I haven’t had too much time to do any traditional bread baking, so I turned to my trusty one hour bread recipe. These are ready in under 60 minutes, from start to finish.
While making these, I also learned that my mixer is quite the sturdy piece of equipment. This was the first time I used it to knead bread since moving to my new place. The mixer always moves a little from the force of kneading. It’s never been an issue before, but after a minute of kneading on high speed, my mixer fell right off the counter top and onto the floor. It made such a horrific loud thud and I was sure that either the mixer or the tile floor had cracked.
But the mixer kept right on kneading even though it was now upside down on the floor. I, on the other hand, was freaking out and trying to shut it off but the heavy mixer was on the off button. I finally got it to shut off, and then checked on it, and it was completely fine. And so was my floor. Whew.
Other than that little drama, the bread experiment came out fine. I baked the chicks right into some egg cups and they came out just as I hoped: smooth round faces just barely peeping through. I poked two holes with chopsticks for the eyes and with some, I made mini chocolate chip eyes. I can’t decide which is cuter. For the beak, I used the orange colored Wilson rainbow chips.
I think these make a great Easter brunch dish. They are slightly sweet, with an additional brushing of honey to make them tastier. Each one is only a few bites, so they aren’t too filling either. And best of all, they take only an hour to make.
If you like soft pretzels, you might like to try my pretzel bunnies, too!
One Hour Easter Bread Chicks
- 1 cup plus 2 Tbsp warm water about 100°F
- 1/3 cup vegetable oil
- 2 tbsp active dry yeast
- 1/4 cup granulated white sugar
- 1 tsp salt
- 1 egg
- 3 1/2 cups bread flour
- 1/3 cup of honey warmed (optional)
- In your stand mixer, combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook attachment, mix in the salt, egg and flour and knead the dough for six minutes with dough hook on medium high speed. Dough will be sticky, but should be workable.
- Preheat oven to 400°F. Lightly grease your egg cups. Divide dough into 24 pieces and form into smooth balls and place inside egg cups. The dough should fill about halfway. You can also bake them on baking sheets lined with silpat mats for regular bread balls if you don't have enough egg cups (I did a mix of both). Allow to rest for 15 minutes, until dough has risen at least 1 1/2 times original size and is now near the brim of the egg cups (they will rise further during baking).
- Bake for about 11-13 minutes until tops turn golden brown.
- If desired, brush tops with warm honey. Use chopsticks to poke eyes and beak. Stuff orange chip for beak. If desired, stuff mini chocolate chips for eyes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.