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Easter Egg Bread

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Bread Hand made


  • 2 pk Dry yeast
  • 1/2 c Water
  • 3/4 c Milk
  • 1/2 c Butter
  • 1/3 c Sugar
  • 2 ts Salt
  • 1 ts Grated lemon rind
  • 3 Eggs; Beaten
  • 5 c Bread flour; (5 to 8)
  • Raw dyed eggs as desired


Procedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk by heating to warm. Blend in eggs, sugar, salt and some lemon rind if desired.Stir in 5 cups of flour and knead and add more flour to make a pliable elastic dough, kneading about 8 minutes or so. Shape dough into a ball, cover and let rise double in a warm place. Punch down and divide dough in half. Roll each half into a long strand. Wrap( twist ) each strand over each other and form into a ring, pinching ends to seal. Place a raw dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1 tbs water with a beaten yolk) and let dough rise double. bake 350 degrees until golden and tested done.
>From: Joan,"Flour Power" From: Bread-Bakers Archives: