Yesterday, I had the luxury of a whole day without interruption to bake. So I tried two new ( for me) recipes for Easter bread.
Usually on the Christmas and Easter feasts, I make Stollen, but this time I tried Pääsiäisleipä, a Finnish bread, and Paska, Ukrainian Easter bread.
They turned out well. Here's what they look like. I didn't take these photos - forgot, and at this point, the loaves are in the freezer and will appear on Easter morning, and the samples I set out for the hungry hordes are largely demolished.
Pääsiäisleipä ( no idea how to pronounce this one)
very similar to Stollen, but just sliced almonds and golden raisins .
very similar to Challah, but the dough is even softer and finer with the recipe I used.
Here's a poem I wrote a long time ago about making bread. It seemed appropriate to post now, during the Paschal Triduum:
clings to the cloth,
leaves its thready face there.
Dough rolls smooth
seamless in hand
The oven opens and closes
from room to room.
Bread, as finished
as a child.
Every slice of the knife
it sings its fearful litany:
I live in the jaws of hunger.
I break as I give
I rise as I die.