Easter Bread Recipes from Razzle Dazzle Recipes
 Easter Egg Braid Recipe
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Easter Egg Braid

2 packages active dry, or cake, yeast
1 cup warm water, divided
6 1/4 cups sifted all-purpose flour, divided
3/4 cup shortening
2 tablespoons lemon juice
1 tablespoon grated lemon rind
1 cup sugar
1 teaspoon salt
2 eggs
1 egg separated
5 hard-cooked eggs, dyed
1 tablespoon milk
small multicolored candies

Dissolve yeast in 1/2 cup warm water. Reserve 10 minutes.

Pour remaining 1/2 cup water in large mixing bowl. Blend in 1 1/2 cups flour, yeast mixture; beat until smooth. Cover with towel; let rise in warm place 2 hours.

Cream shortening; add lemon juice, grated rind. Add sugar, salt, 2 eggs, 1 egg white; cream thoroughly. Add yeast mixture; beat well.

Blend in 2 1/2 cups flour; mix well. Mix in enough remaining flour to make soft dough.

Knead on lightly floured board; roll into shape of a ball. Place in a deep bowl; cover; let rise 2 hours until double in size. Punch down.

Divide dough in 2 equal balls; reserve covered 10 minutes. Roll each ball out in roll 36 inches long. Intertwine 2 ropes to form loosely braided ring, inserting dyed eggs at equal intervals. Place on greased baking sheet.

Bake 10 minutes at 350. Brush bread with mixture of 1 egg yolk, 1 tablespoon milk. Sprinkle with multicolored candies. Bake 40-45 minutes at 350 until golden brown.

Yield, 1 Easter egg braid

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

 

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