Easter and Christmas are my favorite holidays, because they bring the family together and bring a little bit of kindness in our souls. Even though on Easter we do not receive as many gifts as we do on Christmas, I do not think they make us feel festive and happy and people that grew out of their teenage years will perfectly understand this.
I spent my childhood in the Republic of Moldova and there are many traditions and many people who keep them. In addition to the ritual of taking light, people came to church with Easter bread, cheese bread, eggs, cheese and other foods in order for them to be sprinkled with sanctified water. Even if you were not a religious person and you were going to the church only once a year, on Easter, you went home more peaceful, happier and brighter. I still remember and I hope that I will never forget the harmony and quietness of the people, the care with which they were taking the food out of the basket and the detachment they had at that moment.
I don’t know if everyone’s experience was the same, or if everything seemed more because I was a kid, but I feel lucky to have such memories with me. Because everyone had Easter and cheese cakes in their baskets, I decided that these two recipes have to be on my blog. This year I will offer you the recipe for the Easter bread and next year I promise you will have the recipe for the cheese bread. 😀
I honestly did not know if this recipe will ever come to you, because it is the third attempt to make this bread, two of which were terribly unsuccessful. Why? Because my dough refused to grow.
First two times I used instant dry yeast and I though that it may be its fault and I abandoned the idea of making this dessert. Because Easter was coming and I wanted this bread, I bough the fresh yeast that I know I could trust. Imagine my surprise when, after several hours of leavening at 35 degrees Celsius, my dough had only grown a few centimetres.
Naturally, I started searching the answer on Google to see if other people had such a problem, and I’ve come to the conclusion that erythritol may be to blame. Some people claim that polyols can inhibit yeast’s activity, and because I do not have a better theory and I tend to believe them.
Because I did not want to throw away the dough, I added 10g of baking powder before I putting the cake in the oven, and that saved the situation. The important thing is that I got a soft and delicious bread and the yeast did everything it could. I do not think the baking powder alone would do the same thing, but I think it was very helpful in the end.
One slice will have 383kcal, 21.1g of fat, 40.7g of carbs and 11g of protein!