Imagine a bread so divine it could transform your ordinary Monday into an extraordinary culinary celebration! This Easter Monday Supper Bread isn't just a recipe—it's a journey through flavor, tradition, and pure comfort that will have your family begging for seconds. With its golden, glossy crust and soft, pillowy interior, this bread promises to be the star of your dining table, bringing warmth and joy to every slice.
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: Traditional
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup warm water
- 1/4 cup olive oil
- 1 egg, beaten
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast and sugar. Allow the mixture to sit for 5-10 minutes until it becomes frothy and bubbling, indicating the yeast is activated.
- In a separate large bowl, sift together the all-purpose flour and salt, creating a light and airy dry ingredient base.
- Create a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Mix gradually with a wooden spoon or spatula until a soft, slightly sticky dough begins to form.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and spring back when gently pressed.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 45-60 minutes or until the dough has doubled in size.
- After rising, punch down the dough to release air bubbles and shape it into a smooth loaf. Transfer to a greased baking sheet or loaf pan.
- Brush the shaped loaf with beaten egg, which will give the bread a golden, glossy finish when baked.
- Preheat the oven to 375°F (190°C) and allow the shaped loaf to rest and rise again for about 20 minutes before baking.
- Bake the bread for 25-30 minutes, or until the top is a rich golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 15-20 minutes before slicing to allow the internal structure to set.
Tips
- Yeast Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading is Key: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread its signature soft and elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Egg Wash Trick: For that stunning golden-brown finish, make sure to brush the egg wash evenly across the entire surface of the bread.
- Cooling is Crucial: Resist the temptation to slice immediately! Letting the bread cool allows the internal structure to set, ensuring perfect texture and easier slicing.
Nutrition Facts
Calories: 179kcal
Carbohydrates: 28g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 16mg
