Easter Egg Bread
Easter Egg Bread is an moderately easy dinner. Made with 12 eggs in shells, uncooked and colored, 1/2 c. sugar, 1/2 c. shortening, 1/2 c. warm water and 4 1/2 c. sifted flour, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
Scald milk; add sugar, salt and shortening.
Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.
Add to milk mixture 2 eggs slightly beaten and 2 1/2 cups flour.
Beat until smooth.
Stir in enough remaining flour to form a stiff dough. Turn onto floured surface and knead until smooth and elastic. Place in a large greased bowl, turn to coat.
Cover and let rise, about 1 hour, until doubled.
Punch down; cover and let rise again until almost doubled, about 30 minutes.
Divide dough into 4 equal parts.
Form each part into a 36-inch rope.
On a greased baking sheet, twist 2 of the ropes into a loosely braided ring, leaving space for 6 eggs.
Insert 6 eggs into spaces.
Repeat with remaining 2 ropes of dough.
Cover and let rise until doubled. Brush with beaten egg.
Sprinkle with colored sprinkles.
Bake at 375Β° for 15 to 20 minutes or until golden brown.
Serve warm.
π· Perfect Pairings
Complete your meal with these
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