Easter Egg Bread Recipe
Ingredients
| Loaves of frozen bread dough 2 | ||
| Raw eggs in shell, dyed pink, green blue, yellow 6-8 | ||
Directions
Thaw bread dough.
Cut 1/3 from each loaf.
Combine the 2 pieces to make 1 ball.
Roll the 3 bread portions into long ropes about 24 inches (60 cm) long.
Be sure to roll, not pull, to get the length.
Pulling will tear bread.
On large greased baking sheet lay the ends of the 3 ropes.
Pinch the 3 ends together.
Now braid the ropes.
There is enough length to form a wreath shaped circle.
Pinch second 3 ends to first 3 ends.
Separate braids here and there and insert an egg in each hollow you make.
Cover with waxed paper then a tea towel.
Let rise until double in size.
Remove covering.
Bake in 375°F (190°C) oven for about 30 minutes.
Brush with butter or margarine.
Cut 1/3 from each loaf.
Combine the 2 pieces to make 1 ball.
Roll the 3 bread portions into long ropes about 24 inches (60 cm) long.
Be sure to roll, not pull, to get the length.
Pulling will tear bread.
On large greased baking sheet lay the ends of the 3 ropes.
Pinch the 3 ends together.
Now braid the ropes.
There is enough length to form a wreath shaped circle.
Pinch second 3 ends to first 3 ends.
Separate braids here and there and insert an egg in each hollow you make.
Cover with waxed paper then a tea towel.
Let rise until double in size.
Remove covering.
Bake in 375°F (190°C) oven for about 30 minutes.
Brush with butter or margarine.
Chef
