Cooking Recipes Articel

When immigrants from the four corners of Europe came to America
they brought a variety of traditional Easter bread recipes. Now chocolate Easter bunnies
yellow marshmallow chicks and jelly beans signify the holiday but at one time families served Easter breads
which are rich in symbolism and history.

Father Dominic Garramone
a Catholic priest
cookbook author and host of the TV show "Breaking Bread with Father Dominic
would like to ensure that Easter bread traditions are not forgotten.
Bread for Easter is one way of bringing some tradition and meaning back to the holiday
he says. Here are two of his tried-and-true brunch recipes:

French Toast

Custard Casseroles

For each casserole, you will need:

1 egg

2 Tbs. whole or reduced-fat milk

2 thick or 3 medium slices of day-old bread (store- bought bread works well)

2 Tbs. chopped pecans

1/3 cup maple-flavored syrup

1 Tbs. butter

1 small ovenproof bowl, about 5
across and 2" deep (a small soup bowl with a handle works well.)

Preheat oven to 350ฐ F. Lightly coat the interior of the ovenproof bowl with cooking spray or butter. Trim bread slices to a shape and size that will fit the bowl. In another larger bowl
whisk egg and milk
then place bread slices in egg mixture until liquid is absorbed. Combine nuts and syrup in the bottom of the ovenproof bowl
and dot the surface with the butter.

Place the soaked bread slices on top-they should not reach past the lip of the bowl. Place bowl on a baking sheet to prevent drips
and place in the preheated oven. Bake for 30 to 35 minutes
until top is lightly browned and center is firm. Remove from oven and allow to set for about 10 minutes. Invert bowl onto a plate
remove bowl and serve.

Ham and Cheese Braid

1 pkg. active dry yeast

11/4 cups warm milk (100ฐ to 110ฐ F)

1 Tbs. sugar

1 Tbs. vegetable oil

11/2 tsp. salt

1 egg

3 to 31/2 cups all-purpose flour

11/2 cups ham
coarsely chopped

11/2 cups shredded sharp cheddar cheese

1/2 cup walnuts
chopped (optional)

1 egg white
beaten with 1 Tbs. water

Put warm milk into a medium-size bowl. Add yeast
stir to dissolve. Add sugar
egg
salt and oil. Add 3 cups of flour and beat well. Work in enough of remaining flour to form a soft dough. Knead for 6 to 8 minutes. Rinse and dry the bowl
then oil the surface of the dough and place in the bowl. Cover with a clean
dry dish towel
and let rise in a warm place free from drafts for about one hour
or until doubled in volume.

Mix ham
cheese
and nuts (if desired) in medium-size bowl. Roll out dough 10" x 18". Spread filling lengthwise in the center third of the dough; press filling together slightly. Using a sharp knife
cut each outer third of the dough (the part not covered by filling) into 5 to 7 diagonal strips
cutting from the edge of the dough to about 1" from the edge of the filling. Brush the strips lightly with water. Fold the dough strips over the filling
alternating left and right
being careful not to stretch the dough. Tuck in the ends of the last strips to seal. Carefully transfer loaf to a lightly greased nonstick 9" x 13" cake pan. Cover and let rise in a warm
draft-free place for 30 minutes
or until doubled in size. Brush the surface of the dough with the egg white wash. Bake at 400ฐ in a preheated oven for 30 minutes
or until the top is golden brown and the temperature of the filling is about 160ฐ.