I was looking for a festive bread to make for this month’s Bread Baking Day. I finally settled on a Paasbrod. This bread, traditionally made in the Netherlands for Easter, contains candied peel, raisins and a sweet almond filling. So this seemed an apt bread to make this month even though we don’t celebrate Easter.
The recipe I have used is available on the Internet at many sites and so I am not crediting it to any one. The Paasbrod is baked as a loaf but I found a version that suggested dividing the dough and the filling into two, making two long strands of almond paste filled dough and then twisting the dough strands into a rope like bread. This sounded interesting so that was what I decided to attempt.
I made the two strands and twisted them onto a rope only to find the bread was now much too long to fit onto my baking sheet!! Since the bread had a filling, I couldn’t reshape it. So I joined the ends of my bread and turned it into a circle. So you can see that my bread looks a little less perfect and the slices haven’t got the almond paste filling uniformly placed. My pictures aren’t the best and don’t do the bread justice.
We had never eaten a sweet filled bread of this type before and we liked it. It was nice, soft and slightly flaky with a tangy and sweet marzipan filling.