Easter Egg Bread
- 3 c Flour, unsifted
- 1/4 c Sugar
- 1 ts Salt
- 1 pk Active Dry Yeast
- 2/3 c Milk
- 2 tb Margarine
- 2 Eggs, room temperature
- 1/2 c Mixed Candied Fruits
- 1/4 c Blanched Almonds, chopped
- 1/2 ts Anise Seeds
- Melted Margarine
- 5 Colored RAW Eggs
- Powdered Sugar
- Colored Sprinkles
In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2
tablespoons margarine in a sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add to the dry
ingredients and beat 2 minutes on medium speed, scraping side occasionally.
Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in
enough flour to make a soft dough. Put on a floured board and kneak until
smooth and elastic. Place in a greased bowl and turn one to coat. Cover and
let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and
knead in fruit mixture. Divide in half and roll each into a 24" long rope
and braid loosely to form a ring on a greased cookie sheet. Put the raw
eggs in the spaces, cover and let rise until double about 1 hour. Bake
30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
tablespoons margarine in a sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add to the dry
ingredients and beat 2 minutes on medium speed, scraping side occasionally.
Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in
enough flour to make a soft dough. Put on a floured board and kneak until
smooth and elastic. Place in a greased bowl and turn one to coat. Cover and
let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and
knead in fruit mixture. Divide in half and roll each into a 24" long rope
and braid loosely to form a ring on a greased cookie sheet. Put the raw
eggs in the spaces, cover and let rise until double about 1 hour. Bake
30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
