Easter egg bread

Yield: 1 servings

Measure Ingredient
3 cups Flour, unsifted
¼ cup Sugar
1 teaspoon Salt
1 pack Active Dry Yeast
⅔ cup Milk
2 tablespoons Margarine
2 \N Eggs, room temperature
½ cup Mixed Candied Fruits
¼ cup Blanched Almonds, chopped
½ teaspoon Anise Seeds
\N \N Melted Margarine
5 \N Colored RAW Eggs
\N \N Powdered Sugar
\N \N Colored Sprinkles

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture.

Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles.

Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]

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