| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1 | ts | Salt |
| 1 | pk | Active dry yeast |
| 3 1/2 | c | All-purpose flour |
| 2 | tb | Butter |
| 2/3 | c | Milk |
| 9 | Eggs | |
| 2 | tb | Grated lemon peel |
| Easter-egg coloring kit | ||
| 1 | ts | Water |
INSTRUCTIONS
From: bmcswain@email.unc.edu (Burgess Mcswain) Date: Tue, 14 Mar 1995 03:24:40 +0000 In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and milk until very warm(125F.). 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. Yields 1 loaf. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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