Italian Easter Egg Bread


Italian Easter Egg Bread    “A very festive and impressive Easter Bread! It is definitely worth the effort and comes out perfectly every time. I don’t color the entire hard-boiled eggs on top of the bread because I don’t like the coloring to get onto the bread.  Just rubbing the egg with food coloring after the bread has cooled works fine.    Enjoy!”

Servings: 20        Oven Time: 28-32 minutes

INGREDIENTS:

6  c. flour
½ c. sugar
2 packages (1/4 oz. each) active dry yeast
1 tsp. salt
1 ½ c. milk
6 tablespoons butter
4 eggs

3 hard-boiled eggs, for decoration

DIRECTIONS:

  1. Preheat oven to 375°.
  2. Grease or spray baking sheet pan.
  3. In a large bowl, combine flour, sugar, yeast, and salt.
  4. In a saucepan, heat milk and butter to 120 – 130°.
  5. Add to dry ingredients, beat just until moistened.
  6. Add just 3 of the eggs, beat until smooth.
  7. Stir in enough remaining flour to form a soft dough.
  8. Turn onto a floured surface, knead until smooth and elastic, about 6 – 8 minutes.
  9. Place in a greased bowl, turning once to grease top.
  10. Cover and let rise in a warm place until doubled, about 45 minutes.
  11. Turn onto a lightly floured surface, divide dough into thirds.
  12. Shape each portion into a 34 inch rope. 
  13. Place ropes onto the prepared baking sheet and braid, bring ends together to form a ring.
  14. Pinch ends to seal.
  15. Gently separate braided ropes and tuck the three hard-boiled eggs into openings. 
  16. Cover and let rise until doubled, about 20 minutes.
  17. In a small bowl make an egg wash by beating together water and remaining one egg; brush egg wash over dough.
  18.  Bake at 375° for 28 – 32 minutes or until golden brown.
  19. Place pan on a wire rack to cool for thirty minutes.
  20. Using a paper towel and food coloring, squeeze a few drops of food coloring onto the paper towel and  rub the tops of the hard-boiled eggs if you wish, being careful not to touch the bread with the food coloring.  
  21. When food coloring is dry on the eggs, use a knife around edges of the pan to loosen the bread and carefully invert bread upside down on a wire rack, then quickly invert bread onto a serving plate.
  22. Store bread covered on the counter.

Nutritional Information

Italian Easter Egg Bread

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20

Amount Per Serving: 1

Calories: 188
Calories from Fat: 40

* % Daily Value *
* Total Fat 5g 8%
* Saturated Fat 1g 7%
* Cholesterol 40mg 13%
* Sodium 164mg 7%
* Potassium – – %
* Total Carbohydrates 33g 11%
* Dietary Fiber 1g 4%
* Protein 2g 4%
* Sugars 7g
* Vitamin A 5%
* Vitamin C 1%
* Calcium 4%
* Iron 9%
* Thiamin – %
* Niacin – %
* Vitamin B6 – %
* Magnesium – %
* Folate – %

* * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Categories: Breads, Holiday, Yeast Breads

Tags: ,

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