Easter Egg Bread Recipe

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Easter Egg Bread Ingredients

3 cup flour, unsifted
1/4 cup sugar
1 tsp salt
1 package active dry yeast
2/3 cup milk
2 tbsp margarine
2 eggs, room temperature
1/2 cup mixed candied fruits
1/4 cup blanched almonds, chopped
1/2 tsp anise seeds
1 melted margarine
5 colored raw eggs
1 powdered sugar
1 colored sprinkles

A Recipe for
Easter Egg Bread

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
John Cage

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Sally Edwards

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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.
Jim Davis, "Garfield"

Easter Egg Bread Recipe
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough.
Sharon Stone

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

This is a recipe for Easter Egg Bread from the recipe cookbook of Recipes-to-go (Bread)

Great eaters and great sleepers are incapable of anything else that is great.
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Health food makes me sick.
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking.
Elayne Boolser

Easter Egg Bread

You don't sew with a fork, so I see no reason to eat with knitting needles.
Miss Piggy, on eating Chinese Food

Easter Egg Bread Directions

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk
and 2 tablespoons margarine in a sauce pan and heat over low heat
until warm. (Margarine does not need to be melted). Gradually add to
the dry ingredients and beat 2 minutes on medium speed, scraping side
occasionally. Add the eggs and / cup of flour, beat on high speed for
2 minutes. Stir in enough flour to make a soft dough. Put on a
floured board and kneak until smooth and elastic. Place in a greased
bowl and turn one to coat. Cover and let rise for 1 hours. Combine
fruit, nuts and seeds. Punch down dough and knead in fruit mixture.
Divide in half and roll each into a 24" long rope and braid loosely
to form a ring on a greased cookie sheet. Put the raw eggs in the
spaces, cover and let rise until double about 1 hour. Bake 30-35
minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.

Source: "The Yankee Kitchen" 04-02-93 (No4) [Deb from Boston]

Serves: 1

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Easter Egg Bread Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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