Finally the time has come for us Orthodox to celebrate Easter! Accompany the delicacies of the festive table with an original homemade lamb-shaped bread that will impress all your guests. The tradition originates from Germany. Enjoy Easter and Spring!
Savoury Easter Lamb Bread Cake
Ingredients
Dough
Instructions
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Using a busting brush, grease the baking mould. Stuff the lamb hooves, tail and ears with black sesame seeds. Spread sesame and black sesame seeds all over the surface of the form. Put a raisin on the eye.
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Saute in a little oil the diced bacon, onion and bell peppers until they are just crisp. Add a pinch of salt and set aside to cool.
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Place all other ingedients, apart from cheese, into a large bowl. Knead for about 5 minutes until dough is elastic and smooth.
Mix flours and add them in increments until dough is no longer sticky. -
Cover dough with a damp teatowel and let it rise in a warm place.
Tip : Put the dough in your turned-off oven, turning the oven's light on. -
Add bacon, vegetables and cheese into the dough and mix well. Fill the baking mould with the dough and leave to rise until dough has reached the rim.
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Bake in a preheated oven (at 180° fan) for 50 to 60 minutes or until a skewer inserted in the centre comes out clean. Remove from oven.
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Allow the cake to cool slightly and then take it out of the mould. Serve warm or cold cutting in slices.
Notes
- The recipe was found into a Dr Oetker Easter Lamb Baking Mould.
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- Although the lamb-shaped form makes the difference, you can use any baking tin with approx. 1000 ml capacity and 6cm depth. The taste will be just as wonderful.
- Pastry Flour or Flour Type 405 is made from soft wheat and has a gluten content of 8-10%. It is soft and ivory in color. Because of its low gluten content, it is best used for baked goods that should have a soft consistency yet still needs some structure, such as muffins, buscuits, pie crust, tart dough, cookies etc.
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