h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: Striezel - A sweet bread for holidays - A87788065
Author: Tavaron da Quirm - Arts Editor - U1314679

As it is Easter soon I thought we should have this in the Guide. Another recipe from mum.

This sounds delicious Tav, and your recipe makes it seem fairly simple to make.

I look forward to this being in the Guide. Good luck, and thanks!

thank you

This sounds great. There's something similar in Greece - they even bake an Easter egg into it.

Oh cool. I was just thinking that I must try out Milla's cat bread and now this! There's a Russian sweet Easter bread too (a bit like panetone, actually without the dried fruit). Must make them all and compare them. Not with the Easter egg though (a chocolate one, Dmitri? ).

One point. For 'warm, liquid butter, I think we would say 'warm, melted butter'. Unless you mean, 'butter you took out of the fridge an hour or so ago', in which case we call it 'softened butter'.

Oh and for the Brits - we don;t have vanilla sugar, we add about half to a whole teaspoon of a liquid called vanilla essence and use regular sugar.

Thank you! I changed that.
Yes, they sometimes bake different shapes like baskets or rings and put colored Easter eggs into it.

Here's the Greek Easter bread. With a red egg in. Just to clear up that it's not chocolate.

http://greekfood.about.com/od/greeklenteaster/r/Greek-Easter-Bread-Tsoureki.htm

This sounds nice

You've added some history and serving suggestions, which is good. As with all these recipe entries, the more you can add about the dish the more the entry becomes readable in its own right rather than just a recipe card reference.

Icy

This really looks very similar to Striezel, Dmitri!
http://images.gutefrage.net/media/fragen/bilder/wievel-kalorien-hat-so-ein-brioche-zopf/0_big.jpg


Here's one of the Easter nest-shaped ones:
http://3.bp.blogspot.com/-fjcsK_Tg3oQ/TbV3ro7c13I/AAAAAAAAETw/HLoAK8AYeWY/s1600/osterstrizel.jpg

thanks Icy
Do you think it needs more information?

I can't speak for other readers, but I'm not the kind of person who would pick up a recipe book and read it for pleasure. I'm sure some do, and they'll be happy with this entry (it does sound delicious after all)

My favourite recipe entries are those which have a story behind them. Bel wrote these two which I particularly enjoyed:

A47229230 - Lobscouse
A47229357 - Green Eel Soup

A good entry! I don't think I can add anything to this entry.
Did you consider using and tags for the list rather than ? It doesn't really make much difference as it does not influence the recipe at all, but seems to be the way that most recipe articles on h2g2 are done. Mind you, your previous recipe article A87766726 Austrian Dumplings did not.
(Come to think of it, I don't think I've seen you use tags. If you haven't, just put a at the start and a at the end of each section of your list, and a at the start and at the end of the list for a bullet-pointed list and a at the start and a at the end for a numbered list.)

I always believe that it is beneficial for recipes to list both imperial and metric measurements, so that anyone who has used either system of measurement can make what you've described.

<BB<

I'm afraid I'll leave the list thing for the Sub-Editors, it confuses me.

I can add other measurements.

It's easy enough to do if you did decide you wanted to. For example, your first list would read:

500g flour
50g warm, melted butter
50g sugar
25g dried yeast
250ml warm milk
2 eggs
1 pinch of salt
grated lemon peel
some vanilla sugar or vanilla essence
rum


<BB<

With thath elpful hint, are we ready?

Hint The Easter bunny is upon us. I saw him hopping...

I have added the list but not the ounces.

Ok, I'm done, but can anyone check if I got it right?

Yes - this looks good to me Tav. Thanks

And good to go as well

cheers!

Thank you!