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Easter-Egg Bread

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  • 1/4 c Sugar
  • 1 ts Salt
  • 1 pk Active dry yeast
  • 3 1/2 c All-purpose flour
  • 2 tb Butter
  • 2/3 c Milk
  • 9 Eggs
  • 2 tb Grated lemon peel
  • Easter-egg coloring kit
  • 1 ts Water


From: (Burgess Mcswain)
Date: Tue, 14 Mar 1995 03:24:40 +0000 In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and milk until very warm(125F.). With mixer at low speed, beat liquid into dry ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and 3/4 cup flour; beat 2 minutes. Stir in lemon peel and 1 1/4 cups flour.
On floured surface, knead dough about 5 minutes, working in about 1/2 cup flour; place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 1/2 hours.
Meanwhile, dye 6 eggs your favorite colors, following label directions from Easter-egg coloring kit, but do not hard-cook eggs; set aside.
Punch down dough; turn onto floured surface; cover for 25 minutes.
Grease large cookie sheet. Cut dough in half; form each half into a 30-inch long rope. On cookie sheet, twist ropes together to form ring, leaving holes for 5 eggs. Cover; let rise until doubled, about 1 1/2 hours
Preheat oven to 350F. Insert raw, colored eggs into holes in twist; place 1 egg in center. In cup, beat egg yolk with water; use to brush dough. Bake 30 minutes or until golden. Cool on wire rack. Yields 1 loaf.
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