Easter Egg Bread Recipe

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Easter Egg Bread picture

Summary

Preparation Time45 MinCooking Time55 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexJust EnjoyServings10
CuisineCourse
TasteFeel
MethodDish
Main Ingredient, , Interest Group

Ingredients

 All-purpose flour1⁄2 Cup (8 tbs) (Divided)
 White sugar1⁄4 Cup (4 tbs)
 Salt1 Teaspoon
 Active dry yeast1⁄4 Ounce
 Milk2⁄3 Cup (10.67 tbs)
 Butter2 Tablespoon
 Eggs2
 Whole eggs5 (Dyed If Desired)
 Butter2 Tablespoon, melted

Nutrition Facts

Serving size

Calories 146 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.7%

Saturated Fat 4.5 g22.3%

Trans Fat 0 g

Cholesterol 162.4 mg

Sodium 250 mg10.4%

Total Carbohydrates 11 g3.7%

Dietary Fiber 0.32 g1.3%

Sugars 6.1 g

Protein 6 g11.7%

Vitamin A 6.7% Vitamin C 0%

Calcium 3.9% Iron 5.9%

*Based on a 2000 Calorie diet

Directions

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden.
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