Grandma’s Angootie/Ungootie (Easter Bread)
This is the Easter Bread I grew up with. As I have researched, there are many variations, even within my own family! I love that nothing is specifically measured, but it usually turns out as a sweet bread. I don’t eat the egg and we have never died the egg or put a glaze on it, but both of those additions sound wonderful!
Ingredients
Scale
- 5 Pound Bag of Gold Medal Flour (I have used other kinds of flour but this is the recipe my grandmother gave me).
- 3 Packages Dry Active Yeast – Check the date
- 3 Good heapings salt (we use salt to taste now)
- 2 to 2 1/2 Cups Granulated Sugar
- 1– 1 1/2 Pound Crisco (we use 1 pound now)
- 1 1/2 Quarts Boiling Water
- 1/2 Quart Milk
Instructions
- Boil water and add Crisco, allow it to melt.
- Add milk and allow mixture to cool to tepid temperature.
- Mix flour, salt and sugar.
- Make a well in your flour and add cooled crisco mixture.
- Add yeast in and knead.
- Let rise in a warm place, cover with a damp towel.
- When the dough has risen, knead until silky, cut and shape into form (form is a round shape surrounding a raw egg).
- Place on baking sheet, cover with a damp towel and allow to rise a second time.
- Brush with beaten egg yolk.
- Bake at 365*-375* approximately 50 minutes or until golden brown.