Nanas Easter Egg Babies Rich Egg Bread Recipes

RICH EGG BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
• Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.

GRANDMA NARDI'S ITALIAN EASTER BREAD

Steps:

• Place 3 eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes., Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry., In bread machine pan, place the first 7 bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

NANA'S EGGS FROM CONTADINA®

Steps:

• Heat olive oil in a 9 or 10-inch skillet over medium heat. Add garlic and pepper flakes; cook stirring constantly until garlic is golden brown, 1 to 2 minutes.
• Stir in tomato sauce, basil and oregano. Bring to a simmer. Break eggs gently into sauce, spacing evenly around pan. Cover pan and simmer on low heat 10 minutes or until eggs are cooked as desired.
• Sprinkle eggs and sauce with Parmesan cheese and fresh oregano, if desired.

NANA'S EASTER EGG BABIES, RICH EGG BREAD

Steps:

• Pour 1/2 cup warm water into a large mixing bowl. Add stirring to dissolve 2 packages yeast. Let set till bubbles form anywhere from 5-10 minutes depending on humidity and temperature of kitchen.
• Stir in milk, sugar, salt, eggs, butter and 4 cups of the flour. Mix with spoon until smooth. Mix in enough of the remaining flour to make dough easy to handle (not to sticky not too dry) do not add too much flour, sometimes we use all the flour and sometimes not dough should be sticky enough to handle but not overly sticky.
• Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes.
• Place in bowl lightly greased with oil, turn greased side up. Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
• Punch down the dough, let rise again (should be less time to rise the second time about 30 -45 minutes ). After second rise divide dough into three egual pieces and shape into braids.
• To shape braids: roll each piece into a 24" long. Place on greased baking sheet and bend 24 inch long roll in half. On inside of long roll at center place one par boiled egg. Then braid the two ends two times and then place second par boiled egg and finish braid.
• Cover with plastic wrap and put in a warm spot to raise a third time, doubling again it should be about 20-30 minutes.
• Bake 20 -25 minutes at 375°F until golden brown and sound hollow when you tap the bottom of the bread. If bread starts to get to brown you can drap tin foil or a brown paper bag over the tops of them while they are baking. You can also make one large loaf and form it into a wreath.
• When braids come out of oven, brush with beaten egg and then rub with butter.
• Cool and enjoy! Take eggs out when slicing bread.

NANA'S EGG CURRY AND RICE

Steps:

• Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
• Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
• Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
• Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
• Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
• Preheat oven to 350 degrees F.
• Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.

RICH EGG BREAD

Steps:

• Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 6 cups flour. Beat until smooth; mix in enough remaining flour to make dough easy to handle.
• Turn dough onto floured board; knead until smooth and elastic.
• Place in greased bowl, greased side up. Cover, let rise 2 hours.
• Punch dough down; divide into 4 equal pieces.
• Shape into loaves and place in greased loaf pans.
• Cover, let rise again about 1 hour.
• Bake at 375 degrees for 45 minutes or until golden brown.