Lockdown Easter/ Passover/ holidays
Celebrating Easter or Passover in lockdown this year is particularly poignant as we're all missing the big celebrations with the extended family; Skype celebrations will have to do!
Somehow the message of Easter is ringing loud and clear while our world is going through one of the deepest darkest valleys in modern times!
Church doors are closed here in South Africa; a first I think ever, but many pastors are conducting online Easter services. East of our capital city Pretoria the sound of trumpets will be ringing far and wide from Bronberg Mountain top today in celebration of Easter Sunday.
Bread - the villain?
You be the judge.
As bread contains gluten, it’s often made out to be the villain on the kitchen table, but I learned some time back that there are some interesting theories around Gluten intolerance - some claim the real culprit in Celiac disease is Glyphosate which is the active ingredient in the herbicide, Roundup® which is used to spray wheat crops just before harvesting; a common practice by wheat farmers that does not sound all that kosher to me!
The Netflix documentary Cooked on the other hand theorised that many people suffering from Gluten intolerance probably would not suffer any adverse reactions if they were to eat sourdough bread made the old fashioned way such as by a baker named Richard Bourdon in rural Massachusetts. Richard explained the importance of proper fermentation of grains to aid digestion.
Luxury Layered Easter Bread
I made a special spicy and fruity Luxury Layered Easter Bread this year as I suddenly have more time on hand and have been told by the son, yep roles reversed, that I am to avoid going to the stores at all costs!
So there are some benefits attached to lockdown, although I think we'll have to go on a diet afterwards to shed the extra weight with all the cooking and baking! I have been baking my own bread as well and of course when that smell wafts through the house, everyone needs to have a slice of hot bread with thick butter melting into it!
Sadly I could not share this special bread with the rest of the family, but I can share a virtual slice with all of you here on Hive, so tuck in and enjoy:)
This bread was layered with butter & brandy soaked Raisins & Sultanas given an extra kick with Orange peel and Mixed Spice; eaten while still warm it was really yum!
THE RECIPE
Filling
- 100 gram Raisins & Sultanas
- 5ml Mixed Spice
- 1 Orange - Juice & Rind
- 3 Tbsp Brandy - the recipe said brandy, I did not have so used a Fennel Liqueur we bought on a visit to the Overberg in the Western Cape, where two of my Hive friends @papilloncharity and @fionasfavourites live; sadly I did not get to meet them in person as we ran out of time!
Back to the recipe:
Mix all together and let it soak for at least one hour.
- 100 gram Butter at room temperature for layering
Rich Dough
- 1 Egg + 2 Egg Yolks
- 125ml Sugar
- 5 ml Vanilla
- 1 Orange - Juice & Rind
- 50 gram Butter, melted
- 100ml Lukewarm Milk
- 750 ml Stoneground Cake Flour
- 2,5 ml Salt
- 10 gram dried Yeast
Beat eggs, Sugar & vanilla together till light & frothy in mixing bowl
Add remaining wet ingredients.
Add dry ingredients and knead till smooth & shiny dough is formed.
Cover & leave to rise in a warm place. I always use my Wonder Bag
Knock down dough, roll out thinly & fold over into three layers, roll out again into a rectangle really thinly.
Dot with butter, spread filling on top.
Roll up like a Swiss Roll, make a slit lengthwise, but not all the way through.
Place into round baking pan (a Bundt pan would work better, any excuse to make another one) & form into a circle.
Brush with an egg wash & sprinkle with a little sugar cinnamon mix.
Bake at 180°C for approx 30-40 min.
Serve while still warm.
and to everyone else, please stay safe...and sane...during Lockdown,
the sun will shine again on us all!
I hope you enjoyed my Luxury Layered Easter Bread for @qurator's
Hive Top Chef Weekly Cooking Competition - Bread.
I look forward to meeting fellow Qurator chefs here on Hive!
Thank you for stopping by
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