Sugarfoot

For the Casually Inclined

Homemade Breads

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I'm thankful to be born of a lineage that enjoys their food, and their booze. Pretty much every holiday for me has a food specific reference. Growing up within this kind of setting you begin to understand really quickly how great these kind of traditions are. I remember always being really proud of them, now I'm mostly just grateful. 

I would have preferred to share my family's 'Easter Bread' recipe with you pre, versus post Easter, but here it is regardless. Enjoy, all my carb loving sisters and brothers.  

Ingredients |

1/4 cup lukewarm water

1 teaspoon plus 1/2 cup of sugar

1 package active dry yeast

1 cup scalded milk

pinch of salt

1/3 cup butter

2 eggs, beaten

3 1/2 cups unsifted flour

Egg Mixture Topping:

1 egg, beaten well with,

1 teaspoon of water

confetti sprinkles

| Directions |

Combine water, 1 teaspoon sugar, and yeast in a small bowl and let stand 5 minutes.

In a large bowl, combine milk, salt, butter, eggs, and remaining 1/2 cup of sugar. Add about half the flour and beat until smooth. Stir in yeast mixture. 

Slowly add the remaining flour to form a stiff dough (add more flour if needed), turn out on a floured board and knead until smooth. Place in a greased bowl, cover and let rise in a warm place until doubles. 

Punch down the dough, return to the floured board and divide into 6 pieces. Roll each piece to form a 1-inch-thick rope and make a U-shape. Twists the lengths, forming a fishtail at the bottom. Brush with beaten egg mixture, sprinkle with confetti and place on greased baking sheet.

Cover and let rise until double in size. Basket at 350 degrees until brown - about 35 minutes. Cool on a rack for about 10 minutes.