Quick and Easy Easter Egg Bread
This is a quick and easy recipe and not as time consuming as the traditional
- 2 cups water, divided into 1/4 cups
- 4 teaspoons
- 4 raw eggs*
- 4 different food colorings
pound frozen bread dough, thawed
* The eggs must be raw, uncooked when you use them so that they don't
overcook when baked, also you can decorate the eggs any way you like.
- 1/3 cup confectioners' sugar
- 2 teaspoons milk
- Heat oven to 375 degrees F.
- In 4 small bowls or cups, combine 1/2 cup water and 1 teaspoon vinegar,
add 1/4 teaspoon of a different food color to each cup. Place 1 egg in each
cup and allow to sit until the desired color is attained, turning the eggs occasionally
with a spoon. Remove and let dry.
- Divide the thawed frozen bread dough in thirds.
- On a lightly floured surface, roll each piece of dough into a 24inch rope.
Braid the strips together then place on a lightly greased baking sheet and form
into a ring, pinching the ends together to seal.
- Tuck the colored eggs very carefully into the braid, spacing them . Cover
loosely with plastic wrap and let rise at room temperature for 1 hour, or until
doubled in size.
- Make an egg wash and brush top of bread only.
- Bake for 25 to 30 minutes or until golden in color.
- Remove from oven and place on a wire rack to cool slightly.
- While the bread is cooling slightly, combine in a bowl confectioners'
sugar and remaining 2 teaspoons milk, stirring until thoroughly blended. Brush
the warm bread with the glaze, being careful not to coat the colored eggs.
- Serve warm, or cover and chill until ready to serve.
Posted by bettyboop50 at recipegoldmine.com.
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