Easter-Egg Bread

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EASTER-EGG BREAD

 

1/4 cup sugar

1 teaspoon salt

1 pkg. active dry yeast

3 1/2 cups all-purpose flour

2 tablespoons butter

2/3 cup milk

9 eggs

2 tablespoons grated lemon peel

Easter-egg coloring kit

1 teaspoon water

 

In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and milk

until warm. With mixer at low speed, beat liquid into dry ingredients.

At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and 3/4 cup

flour, beat 2 minutes. Stir in lemon peel and 1 1/4 cups flour.

 

On floured surface, knead dough about 5 minutes, working in about 1/2

cup flour, place in greased bowl, turning to grease top. Cover, let

rise in warm place until doubled, about 1 1/2 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 1/2

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.

 

Yield: 1 loaf