| 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
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