WHAT'S ON PROMOTION AT THE MOMENT

FEATURED PRODUCT OF THE MONTH

• This L-Shaped Day Bed has an unusual shape which allows lying down and still being part of the conversations.
• The large seats are designed for maximum comfort and relaxation.
• Pocket coil springs are manufactured specifically for extra comfort.
• Neutral colour will match all different coloured walls and décor in your house.
• Fabric is breathable and very easy to clean
• Wooden feet protects from spillages and is easy to clean

FURNITURE TIPS

• Dust the furniture to remove any surface dirt. Now you're ready to remove light soiling.
• Dip a soft cloth in water, wring it out and wipe the entire piece. You want a damp cloth, not a wet one.
• Don't saturate the wood, and rinse your cloth often.
• Take a second, clean cloth and dry the piece thoroughly.

FEATURED RECIPE OF THE MONTH

Easter Bread Recipe

YIELDS: PREP TIME: TOTAL TIME
10 - 12 servings 25 mins 3 hrs 35 mins

Ingredients

• 1/4 cup warm water (about 110°)
• 1 tbsp active dry yeast (from 2 1/4-oz. packets)
• 3/4 cup warm milk (about 110°)
• 1/2 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 large eggs, divided
• 4 1/2 cup all-purpose flour, plus more for the surface
• 2 1/2 tsp salt
• Non-stick cooking spray
• 4 dyed uncooked eggs, at room temperature (optional)
• 1 cup powdered sugar
• 2 tbsp whole milk
• Rainbow sprinkles, for garnish (optional)

Directions

1. Stir together the water and the yeast in a small bowl. Let the mixture stand until it is foamy, about 5 minutes. Combine the yeast mixture, milk, sugar, butter, and 2 of the eggs, beaten, in the bowl of a stand mixer fitted with a dough hook. Beat on medium-low speed until combined, about 30 seconds. Add the flour and salt and mix with a spatula until a shaggy dough forms. Return the bowl to the mixer; increase the speed to medium and beat until the dough is smooth, elastic and tacky, about 5 minutes.
2. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 to 1 1/2 hours.
3. Turn the dough out onto a lightly floured surface and divide it into 3 equal portions (about 12 ounces each). Roll each of the portions into an 18- to 20-inch long rope. Braid the ropes together, pinching the ends to seal and tucking them underneath. Transfer the braid to a parchment-lined baking sheet. If desired, tuck dyed eggs into the braid, spacing them evenly apart. Cover the loaf loosely with plastic wrap and let it rise at warm room temperature until it has puffed, 30 to 45 minutes.
4. During the last 30 minutes of proofing, preheat the oven to 350°. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown, 28 to 32 minutes. Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 1/2 hours.
5. Whisk together the powdered sugar and the milk until smooth in a medium bowl. (Add a touch more milk, if needed). Drizzle the glaze over the cooled loaf and decorate with sprinkles, if you like.