This month’s printable conveys all the joy of Easter with its bright and cheerful floral accents. In our family, Easter has always been a special day. Everyone in the family gets a new spring outfit, whether that is an Easter dress (otherwise known as a floral print dress) or some new slacks with a crisp white shirt and pastel inspired tie. This is one of those family traditions that has gone on since long before my parents and will, I hope, continue for generations to come. Then we make sure to get the obligatory family photo before church.
After fellowship it’s time for the kiddos to open their Easter baskets and hunt for eggs. We stay traditional with our baskets opting for a couple pounds of sugar over toys and other gifts that have become more popular in recent years. Then we send the kids out in the yard on a mad dash to find those plastic eggs which are filled with even more candy or some loose change. Hey, at least they run off some of the sugar that way! Once the hunt is over everyone retreats to their corners to go through their goodies once again while I put the finishing touches on dinner.
I designed this month's free printable with my lovely Easter celebration in mind. I hope you and your family have a wonderful holiday. You can get this art print and more (one free printable each month!) simply by signing up for our newsletter.
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A few more extended family members join us for a comforting meal topped off by one of my very favorite things….Portuguese Easter Bread. I love making bread. I love the smell of bread baking. But most of all, I love the slightly sweet flavor of this particular bread that makes it almost like a dessert when you top a warm slice with butter and enjoy it with a glass of milk. The following recipe is from Natasha’s Kitchen. Make it for your family this year and share the sweetness of the season.
You can find Natasha’s handy step by step photos and tips here:
Portuguese Easter Bread
1 and ½ Cups very warm milk
1 cup white sugar + 1 tsp sugar
½ cup (8 Tbsp) unsalted butter, softened
1 tsp salt
2 envelopes active dry yeast (1 and ½ Tbsp)
3 eggs, well beaten
6½ Cups unsifted all-purpose flour
1 tsp water
¾ cup to 1 cup white or brown raisins + 2 cups boiling water
Place 1 cup white or brown raisins in a bowl with 2 cups boiling water for 10 minutes. Drain well and set the raisins aside.
Pour ½ cup warm milk (heated 30 seconds in micro) into a large measuring cup. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let it stand to proof until bubbly and doubled in volume, about 10 minutes.
Combine 1 Cup of very warm milk (1 minute in micro), with the 1 Cup sugar, softened butter and 1 tsp salt in a large bowl. Stir until most of the butter is melted.
Stir in 3 well-beaten eggs, then yeast mixture into the butter mixture. Using the dough hook attachment (or a wooden spoon if mixing by hand), Beat in 6½ cups flour, one cup at a time until a soft dough forms. Knead for 8-12 minutes or until smooth and elastic. Dough will still be a little sticky and will stick to the bowl, but should not stick to your fingers. If kneading by hand, turn out onto a well-floured surface and knead 8-12 minutes (using only enough flour necessary to prevent sticking to your hands).
Stir in the raisins until evenly distributed.
Transfer the dough to a large buttered bowl, turning it to bring the buttered side up. Cover with a tea towel and let rise in a warm place, away from draft, about 1 and ½ hours or until double in volume. (I set my oven to low, then turned it off and let the dough sit in a warm oven; about 100 degrees F).
Punch dough down. Turn out onto a lightly floured surface. Divide the dough in half. Divide one half into four equal pieces and form about 15" strips with each quarter.
Pinch the four strips together on one end and let the braiding begin!
Cross the far right strip over it's neighbor.
Tuck the far left strip under it's neighbor and over the next strip. Repeat steps until you finish the braid, then pinch together the other end.
Place each braid in a buttered baking dish (the would have expanded even better if I had used a large baking pan). Cover loosely with a towel and let them sit for 30 minutes.
After the braids have been sitting for 30 minutes, now pre-heat the oven to 375°F.
Beat together 1 egg and 1 tsp water. Generously brush the top and sides of the bread with the egg mix just before baking.
Bake each loaf separately for 20-22 minutes or until golden brown.