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Instructions |
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- 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.
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-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
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-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.
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-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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Originally Submitted
10/10/2010
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