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Easter Egg Bread Recipe

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Easter Egg Bread
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Ingredients

  • Eggs:
  • 5-7 colored raw eggs
  • Distilled vinegar
  • Hot water
  • Food coloring
  • Easter Egg Bread:
  • 3 cups flour
  • 1/4 cup sugar
  • 1 t salt
  • 2 T rapid rise yeast
  • 2/3 cup milk
  • 1 T anise seed
  • 1 T lemon zest
  • 2 T butter, room temperature
  • 2 eggs, beaten with a fork
  • Vanilla Lemon Glaze:
  • 2 T lemon juice
  • 4 T unsalted butter, melted
  • 2 cups confectioners' sugar
  • 1/4 t vanilla extract
  • 1 T milk
  • Sprinkles
  • Color Eggs:
  • Step 1:
  • Decide how many colors of
  • dye you want to mix for your eggs
  • Set out as many glass cups or bowls
  • Make sure they are large enough to hold
  • the eggs and the liquid needed
  • Step 2:
  • Add 2 T distilled white vinegar to cups
  • Step 3:
  • Add 2/3 cup hot water to each cup
  • Step 4:
  • Add 7-15 drops food coloring to each cup
  • Or until you achieve desired color
  • Step 5:
  • Carefully add eggs to water/vinegar
  • Allow raw eggs to soak until
  • Desired color is reached
  • Wipe dry
  • Store colored eggs in the refrigerator until needed
  • Make Easter Bread:
  • Mix together 2 1/2 cups flour, sugar,
  • salt and yeast in a medium bowl
  • Add anise seed and lemon zest
  • Stir well
  • Place milk and butter in a small glass
  • microwavable safe bowl
  • Microwave until milk is warm and
  • Butter has just begun to melt
  • Watch carefully
  • Make a well in the center of the flour mixture
  • Pour in the milk mixture and eggs
  • Swirl your hand in a circular motion to
  • combine the flour mixture with the milk/eggs
  • Mix well until a soft dough forms
  • Place dough on a floured surface
  • Knead in remaining 1/2 cup flour
  • Knead dough until soft but elastic
  • About 5-8 minutes.
  • Add a small amount, about 1 t oil
  • to your hands to prevent dough from sticking*
  • Place dough in a lightly greased bowl
  • Turning dough to coat
  • Cover bowl with plastic wrap and a damp towel
  • Place in a warm place to rise 1-1/2 hours
  • Punch down
  • Divide dough in half
  • On a floured work surface
  • Roll each half into a ball
  • Shape the balls into 2 long ropes
  • About 1-1/2 inches thick and 18 to 20 inches long
  • Lay ropes side by side on a greased baking sheet
  • Twist one end
  • Add a colored egg
  • Twist ropes together
  • Add another colored egg
  • Twist ropes together
  • Add another colored egg
  • Twist ropes together
  • Add another egg
  • Add 5-6 eggs

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