Name: Easter-Egg Bread
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

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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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