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Easter Egg Bread

Easter Egg Bread


  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 3 1/2 cups all-purpose flour
  • 2 tablespoons butter or margarine
  • 2/3 cup milk
  • 9 eggs, divided
  • 2 teaspoons grated lemon peel
  • Easter egg coloring kit
  • 1 teaspoon water


  1. About 5 hours before serving or early in day, in bowl, mix sugar, salt, yeast and 1 cup flour.
  2. Heat butter and milk until very warm (125 degrees F). With mixer at low speed, beat liquid into dry ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and 3/4 cup flour, beat 2 minutes. Stir in lemon peel and 1 1/4 cups flour. On floured surface knead dough about 5 minutes working in about 1/2 cup flour; place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 1/2 hours.
  3. Meanwhile, dye 6 eggs your favorite colors, following directions from Easter egg coloring kit, but do not hard-cook eggs; set aside.
  4. Grease large cookie sheet. Cut dough in half; form each 1/2 into a 30-inch long rope. On cookie sheet, twist ropes together to form ring, leaving holes for 5 eggs. Cover, let rise until double, about 1 1/2 hours.
  5. Heat oven to 350 degrees F. Insert raw, colored eggs into holes in twist; place 1 egg in center in cup, beat egg yolk with water; use to brush dough.
  6. Bake 30 minutes or until golden.
  7. Cool on wire rack.

Makes 1 loaf, 16 servings