Easter-egg bread

Yield: 12 Servings

Measure Ingredient
¼ cup Sugar
1 teaspoon Salt
1 pack Active dry yeast
3½ cup All-purpose flour
2 tablespoons Butter
⅔ cup Milk
9 \N Eggs
2 tablespoons Grated lemon peel
\N \N Easter-egg coloring kit
1 teaspoon Water

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.


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