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Easter Egg Bread
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- 12 raw eggs, small
- egg coloring
- 1/2 c. milk
- 1/2 c. sugar
- 1 tsp. salt
- 1/2 c. shortening
- grated peel of 2 lemons
- 2 pkg. dry yeast
- 1/2 c. warm water ( 110-115
- 2 eggs, room temperature
- 41/2 c. sifted flour
- 1 egg, beaten
- tiny colored candy sprinkles
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| Wash and dye 12 raw eggs, set aside. Scald milk. In a large bowl put scalded milk, sugar, salt, shortening and lemon peel. Cool to luke warm. Dissolve yeast in luke warm water and add to milk mixture with 2 slightly beaten eggs and 21/2 c. flour. Beat until smooth. Stir in remaining flour a little at a time to form a dough that is easy to handle. Turn on to lightly floured surface. Knead for 5-8 minutes. Dough should be smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise until double in size. Punch down and let rise again til double in size. To Make Large Ring: Divide dough into 4 parts. roll each section into a 36" rope. On a greased cookie sheet, loosely braid 2 ropes leaving room for 6 eggs. Repeat with other 2 ropes on seperate cookie sheet .;INSERT dyed eggs into spaces. For Individual rings: Divide dough into 12 parts and make circle around each egg. Brush with beaten egg and sprinkle colored candies on top. Bake at 350°,15 minutes for individual rings and 20 minutes for large rings. Reheat in a 350° for 8 minutes before serving. |
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