EASTER EGG BREAD
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, West Virginia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll 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. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Nutrition Facts : Calories 281 calories, Fat 8g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 231mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
EASTER BREAD
This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!
Provided by Food Network Kitchen
Categories side-dish
Time 5h10m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
- Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
- Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
BRAIDED EASTER EGG BREAD
This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g
EASTER "EGG" BREAD
My grandmother used to make Easter Egg breads, but she used to make small individual braided "baskets" with an egg nestled in the center under the handle. This recipe is very similar to hers, but makes one large loaf instead. This recipe is from the April 1983 issue of Good Housekeeping magazine. Prep time includes 3 hours rising time.
Provided by Dee514
Categories Yeast Breads
Time 4h30m
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- In a large bowl, mix together 1 cup flour, sugar, salt and yeast.
- Heat butter and milk to 125°-130°F.
- With mixer on low, beat warm liquid into flour mixture until well blended.
- Increase speed to medium and continue beating for 2 minutes.
- Beat in 2 eggs, 1 egg white and 1/2 cup flour.
- Continue beating for 2 more minutes.
- By hand, stir in lemon peel and 1 to 1 1/4 cups flour.
- Place dough on a lightly floured board, and knead for about 5 minutes adding about 1/2 to 1 cup flour while kneading.
- Shape dough into a ball and place in a well greased (buttered) bowl, turn dough to grease the top.
- Cover and let rise in a warm draft free place until doubled (about 1 1/2 hours).
- Punch down dough, turn on to a lightly floured board, divide dough in half and allow it to rest for 15 minutes.
- Grease a large round pizza pan or cookie sheet.
- To shape the dough into ropes without stretching it, hold a dough half in both hands and gently"shake" it (don't pull it) into a rope.
- Place the ropes of dough side by side on the pan and turning the pan as you work, loosely twist the ropes into a ring forming 5"nests" for the colored eggs.
- Cover, and let rise again until doubled (about 1 1/2 hours).
- Preheat oven to 350°F.
- Carefully insert the raw colored eggs into the"nests" by gently spreading the dough apart to make space (its best not to let the raw eggs touch the pan, it causes them to crack).
- Beat the egg yolk with 1 teaspoon water and brush dough with egg wash.
- Bake bread about 30 minutes or until deep golden brown.
- Carefully slide bread off the pan on to a wire rack, and let cool.
- Note: The colored raw eggs end up being"hard cooked.
- ".
EASTER EGG BREAD
I remember as a child my mom would make Easter Egg Bread and it was always so beautiful I didn't want to cut into it. I've been missing it for a few years now & decided it was finally time to make it for myself. I found a few basic recipes online and played around with a combination of those and my original recipe for Recipe #293120 and this was the final result. I also wanted to bring a little Spring into it using fresh lemon zest and topped with a lemon glaze. It's best served the day it's made and a perfect compliment to your tea or coffee at Easter brunch. Ingredient list and directions include coloring the eggs.
Provided by Tinkerbell
Categories Yeast Breads
Time 3h20m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- In bowl of stand mixer fitted with dough hook attachment (can be done by hand), combine 2 cups of the flour and the yeast.
- In small saucepan on the stove, combine 2 Tablespoons of the butter, salt, sugar and milk. Heat on medium just until butter is nearly melted.
- Add hot mixture to flour and yeast. Begin mixing on low - medium speed. Add two of the eggs, one at a time mixing well inbetween. Add the lemon zest, reserving the whole lemon for the glaze.
- Begin adding small amounts of flour, approximately another 1-1/2 cups total or until the dough is only slightly sticky when poked with a finger, but can be formed into a ball without sticking to your hands.
- Form into a ball and place smooth side down in a greased bowl (I just spray the mixer bowl with non-stick cooking spray) and then turn the dough over so the smooth side is now on top. Cover with a damp kitchen towel and place in a warm area to rise until doubled, about 1 hour.
- While dough is rising, gently wash the outsides of the other 5 eggs. Fill 5 coffee mugs or deep bowls with a cup or so of water and one teaspoon each of vinegar. Add about 3 drops of food coloring to each cup or until it's the shade you like, then stir and gently lower one egg into each color. Let sit for 15-30 minutes or until the desired shade has been reached. Remove with slotted spoon (I use a pasta fork) to a dry paper towel and allow to dry.
- When dough is double in size, punch down in the center, turn out onto a lightly floured surface and divide into two balls. Cover with damp towel or foil and let rest for 10 minutes.
- Roll each ball into a long rope, approximately 26-30 inches long. Place side by side on a greased cookie sheet and very loosely twist them together and then form the whole thing into a circle, pinching the ends together.
- Gently make openings in the dough twists and insert one egg into each opening. (Try to keep the eggs from touching the cookie sheet so they don't get scorched during baking.) Cover with damp towel and allow to rise until doubled again. Approximately 45 mintues.
- At about 30 minutes of rising time, preheat the oven to 350°.
- When dough has doubled, melt the last two Tablespoons of butter and brush over loaf.
- Bake for 40 to 50 minutes or until loaf is nicely browned. You may want to cover loosely with foil the last 10-15 minutes to avoid over-browning.
- In small bowl stir together the confectioner's sugar, milk and about 2 teaspoons of fresh squeezed lemon juice. Beat till smooth, adding more juice or sugar until a thick but still liquid consistency is reached. Spread or pour glaze over loaf. Can serve immediately or cool and use as a centerpiece first.
- (The eggs will be hard-cooked after baking and are safe to eat.).
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EASTER EGG BREAD RECIPE | SOUTHERN LIVING
From southernliving.com
Total Time 2 hrs 20 mins
- Bring vinegar and 10 cups of the water to a boil in a large saucepan over high. Carefully divide hot water mixture evenly among 5 bowls, and add food coloring gel to each bowl to achieve desired colors. Place 1 of the hard-cooked eggs in each bowl, and let stand until eggs are dyed, about 5 minutes. Remove dyed eggs from water mixture, and transfer to a rimmed baking sheet lined with paper towels; refrigerate, uncovered, for at least 1 hour or up to 12 hours.
- Meanwhile, heat milk and butter in a small saucepan over medium-low, stirring occasionally, until butter is completely melted and a thermometer inserted in milk mixture registers 120°F, about 5 minutes. Beat sugar, yeast, cardamom, salt, and 2 cups of the flour with a stand mixer fitted with a dough hook attachment on low speed until well combined, about 30 seconds. Add warm milk mixture to sugar mixture, and beat on medium speed until combined and very smooth, about 2 minutes. Add 3 of the large eggs to flour mixture, and beat until combined, about 2 minutes. Add remaining 4 1/2 cups flour, and beat until well combined and dough is sticky, about 2 minutes. Transfer dough to a work surface lightly dusted with flour, and knead until dough becomes smooth and elastic, about 6 minutes, adding more flour to work surface as needed to prevent dough from sticking. Transfer dough to a large bowl lightly greased with cooking spray, cover with a kitchen towel or wrap tightly with plastic wrap, an
- Line a rimmed baking sheet with parchment paper; set aside. Uncover dough, and punch down to remove air pockets. Transfer dough to a work surface lightly dusted with flour, and divide dough into thirds. Roll each third into a 24-inch-long rope, and transfer to prepared sheet pan. Gently braid dough pieces tightly together, and shape into a ring; pinch dough ends together to seal. Remove dyed eggs from refrigerator, and brush with oil. Arrange dyed eggs on braided dough ring, gently tucking eggs into braided dough. Cover dough with a kitchen towel or plastic wrap, and let rise in a warm place until doubled in size, about 20 to 30 minutes. Preheat oven to 375°F. Whisk together remaining 1 egg and remaining 2 tablespoons water in a small bowl, and gently brush mixture over dough, being careful not to brush eggs. Bake dough in preheated oven until golden brown and fragrant, about 25 to 30 minutes. Let bread cool on baking sheet 5 minutes; transfer to a wire rack to cool until ready to serv
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