Easter Egg Bread


Easter egg bread is so colorful and decorative. Your going to love this at your Easter table.

You use whole dyed uncooked eggs when baking.
 

Easter Egg Bread
 
Here are the Ingredients:
  • 3 1/2 cups all-purpose flour, divided
  • 1/4 cup white sugar
  • 1 (.25 ounce) package active dry yeast
  • 2/3 cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 1 teaspoon salt
  • 5 whole eggs, dyed
  • 2 tablespoons butter, melted
  • sprinkles, optional
Preheat oven to 350 degrees
 
In a large bowl, combine 1 cup flour, sugar, salt and yeast and stir well. In a small saucepan add milk and butter and heat until milk is warm and butter is softened, but not melted. Gradually add the milk and butter to the flour mixture, stirring constantly. Add the two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.  Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour. Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.  Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter and sprinkles. Bake in preheated oven for 50 to 55 minutes, or until golden.
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