Braided Easter Egg Bread Food

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EASTER "EGG" BREAD



Easter

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

3 -3 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup whole milk
2 tablespoons unsalted butter
2 whole eggs
1 egg white
1 egg yolk
3 teaspoons freshly grated lemons, rind of
1 teaspoon water
5 raw eggs, colored with edible dye

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.
  • ".

BRAIDED EASTER EGG BREAD



Braided Easter Egg Bread image

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

2 ½ cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
⅔ cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

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

BRAIDED EGG BREAD



Braided Egg Bread image

For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

3-1/4 to 3-3/4 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
3/4 cup water
3 tablespoons canola oil
2 large eggs, room temperature
TOPPING:
1 large egg
1 teaspoon water
1/2 teaspoon poppy seeds

Steps:

  • In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SWEET BRAIDED EASTER BREAD



Sweet Braided Easter Bread image

Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.

Provided by Sandis Take

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h35m

Yield 12

Number Of Ingredients 14

1 ¼ cups whole milk (heated to 95 degrees F/35 degrees C)
⅓ cup vegetable oil
½ teaspoon salt
1 teaspoon orange extract
3 eggs, at room temperature, divided
⅔ cup white sugar
3 tablespoons grated orange zest
4 cups all-purpose flour, or more as needed
4 teaspoons active dry yeast
4 whole eggs
2 tablespoons water
2 tablespoons anise extract
assorted food coloring
1 teaspoon anisette liqueur

Steps:

  • Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
  • Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
  • Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
  • Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
  • Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
  • Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g

BRAIDED EASTER BREAD



Braided Easter Bread image

A very special bread baked with a colored Easter Egg in the center; very attractive. This recipe calls for a flavoring called fior di Sicilia, which is orange flower water. I have not seen this in stores, but am assured it makes everything from cakes to frostings and cookies taste like a Creamsicle. Sounds yummy! I substitute vanilla and orange extract to equal about 1/4 teaspoon. Adapted from a recipe by Mary Ann Esposito (Ciao Italia).

Provided by threeovens

Categories     Yeast Breads

Time 3h40m

Yield 4 Easter Breads, 4 serving(s)

Number Of Ingredients 13

1/4 ounce active dry yeast (1 packet)
1/4 cup warm water (110 to 115 F)
1/2 cup warm buttermilk (110 to 115 F)
4 large eggs, at room temperature
4 colored hard-boiled eggs
1 large orange, juiced
2 tablespoons orange zest
1 teaspoon fior di sicilia orange flower water (or better a combination of vanilla and orange extract) or 1/4 teaspoon vanilla extract (or better a combination of vanilla and orange extract)
4 1/2-5 cups unbleached all-purpose flour
1/2 cup sugar
1 1/2 teaspoons salt
8 tablespoons unsalted butter, softened (1 stick)
colored crystal sugar, for sprinkling

Steps:

  • Preheat oven to 375 degrees F.
  • Dissolve yeast in warm water in a medium bowl. Allow to proof for about 5 minutes until bubbles appear on the surface of the water. Stir in the buttermilk, then beat in 3 of the eggs, one at a time. Add orange juice, zest, and fior di Sicilia (if available) or flavor extract(s). Set aside. The fourth egg is reserved for an egg wash on the finished braids.
  • In a bowl combine 4 1/2 cup flour, sugar, and salt. Break up the butter and add to dry ingredients. Work it in with your hands until mixture is crumbly. Add in the yeast mixture and continue mixing with your hands and form a ball of dough. Add additional flour, if needed, to obtain a dough that is soft but not too tacky. Dough could also be made in a stand mixer.
  • Turn dough out on floured work surface and knead for 3-4 minutes until smooth. Let dough rest for 10 minutes; cover with a clean kitchen towel or an inverted bowl. Knead again for about 5 minutes and no longer tacky.
  • Oil a large bowl lightly and place dough inside and turn to coat with oil. Cover bowl with plastic wrap and let rise until doubled in size, 2 to 2 1/2 hours.
  • Once it has risen to double, punch it down and transfer to a lightly floured work surface. Knead until it is smooth and not tacky.
  • Divide dough into 8 pieces. Roll each piece into a 16 inch rope. Form a braid by using 2 ropes, then bring the ends together to form a circle. Place braided ring on a parchment lined baking sheet allowing room for them to rise again (two per baking sheet).
  • Place an Easter Egg in the center of each braid and brush dough with the reserved beaten egg. Sprinkle dough with colored sugar. Cover and let rise 20 minutes.
  • Bake until golden brown, about 30-40 minutes. Cool on wire racks.

Nutrition Facts : Calories 1003.8, Fat 34.9, SaturatedFat 18.2, Cholesterol 434.8, Sodium 1044.8, Carbohydrate 141.6, Fiber 5.7, Sugar 31.9, Protein 29.6

POLISH BRAIDED EASTER EGG BREAD



Polish Braided Easter Egg Bread image

Make and share this Polish Braided Easter Egg Bread recipe from Food.com.

Provided by Charmie777

Categories     Yeast Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 9

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

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 preheated oven for 50 to 55 minutes, or until golden.

Nutrition Facts : Calories 2333.7, Fat 87.2, SaturatedFat 43.3, Cholesterol 1498.5, Sodium 3190.2, Carbohydrate 301.2, Fiber 9.9, Sugar 53.3, Protein 81.1

BRAIDED EGG LOAF



Braided Egg Loaf image

We like to make egg loaf at Easter time. This is a soft, tasty home-made bread recipe that is sure to become one of your family's favourites.

Provided by Ranikabani

Categories     Yeast Breads

Time 2h30m

Yield 2 loaves

Number Of Ingredients 12

1 (1/4 ounce) package yeast
5 cups flour
1 teaspoon salt
1/3 cup sugar
1 1/4 cups hot water (over 120 F)
1/3 cup soft margarine
2 large eggs
3 -5 drops yellow food coloring
2 tablespoons margarine, melted
1 egg yolk, blended with
1 tablespoon milk
1 1/2 tablespoons sesame seeds or 1 1/2 tablespoons poppy seeds

Steps:

  • In a big mixing bowl, combine the 1 1/2 cups flour, and salt.
  • Add yeast to hot water and sugar together and when the yeast dissolves add it to the flour mixture above.
  • Pour in the water and beat until it's smooth.
  • Fold in the soft margarine, eggs and food colouring.
  • Add remaining flour (a little at a time) to make a soft dough.
  • On a floured board, knead until it's smooth and elastic.
  • Grease a big bowl.
  • Brush top of dough with melted margarine.
  • In a warm spot, let it rise for about 1 1/2 hours.
  • Punch dough down and knead it again on the floured board.
  • Divide the dough into two equal balls.
  • Then divide each ball into 3 smaller pieces and roll each of these pieces into"ropes".
  • Braid the ropes to form 2 small loaves.
  • Cover and let loaves rise until double in size.
  • Preheat oven to 350 degrees F.
  • Brush the loaves with the egg yolk mixture and sprinkle with sesame seeds/poppy seeds.
  • Bake for 25-30 minutes until the loaves sound hollow when thumped.

BRAIDED EASTER EGG BREAD



Braided Easter Egg Bread image

This beautiful and decorative Easter bread adds such a festive look to the buffet table! No need to boil the eggs ahead of time, as they bake right into, and along with, the bread! Dyeing the (raw) eggs before setting them into the bread makes this an absolute stunner! Prep time includes "rise" time.

Provided by rosie316

Categories     Grains

Time 2h50m

Yield 1 bread ring

Number Of Ingredients 9

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

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 preheated oven for 50 to 55 minutes, or until golden.

Nutrition Facts : Calories 2365.9, Fat 88.9, SaturatedFat 44.4, Cholesterol 1446.9, Sodium 3318.1, Carbohydrate 301.5, Fiber 10.3, Sugar 52.1, Protein 84.9

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