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Easter-egg Bread

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Bread 12 Servings

INGREDIENTS

1/4 c Sugar
1 t Salt
1 Active dry yeast
3 1/2 c All-purpose flour
2 T Butter
2/3 c Milk
9 Eggs
2 T Grated lemon peel
Easter-egg coloring kit
1 t 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 227
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 145.7mg
Sodium: 254.5mg
Potassium: 113.1mg
Carbohydrates: 33.1g
Fiber: <1g
Sugar: 5.1g
Protein: 9g


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