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Easter Egg Bread Recipe


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     Easter Egg Bread

Category   Breakfast - Brunch
Sub Category   None

5 eggs (uncooked) to color
2 pkgs dry yeast
1 cup warm water
1 1/2 cups flour (sifted)
3/4 cup shortening
2 tbsp lemon juice
1 tbsp grated lemon rind or orange rind
1 cup sugar
1 tsp salt
2 eggs and 1 egg white
4 1/2-4 3/4 cups sifted flour
1 egg yolk
1 tbsp milk

- Dip 5 eggs uncooked to color. - Soften 2 packages of dry yeast in 1/2 cup warm water. Let yeast stand 5-10 mins. - Meanwhile, pour 1/2 cup warm water into large bowl and Blend in 1 1/2 cups sifted flour. - Stir softened yeast, add flour and water mixture, mixing well. Beat until smooth. - Cover bowl with waxed paper and towel. - Let stand in warm place (80 degrees F) for 1 1/2-2 hours.
-Cream until shortening is softened- shortening, lemon juice and rind. - Add 1 cup sugar and 1 tsp salt to cream until fluffy. - In separate bowl, Beat 2 eggs and 1 egg white until thick. - Add beaten eggs in thirds to sugar mixture. - Add yeast mixture
-Measure 4 1/2-3/4 cups sifted flour - Add about half the flour mixture and heat until smooth. - Mix in enough flour to make a soft dough - Knead on a floured surface. - Select a deep bowl large enough that dough will double, shape into a ball - Place ball in greased __; let raise for 1 1/2- 2 hrs. - Punch down with fist - Divide dough into 2 equal balls- let stand for 10 mins. - Roll back ball in 3 in long- roll for a loose braid- leave room for eggs. - Place colored eggs into braid spaces. Cover and Set aside in warm place until doubled.
-Bake for 10 mins. - Brush bread with mixture of 1 egg yolk & 1 tbsp milk. - sprinkle with multicolored candies. - Bake 40-45 minutes more, until bread is golden brown ( might take 1 hour)

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