| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | Active dry yeast | |
| 1 | c | Warm water |
| 1 | t | Sugar |
| 1 | Stick butter, melted and | |
| cooled | ||
| 1 | c | Milk, warm |
| 3 | Eggs, beaten | |
| 1 | t | Allspice |
| About 4 pounds all-purpose | ||
| flour | ||
| 1/2 | c | Granulated sugar |
| 1 | ds | Salt |
| 1/4 | t | Freshly ground nutmeg |
| 5 | Hard boiled eggs, dyed red | |
| 1 | Egg, beaten | |
| Sesame seeds |
INSTRUCTIONS
Add ingredients to bread machine according to manufacturer's instructions. Use the Manual cycle. At the end of the second kneading, divide dough in half and shape into round loaf in a greased pan. Place one dyed egg in the cetner and the other four at the edges, making a cross. Brush with 1 beaten egg and sprinkle with sesame seeds. With remaining dough, make individual twists or a second loaf. Let rise one hour. Bake at 350 degrees for about 45 minutes. Makes 1 large loaf or 4 small twists. Posted to Bread-bakers Digest by Lsawkill <Lsawkill@aol.com> on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3934
Calories From Fat: 1096
Total Fat: 124.6g
Cholesterol: 1007.5mg
Sodium: 724.5mg
Potassium: 1360.9mg
Carbohydrates: 597g
Fiber: 17.9g
Sugar: 119g
Protein: 99.6g