The Breads of Easter recipe
A delectable part of springtime and Easter is fragrant, sweet, yeast
bread.
The breads of Easter are a special part of our heritage. Their fragrance filled
country kitchens for generations, promising an end to austere Lenten fasting.
The hot cross bun is perhaps the most popular Easter
recipe.
It probably originated in pre-Christian England, where the bun was baked in
honor of the Anglo-Saxon goddess, Easter, on her spring name day. Then, with
the rise of Christianity, the custom of serving the fragrant, spicy buns
transferred from these pagan beginnings to Easter. Easter breads traditionally
are baked in various shapes. Some of the sweet yeast breads or cakes,
spicy-rich and laden with fruit, come to us at Easter baked in a circle to
symbolize
eternity. Some are braided, whereas others are buns. The Russian kulich is
baked in a tall cylindrical
loaf
form, and the Greek-inspired anise loaf displays a whole egg. Borrow some of
these breads from other lands for traditional Easter feasting or just delicious
springtime eating, for the breads of Easter, flavorful and tasty fresh, are
welcome whenever you bake. Such as the simple pleasures of life.
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