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Ингредиенты
- 12 x Large eggs in shell uncooked Easter egg coloring
- 1/2 c. lowfat milk
- 1/2 c. sugar
- 1 tsp salt
- 1/2 c. shortening Grated peel of 2 lemons
- 2 pkt active dry yeast
- 1/2 c. hot water (110 to 115 degrees F)
- 2 x Large eggs at room temp
- 4 1/2 c. sifted all-purpose flour (about)
- 1 x egg beaten Tiny colored candies (colored sprinkles)
Инструкции
- Wash 12 uncooked Large eggs. Tint shells with egg coloring; set aside
- Scald lowfat milk; add in sugar, salt, shortening, and lemon peel. Cold to luke hot.
- Sprinkle yeast on hot water; stir to dissolve. Add in to lowfat milk mix with 2 Large eggs, slightly beaten, and 2 1/2 c. flour. Beat till smooth.
- Stir in sufficient remaining flour, a little at a time, to create a dough which is easy to handle. Turn onto lightly floured board and knead till smooth & elastic, 5 - 8 min. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in hot place free from drafts till doubles, about 1 hour.
- Punch down; cover and let rise again till almost doubled, about 30 min.
- Make 2 large braided rings or possibly 12 individual rings as follows: Large Rings: Divide dough into 4 parts. Form each part into a 36 inch rope. On a greased baking sheet, shape 2 ropes into a very loosely braided ring, leaving space for 6 Large eggs. Repeat with other 2 ropes of dough for a second ring. Insert 6 tinted Large eggs in spaces in each ring. Individual Rings: Divide dough into 12 parts. Form each part into a ring around a tinted egg.
- Cover and let rise till doubled.
- Brush proportionately with beaten egg. Sprinkle with tiny decorating candies.
- Bake in a moderate oven (375 degrees F) 15 min for individual rings, 20 min for large rings, or possibly till lightly browned. Serve hot.
- Makes 2 large or possibly 12 individual rings.
- Note: Easter Egg Bread can be baked the day before. Chill. At serving time, reheat in moderate oven (350 degrees F) 8 min.
- NOTES : I know this is too late for this year's holiday, but I thought I would post it anyway.
- This recipe comes from a book called "Homemade Bread" written by the Food Editors of the Farm Journal. Published in 1969, it was giving to me by my sister when I first expressed an interest in baking bread when I was 14 years old. I have not made this recipe for many years, but I do remember it was a hit, especially for the youngsters.
