Tuesday, March 20, 2012

Easter Egg Bread


The look of this delicious bread wrapped around super cute easter eggs should delight the entire bunch of Easter visitors whether hunting for eggs or not.
2 packages active dry yeast
1 cup warm water (105-110F)
4 tablespoons sugar
1 cup milk, scalded and cooled to 105-110F
3 tablespoons butter, softened
1 teaspoon salt
2 large eggs
5 1/4 to 5 3/4 cups bread flour
6 hard-cooked large eggs
Egg coloring kit

Make the dough: In a large bowl, sprinkle the yeast over the warm water; add 1 tablespoon of the sugar. Let stand until foamy, about 5 minutes. Stir in the remaining sugar, the milk, butter and salt.  Separate 1 of the eggs. Place the yolk in a custard cup; cover and refrigerate. Add the egg white, the remaining egg and 3 cups of the flour to the yeast mixture. Using an electric mixer set on low speed, beat until smooth. Gradually beat in an additional 2 1/4 cups flour. On a lightly floured surface, knead the dough until smooth, adding enough of the remaining flour to keep the dough from being sticky, about 5 minutes. Grease a large bowl; place the dough in the bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, prepare the colored eggs: Dye the hard-cooked eggs according to package directions. Lightly rub each egg with vegetable oil; set aside. Shape the bread: Grease a round baking sheet. Punch down the dough and form into 3 balls. On a lightly floured surface, roll each ball into a 22-inch-long rope. Place the ropes side-by-side on the baking sheet. Braid, starting in the center and working toward each end. Shape the dough braid into a ring; pinch the ends together to seal. Tuck the dyed eggs into the dough. Cover the bread with a kitchen towel; let rise until almost doubled in size, about 45 minutes. Bake the bread: Preheat the oven to 375F. Beat the reserved egg yolk; brush over the loaf. Bake the bread until it is browned and sounds hollow when tapped, 25 to 30 minutes. Transfer to a wire rack. Cool bread for 20 minutes before slicing.





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