ISLAMABAD, May 12, (Agencies): Toppled in a 1999 military coup, jailed and exiled, Pakistan’s Nawaz Sharif has made a triumphant election comeback and looks set to form a stable government capable of implementing reforms needed to rescue the fragile economy.
Like Cookie Day at Christmas , Easter brings a full day of baking at my household. But this time I'm in the kitchen making bread. I am re-creating one of my favorite childhood food memories and helping my daughters appreciate their heritage.My grandparents immigrated from Portugal to Connecticut,coachmaindesign.com, where I was born. Every Easter (until my family moved to Oklahoma), my aunt and uncle would bring over this bread from a Portuguese bakery. When my uncle and I visited Portugal many years ago, he asked his sister to find someone to make Portuguese Easter Bread for us -- even though it was long past Easter. I can remember carrying the bread home on the plane and sharing it with my family. The taste was so distinctive that I was immediately transported back to my childhood. My mom came across this recipe soon after that and made me a copy. I don't even know what cookbook it came from, but it had the taste I remembered.In the 15 or so years that I have been making this recipe, I have added my own notes and interpretations. Making the bread is a time-consuming endeavor,tory burch outlet, but so worth it. Portuguese Easter Bread (Folar de Pascoa)2 packages yeast, active dry or compressed1/4 cup warm water1 cup sugar1 cup milk,chanel bags, scalded and still hot1/4 cup butter1 teaspoon salt3 eggs6-7 cups all-purpose flour (sift before measuring)6 cold hard-boiled eggs, colored1 cup powdered sugar1 tablespoon water1/2 teaspoon lemon extractDissolve yeast in warm water. In a large bowl, mix together sugar, hot milk, butter and salt; stir until butter melts. When cooled to lukewarm, beat in eggs and yeast mixture. Gradually beat in 5 cups of flour into the liquid, blending until smooth.Flour a board heavily with some of the remaining flour. Turn soft dough out onto board, and sprinkle with more flour. Knead 15-20 minutes until smooth and small air-filled blisters form on the surface of the dough, adding flour as needed.Place dough in a large bowl that has been coated with cooking spray. Keep covered in a warm place and let rise until doubled in bulk,chanel sunglasses, about 2 hours. Punch down dough and divide into six balls. (Coat hands with cooking spray because dough will be sticky.)Roll each ball into a rope about 20- to 24-inches long. Braid three of the ropes together and pinch the ends into a circle. Place the circle into a 9-inch cake pan or on a 10- to 12-inch pizza pan. Tuck three hard-boiled eggs into the dough using one of the ropes to hold it in. Repeat with remaining dough and eggs. Allow dough to rise again for one hour.Bake bread at 350 degrees for 20-30 minutes. Let cool.Mix together powdered sugar, water and lemon extract. Add sugar as needed to thicken the glaze. Drizzle the glaze over the bread. (I like to sprinkle on jelly beans for an added treat, but I know some bakers use slivered almonds.)The dough can also be used any time of the year to make sweet rolls. Form into smooth balls about 1 1/2 to 2 inches in diameter. Set them in a greased, 9-inch square pan and let rise. Bake at 350 degrees for 20 minutes. Colleen Almeida Smith is a Tulsa World assistant editor and mother of a second-grader and a seventh-grader. Follow her on Twitter at .
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