| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Hand made | 1 | Servings | |
INGREDIENTS
| 2 | pk | Dry yeast |
| 1/2 | c | Water |
| 3/4 | c | Milk |
| 1/2 | c | Butter |
| 1/3 | c | Sugar |
| 2 | ts | Salt |
| 1 | ts | Grated lemon rind |
| 3 | Eggs; Beaten | |
| 5 | c | Bread flour; (5 to 8) |
| Raw dyed eggs as desired |
INSTRUCTIONS
Procedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk by heating to warm. Blend in eggs, sugar, salt and some lemon rind if desired.Stir in 5 cups of flour and knead and add more flour to make a pliable elastic dough, kneading about 8 minutes or so. Shape dough into a ball, cover and let rise double in a warm place. Punch down and divide dough in half. Roll each half into a long strand. Wrap( twist ) each strand over each other and form into a ring, pinching ends to seal. Place a raw dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1 tbs water with a beaten yolk) and let dough rise double. bake 350 degrees until golden and tested done. >From: LIR119@delphi.com Joan,"Flour Power" From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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