Recipe - Easter-Egg Bread

One fourth cup Sugar
1 teaspoon Salt
1 pack Active dry yeast
3 One half cup Allpurpose flour
2 tablespoon Butter
2/3 cup Milk
9 Eggs
2 tablespoon Grated lemon peel
Easteregg coloring kit
1 teaspoon Water

From: bmcswain@email.unc.edu (Burgess Mcswain)

Date: Tue, 14 Mar 1995 03:24:40 +0000
In bowl, mix sugar, salt, yeast, and 1 cup flour. Heat butter and milk
until very warm(125F.). With mixer at low speed, beat liquid into dry
ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and
Three fourths cup flour; beat 2 minutes. Stir in lemon peel and 1 One fourth cups flour.

On floured surface, knead dough about 5 minutes, working in about One half cup
flour; place in greased bowl, turning to grease top. Cover; let rise in
warm place until doubled, about 1 One half hours.

Meanwhile, dye 6 eggs your favorite colors, following label directions from
Easteregg coloring kit, but do not hardcook eggs; set aside.

Punch down dough; turn onto floured surface; cover for 25 minutes.

Grease large cookie sheet. Cut dough in half; form each half into a
30inch long rope. On cookie sheet, twist ropes together to form ring,
leaving holes for 5 eggs. Cover; let rise until doubled, about 1 One half hours

Preheat oven to 350F. Insert raw, colored eggs into holes in twist; place
1 egg in center. In cup, beat egg yolk with water; use to brush dough. Bake
30 minutes or until golden. Cool on wire rack. Yields 1 loaf.

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