The Saturday Scoop 17! where we talk about home decor, D.I.Y. recipe’s, books, and a little of this and that!
Welcome Back!!!!
Let me first share with you about the wonderful smell currently going through my home! Gluten Free Easter Egg Bread oh my goodness, the aromas are so beautiful!!!
Busy Few Weeks!
So, it has been a busy few weeks, with two birthdays! My son Anthony’s birthday was on the 5th! When my kids were little we did both birthdays on the same day, but each had their own theme. This meant cake, decorations, and food choice. We split the basement one half was for my daughter and the other for my son. This was much easier on the family… And then it became birthday week because they had the class room birthday, and then the friend party, Whew! I really do miss those days!
Do or did your kids celebrate a birthday week as well?
Just in case you missed it my daughters 30th birthday party
On Wednesday on the blog I post all about my daughter’s 30th birthday party! If you missed it you can catch it here https://houseofmar.com/how-to-host-a-birthday-party-at-home/
Easter and Easter Brunch!
Easter is tomorrow! Gosh that came quick! Last week in the unofficial The Saturday Scoop 17 I posted about the Easter brunch I’m having with my family. It will be a gluten free brunch. My family really likes the gluten free foods I cook. In the post I talk about setting up a brunch and what I do to make a stressless day! In case you missed it you can catch it here https://houseofmar.com/gluten-free-easter-brunch/
Gluten Free Easter Cookies!
I baked one of my favorite gluten free Easter cookies yesterday. It’s the S shape Italian cookie.
This cookie is a staple in many of Italian homes. The cookie is very similar to a biscotti or shortbread cookie. It’s actually called Esse Biscotti cookie or a Sorrento cookie.
My mother-in-law Nona Rosa as my kids call her, makes the best Italian cookies… And of course, I have gotten some of her recipes… but you know she doesn’t measure! It’s a little bit of this, or that, and oh Ya I do add this Lol… So, through the years I have adapted some of her recipes. Of course, I’ve had to change the recipe to a gluten free recipe as well.
So, the gluten free S shape cookies I made yesterday I use a few different ingredients in my cookie. Anise is a very popular ingredient in Italian cookies. It’s okay, but I used lemon in my cookies. I like it better for this cookie! I’m sharing the recipe at the end of the post in case you would like to try them!
Gluten Free Easter Egg Bread!!!
As I mentioned I have Gluten Free Easter Egg Bread baking in the oven this morning!!! The smell is heavenly!! I made my Gluten Free Easter Egg Bread a little different!
I’ve added orange and vanilla to the ingredients!
The hint of orange and the sweet taste of vanilla is a wonderful combination! The bread has a little sweet and tangy taste!
It does take some time to make the bread… but so well worth it!!! I can’t wait until tomorrow morning to have a nice piece of my Gluten Free Easter Egg bread with creamy butter and a cup of tea!!! If you’re interested, I have included the recipe at the bottom of the post and here are a few pictures of me making the bread!
Flour, yeast, sugar, milk and butter mixture
Mixing all the ingredients
Braded bread with hard boiled eggs
Tada!!! Finished Gluten Free Easter Egg Bread!!!
What I found for us!
I wanted to share with you what I found, the cutest readers! I’ve been looking for a few different patterned reading glasses and these are so cute! https://www.peepers.com/products/standing-ovation-blue-light?variant=31364132896847&?currency=USD&utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping&gclid=Cj0KCQjwl7qSBhD-ARIsACvV1X3WLJyCAy6c9CPFuU2i7rizaq2QCnoklTKXoBUF_ClHZgtFehPHA2MaAkf7EALw_wcB&sscid=41k6_8syxd
Thank you for stopping back by The Saturday Scoop 17!!! I wish you the best Easter and the happiest week!!! Please let me know if you try the recipes and what you thought of them!!!
The significance of Easter Egg Bread!
When it is baked in the shape of a wreath it is to symbolize the crown of thorns worn by Jesus, when the dough is braided with three pieces it represents the Holy Trinity. Adding an egg to the bread represents rebirth, Christ rising from the dead.
Easter printable recipes!
The Best Gluten Free Italian Anisette or S Shape Cookies
Equipment
- Kitchen aide mixer any mixer will do
- Measuring cups
- Measuring spoons
- Large spoon
- Cookie or Melon Scooper
- 1 Small bowl
- 1 Small spoon
- 1 Grator for the lemon
Ingredients
- 3/4 Cup Crisco Butter Baking Stick
- 1/2 Cup White Sugar use white sugar for this recipe
- 3 Large Eggs at room temperature
- 1 tsp Gluten Free Vanilla Extract
- 1 1/2 tsp Fresh Lemon Juice from a Lemon or you could use lemon extract
- 1 grated peel of 1 lemon
- 3 Cups Gluten Free Flour King Arthur 1 to 1 measure flour is what I use
- 1 1/2 tsp Gluten Free Baking Powder
Icing
- 2 tbsp of Milk I used lactose free skim milk
- 2 Cups Gluten Free Confectioners Sugar
- 1 -1 1/2 tsp Lemon Juice I like to taste the lemon I used a little more
- 1/2 tsp Lemon
Instructions
- Preheat the oven to 350 degrees
- Beat crisco butter and sugar for dough together in a bowl with an electric mixer until creamy. The crisco may not cream as well as butter. Add eggs, vanilla extract, and lemon juice or lemon extract and blend. Combine gluten free flour and gluten free baking powder in a separate bowl; stir mix into crisco butter mixture until blended
- Use a cooking scooper or melon ball scooper, make a ball of dough and roll between your hands to form a rope. Connect the ends and twist into a figure 8 shape. Place on an un-greased baking sheet. Repeat with remaining dough.
- Bake in a preheated oven until the edges are golden light brown, about 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Icing
- Mix milk into confectioners' sugar for icing, stirring slowly. Add the lemon juice or lemon extract and vanilla extract, sitr.Dip cooled cookies into the icing face-down and lay on wax paper or a wire rack.You of course could use regular wheat flour in this recipe by replacing to wheat flourAlso you could use Anise Extract in stead of the lemon juice or lemon extract but you'll cut down the amount to 1/2 teaspoon of anise in the icing mix, and 1 teaspoon in the dough ingredients
Notes
Gluten Free Braided Easter Egg Bread
Equipment
- Mixer I'm using a Kitchen Aide
- 1 Mixer attachment/ bread hook
- Measuring cups
- Measuring spoons
- 1 Bowl
- 1 Small bowl
- 1 Whisk
- Grater
- 1 Baking sheet or cookie sheet
Ingredients
- 2 Packages of Gluten Free Dry Active Yeast
- 1/2 Cup Sugar
- 1 Orange grated
- 1 tbsp Gluten Free Vanilla
- 1 tsp Salt
- 6 1/2 Cups Gluten Free Flour The gluten free flour you use must be able to accept yeast. Read the gluten free packaging. I used Arrow Root Gluten Free All baking flour
- 1 1/2 Cup Milk I used 2 percent milk
- 6 tbsp unsalted butter cut
- 4 Large eggs, keep one egg aside for the egg wash
- 3 Hard boil egg/ you could dye the eggs
Egg wash, 1 egg with 1 tsp water, mix
Instructions
- Heat oven to 375, my oven cooked on 350 convection baking
- In your mixing bowl, combine yeast, sugar, salt and 2 cups flour using the hook attachment.
- Heat milk (1-2 minutes in the microwave) and then place cut butter pieces into hot milk and let melt
- Once the mixture is lukewarm, pour milk & butter mixture into the flour mixture. Mix for 3 minutes
- Add in 3 eggs and grated orange peel,1 tablespoon of gluten free vanilla mix on medium for an additional 3 minutes
- Pour in the rest of the gluten free flour and mix for 3 more minutes at a medium speed. Dough will be somewhat sticky. Gluten free dough will be a little more stiff, it's okay you'll work with it.
- Next turn onto a very lightly floured surface and knead for 4-5 minutes, until the dough is soft and elastic. Place dough in greased bowl, turn in the bowl to grease the dough, cover and allow to rise somewhere warm for 45 minutes to 2 hours. Depending on the temperature of your home.
- Push down on the dough and turn out. Cut dough into three equal pieces and roll each piece into a rope evenly
- On a greased baking sheet, braid dough ropes and then pull ends together to form a wreath by braiding each rope together.
- Place hard boiled eggs into the braided wreath. You can use colored eggs, Coat each eggs with oil and the bread with an egg wash.
- Bake for 25 min at 375 or 350 convection baking. Allow to cool on the baking sheet! When cool cut and enjoy!
Notes
- Push down on the dough and turn out. Cut dough into three equal pieces and roll each piece into a rope, evenly.
- On a greased baking sheet, braid dough ropes and then pull ends together to form a wreath by braiding each rope together.
- Place hard boiled eggs into the braided wreath. You can use colored eggs, Brush a coat of oil on each egg, and the bread with an egg wash.
- Bake for 25 min at 375 degrees. Allow to cool on the baking sheet!
- When cool cut and enjoy!
Gluten Free Easter Brunch!
Renae
I love the symbolism of the Easter Egg bread. Happy Easter, my friend.