Easter Egg
Bread 1/4 cup sugar 1 teaspoon salt 1 pkg. active dry yeast 3 1/2 cups all-purpose flour 2 tablespoons butter 2/3 cup milk 9 eggs 2 tablespoons grated lemon peel Easter-egg coloring kit 1 teaspoon water In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and milk until warm. 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. Yield: 1 loaf |
Razzle Dazzle Recipes
Copyright 2000-2006