Bremen's Easter bread can be prepared in an elongated mold or as a bar. The recipe mentions the two possibilities. Grease a butter or margarine pan 30 cm long and a baking tray.
Sift the flour in a bowl and make a hole in the Center. Crumble the hard cam into it and knead it along with sugar and milk. Leave to ferment the dough covered 20 minutes in a warm place.
Melt the butter and beat it with the vanilla, salt and cardamom until a frothy dough is obtained. Knead the butter mixture with the previous dough and the rest of the flour until you get a loose sourdough. Add almonds, the candied lemon rind, the juice and lemon rind and raisins and let the dough be fermented by other 40 minutes.
Divide the dough into two equal parts. Insert a part into the greased mold, smoothing it and letting others ferment 15 minutes. Heat oven to 220 degrees. Cook 65-70 minutes in the bottom of the oven.
Before removing from the oven, do the stick test. Pour the bread over a rack and leave to cool. Form an elongated bar with the second part of the dough, place on the greased baking sheet and let it ferment 15 minutes.
Cook 65-70 the average height of the oven minutes. Leave to cool.
With the dough you can also make Easter buns. Divide the sourdough into pieces of 40-50 g and form balls with them. Place on the oven tray, squeeze them a little so they spread out and let them ferment covered 15 minutes. Paint twice with yolk before cooking, give the second layer when the first layer has dried.
Sprinkle coarse sugar on top and cook the buns 25-30 minutes to 220 degrees.
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