Thursday, March 28, 2013
Easter Egg Bread
I found this recipe in an old Taste Of Home cookbook and thought I would try it out. It smells wonderful, filling the whole house with a sweet aroma. It looks beautiful and the eggs really pop nestled in the dough braids. It was easy and the only complaint I have, is that I should have made two loaves instead of one large bread.
It turned out epic- in size and taste! Serve this with a sweet jam or real butter. You will have a wonderful addition to any Easter breakfast or brunch.
Here is what you need:
6 to 6 1/2 cups flour
1/2 cup sugar
2 packages yeast
1 teaspoon cinnamon
1/2 teaspoon cloves
1 Tablespoon nutmeg
1 teaspoon salt
1 1/2 cups warm milk
6 Tablespoons cubed butter
4 eggs- 3 for the recipe, 1 for the glaze
3 to 6 dyed hard boiled eggs
2 Tablespoons water
In a large bowl, activate the yeast, milk, seasonings, salt, and sugar.
Add the butter and 2 cups of flour. Mix well.
Slowly add the 3 eggs and using the kneading hook, add the rest of the flour. You want a soft dough ball that is not sticky to the touch.
Cover and let rise for about 45 minutes- or until it doubles in size.
Knead again for a few minutes, cover, and let rise for another 30 - 45 minutes.
Turn out the dough and divide it into thirds. When I make this again, I will divide it into sixths and make two smaller loaves.
Roll the sections into 24 inch ropes.
Braid them together and fashion them in a circle. Pinch the ends to seal the edges.
Take your dyed eggs and coat them with vegetable oil. Separate the braids and insert the eggs. Tuck them around the bread.
Cover and let rise until doubled. About 20 to 30 minutes.
Take the remaining egg and beat it with the 2 Tablespoons of water. Wash it over the dough.
Bake in a 375 degree oven for about 25-30 minutes. Look for a golden brown and a hollow sound when the crust is tapped.
Remove from pan to a wire rack to cool. Refrigerate the leftovers.