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Ingredients
| all-purpose flour (unsifted): 6 cups |
| granulated sugar: 1/2 cup |
| active dry yeast: 2 .25oz packages |
| cardamom (ground): 1 tsp |
| salt: 1 tsp |
| 2% milk: 1 1/2 cups |
| salted butter: 6 Tbl (cubed) |
| eggs: 4 |
| eggs: 3 (hard cooked) |
| vegetable oil |
| water: 2 Tbl (cold) |
Easter Egg Bread
Credit: AllRecipes
User rating:
"I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, Virginia"
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Prep Time
35 min -
Cook Time
30 min -
Servings
16 serving(s)
Tags
Directions
- In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
- Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
- Beat water and remaining egg; gently brush over dough. Bake at 375 degrees F for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.