Growing up, every Easter, my mom would make a delicious, sweet bread called Trinity Bread, because it was formed into three loaves that baked together. These loaves disappeared as fast as they were put on the table and might even be eaten for breakfast! I was always nervous to make my mom’s Trinity Bread recipe because it seemed complicated. But when I partnered with Bob’s Red Mill to bring you this post and a recipe using their finest flours, I knew I had to overcome my fears and make my mom’s Trinity Bread recipe myself!
Turns out, although Trinity Bread is a little time consuming, it’s not actually difficult at all. There are several steps and the rising time to consider, but the actual work of making this delicious bread? No sweat! I’ve made four batches now, and can say confidently that making a yeast bread is not something to be afraid of! (Yes, I emptied the five-pound bag, but that is okay because my little boys love Trinity Bread as much as I do!).
Bob’s Red Mill sent me several varieties of flour to try out. For this recipe, I used Bob’s Red Mill Organic Unbleached White Flour, with amazing results. Bob’s Red Mill Organic Unbleached White Flour has no additives, and is freshly milled from organic hard red wheat. In the milling process the bran and germ are removed, resulting in a fine, white high-protein flour.
Every batch turned out light and fluffy, with just the right texture I recall from my childhood. I bake all the time, so I am picky about my flours, and the Bob’s Organic flour is professional grade flour. The flour also worked well to carry the flavors of vanilla and lemon which is what makes this recipe seem so very “springtime” to me.
Here’s the recipe along with detailed steps!
Sweet Dessert for Spring: Trinity Bread Recipe
This sweet bread with its slightly lemony flavor and sweet glazed top makes a perfect breakfast or dessert, and is wonderful for bringing along as a hostess treat!
1 cup half and half (or milk, the taste difference is negligible)
3/4 c sugar
1 stick butter
1/4 tsp sale
3 1/2 cups Bob’s Red Mill Organic Unbleached White flour (divided)
2 pkg dry yeast
2 tsp vanilla
2 tsp lemon rind (fresh is best, use a little less if using dried)
1 tsp milk
2 cups confectioner’s sugar
1 tsp vanilla (or lemon) flavoring
1/4 tsp salt
3-4 T milk
In a small saucepan, scald milk (do not let it boil!). Then turn off heat and melt in the stick of butter and the sugar and salt. Let cool slightly so you don’t kill the yeast in the next step. Be sure you can stick your finger into it for ten seconds without it being too hot.
In a large bowl, blend one cup flour with yeast. Add the warm milk mixture and mix with hand mixer.
Add the eggs, vanilla, lemon rind, and one cup flour. Mix well with hand mixer.
Start adding remaining flour cup by cup, mixing with hand blender until it becomes too difficult (the dough will start to work up the mixer at which point you should switch to working dough by hand).
Make a very soft dough. You may not end up needing all the flour depending on the consistency. I’ve made four batches now with different results.
Turn dough out onto a floured surface, scraping all remnants out from the bowl. Gently knead just four or five times, to blend in any loose flour. If dough is sticky, add more flour.
First Rising: Gently work the dough into a ball and replace in bowl. Cover the dough with plastic wrap, then a dishtowel. Place in a warm spot and let rise until doubled (about one hour).
Second rising: Turn dough out onto lightly floured surface and roll into a log shape. Cut into three equal pieces (I weighed mine to be sure). Gently roll each piece on the counter into a ball shape by pinching edges together and rocking the dough on the counter until the underside is smooth. Repeat as necessary. Then turn right-side-up, and tuck-tuck-tuck all those loose edges under, going around the ball until you have a very smooth, ball shape. Place on parchment paper covered cookie sheet. Repeat with remaining two sections.
Place the sections on the cookie sheet in a triangle arrangement with about one inch between the loaves in the center. Cover loosely with plastic wrap again, then with a dishtowel. Return pan to warm spot and let rise till double again.
Preheat oven to 400 degrees.
Prep egg wash by beating egg with milk. When bread has doubled, the three loaves should be stuck together. Gently brush on the egg wash over the tops of each loaf, going around the sides to avoid drips.
Bake at 400 degrees for 10 minutes. Then cover the bread loosely with foil, so it doesn’t over-brown, and reduce oven temperature to 350 degrees.
Bake at 350 degrees for 30-35 minutes. Check for doneness by slightly pressing on the inside section of one of the loaves. If it bounces back, then the loaf is done. If it depresses and stays sunken, give it a few more minutes.
Let cool before frosting.
Frosting: Mix together confectioner’s sugar, vanilla, salt and milk until you get a smooth glaze. Use a spatula to spread this evenly over the top of each loaf (it may drip so start from the center and slowly work out). Decorate the top with sprinkles.
Serve at breakfast or for dessert, or any time with coffee. This sweet bread is perfect for bringing along as a hostess treat as well!
I really hope you try out this Trinity Bread recipe for spring – it’s truly our family favorite, and I hope it becomes yours too!
This is a sponsored post written by me on behalf of Bob’s Red Mill.