Easter Egg Bread Recipe
2 C. sugar
1 1/2 C. milk
1 C. butter
3 (1/4-ounce) envelopes active dry yeast
1 T. all-purpose flour
1 t. sugar
6 large, eggs lightly beaten
9 cups all-purpose flour
2 t. salt
2 hard-cooked eggs, unshelled and dyed
1 large egg, lightly beaten
2 t. sesame seeds
Add butter to a large saucepan, cook over medium heat until butter almost melts. Stir in sugar and milk. Warm slightly. Cool milk mixture to 105 to 115°F.
Combine yeast and next 3 ingredients in a large bowl, let stand 5 minutes. Stir in 6 lightly beaten eggs and salt. Gradually add 9 cups flour alternately with milk mixture, stirring well.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 10 minutes). Place dough in a well-greased in a well greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, 1 hour, or until doubles.
Punch dough down, and divide in half, divide each half into 3 portions. Shape each portion into a 2 1/2 -foot rope. Pinch 3 ropes together at 1 end to seal, braid ropes. Place braid on a lightly greased baking sheet, and shape into a circle. Place 1 hard cooked egg where braids meet, shaping dough around egg. Repeat procedure with remaining 3 ropes of dough. Cover braids, and let rise in warm place, free from drafts, 30 minutes.
Brush bread with 1 beaten egg, and sprinkle with sesame seeds. Bake at 350°F. for 30 minutes or until golden brown.
Makes 2 loaves.
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