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LOCATION: Recipes >> Breads Yeast >> EASTER-EGG BREAD

Print this Recipe    EASTER-EGG BREAD

1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
3 1/2 cups all-purpose flour
2 tablespoons butter
2/3 cup milk
9 eggs
2 tablespoons grated lemon peel
Easter-egg coloring kit
1 teaspoon water

In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and
milk until warm. 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.

Yield: 1 loaf


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