Yield: 12 Servings
|1 pack||Active dry yeast|
|3½ cup||All-purpose flour|
|2 tablespoons||Grated lemon peel|
|Easter-egg coloring kit|
From: bmcswain@... (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 ¾ cup flour; beat 2 minutes. Stir in lemon peel and 1¼ cups flour.
On floured surface, knead dough about 5 minutes, working in about ½ cup flour; place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 ½ 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 ½ 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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .