Easter Egg Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Flour, unsifted
1/4 cup: Sugar,
1 tsp: Salt,
1 package: Active Dry Yeast,
2/3 cup: Milk,
2 tbsp: Margarine,
2: Eggs, room temperature
1/2 cup: Mixed Candied Fruits,
1/4 cup: Blanched Almonds, chopped
1/2 tsp: Anise Seeds,
Melted Margarine,
5: Colored RAW Eggs,
Powdered Sugar,
Colored Sprinkles,
Directions:
In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk
and 2 tablespoons margarine in a sauce pan and heat over low heat
until warm. (Margarine does not need to be melted). Gradually add to
the dry ingredients and beat 2 minutes on medium speed, scraping side
occasionally. Add the eggs and / cup of flour, beat on high speed for
2 minutes. Stir in enough flour to make a soft dough. Put on a
floured board and kneak until smooth and elastic. Place in a greased
bowl and turn one to coat. Cover and let rise for 1 hours. Combine
fruit, nuts and seeds. Punch down dough and knead in fruit mixture.
Divide in half and roll each into a 24" long rope and braid loosely
to form a ring on a greased cookie sheet. Put the raw eggs in the
spaces, cover and let rise until double about 1 hour. Bake 30-35
minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
Source from luhu.jp
and 2 tablespoons margarine in a sauce pan and heat over low heat
until warm. (Margarine does not need to be melted). Gradually add to
the dry ingredients and beat 2 minutes on medium speed, scraping side
occasionally. Add the eggs and / cup of flour, beat on high speed for
2 minutes. Stir in enough flour to make a soft dough. Put on a
floured board and kneak until smooth and elastic. Place in a greased
bowl and turn one to coat. Cover and let rise for 1 hours. Combine
fruit, nuts and seeds. Punch down dough and knead in fruit mixture.
Divide in half and roll each into a 24" long rope and braid loosely
to form a ring on a greased cookie sheet. Put the raw eggs in the
spaces, cover and let rise until double about 1 hour. Bake 30-35
minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
Source from luhu.jp
Tags
: breads