorgI am not familiar with this kind of Osterbrot though. I recommend flour just like that.To get started warm up the milk just a tad over handwarm, take a small bowl and dissolve first the sugar thenI followed a little discussion some time ago on sugar/yeast yes no.... All you need to do is take 2 bowls add yeast into it once with sugar, once without and observe. 'Knodel' (you pronounce the "k") means 'dumpling' in German. Hope you read it and let me know your thoughts too ;)I’d love to try Tsourekki and Fiaounes. Described with four (cross) but more traditional three scissor cuts (trinity) on top. It remains one of my fondest childhood taste memories. I understand the idea of slower fermentation, I bake a lot of sourdough and also tried working with pate fermente with live yeast. Not a heavy bread and many times a hard boiled egg is placed in the middle. This doesn’t make it a healthy option, though, as the filling and crust make up for this oversight! I'm sure the yeast could be cut in half for a equally good rise.

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