Easter Birds Nest Bread Recipe

All-purpose flour: The main structure of the bread, providing the necessary gluten for elasticity.

Warm milk: Activates the yeast and adds richness to the dough.

Sugar: Feeds the yeast and adds a touch of sweetness to the bread.

Salt: Enhances the flavor and controls the yeast activity.

Softened butter: Adds moisture and a rich flavor to the bread.

Active dry yeast: The leavening agent that helps the dough rise and become fluffy.

Beaten egg: Adds richness and helps bind the dough together.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, add a little more flour, but be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the bread a chewier texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may result in a denser bread.

• warm milk - Substitute with warm almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• warm milk - Substitute with warm water: Water can be used in place of milk, but the bread may be less rich and tender.

• sugar - Substitute with honey: Honey adds a different sweetness and moisture to the bread.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• softened butter - Substitute with margarine: Margarine can be used as a non-dairy alternative, though it may affect the flavor.

• softened butter - Substitute with coconut oil: Coconut oil provides a different fat profile and a subtle coconut flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing, but use 25% less than the amount of active dry yeast.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount of active dry yeast.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg for a vegan option.

• beaten egg - Substitute with applesauce: Use ¼ cup of applesauce to replace one egg, which adds moisture and a slight sweetness.

• To keep your Easter Birds Nest Bread fresh, store it in an airtight container at room temperature. This will maintain its soft texture for up to 3 days.
• For longer storage, wrap each bread nest individually in plastic wrap or aluminum foil. Place the wrapped nests in a resealable plastic bag or airtight container and store in the refrigerator for up to a week.
• If you want to freeze the bread nests, first ensure they are completely cooled. Wrap each nest tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped nests in a single layer on a baking sheet and freeze for about 2 hours. This initial freezing step prevents them from sticking together.
• Once frozen, transfer the nests to a resealable plastic freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• To thaw, remove the desired number of bread nests from the freezer and let them sit at room temperature for a few hours or overnight in the refrigerator.
• For a freshly baked taste, reheat the thawed bread nests in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• Avoid microwaving the bread nests as it can make them chewy and alter their delightful texture.

• Preheat your oven to 350°F (175°C). Place the Easter Birds Nest Bread on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the bread on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious to avoid making the bread too chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the Easter Birds Nest Bread in the basket and heat for 3-5 minutes. This method helps maintain a crispy exterior while warming the inside.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side or until warmed through.

• If you prefer a steam method, place the bread in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps retain moisture and keeps the bread soft.

• Mixing bowl: Used to combine the warm milk, sugar, and yeast, and later to mix in the flour, salt, butter, and beaten egg.

• Measuring cups: Essential for accurately measuring the flour, milk, and sugar.

• Measuring spoons: Used to measure the salt, butter, and yeast precisely.

• Whisk: Helpful for beating the egg and ensuring it's well mixed before adding to the dough.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Floured surface: A clean, flat area dusted with flour to knead the dough until it becomes smooth and elastic.

• Greased bowl: Used to let the dough rise without sticking to the sides.

• Kitchen towel: To cover the bowl while the dough is rising, keeping it warm and free from drafts.

• Baking sheet: Where the shaped dough nests will be placed for baking.

• Oven: Preheated to 375°F (190°C) for baking the bread nests to a golden brown.

• Cooling rack: Allows the baked nests to cool evenly before serving.

Prepare ingredients ahead: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can knead the dough for you, saving time and effort.

Proof in a warm oven: Speed up the rising process by placing the dough in an oven set to its lowest temperature, then turn it off.

Pre-shape the nests: Form the dough ropes and coils while waiting for the oven to preheat.

Batch baking: Bake all nests at once if your oven is large enough to accommodate multiple baking sheets.