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.
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 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.
EGG BREAD
Make and share this Egg Bread recipe from Food.com.
Provided by Bertha C.
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add all ingredients to bread making pan.
- Use White bread feature, but add a little extra rising time.
Nutrition Facts : Calories 2150, Fat 52.7, SaturatedFat 29.7, Cholesterol 311.8, Sodium 3996.1, Carbohydrate 358.7, Fiber 12.8, Sugar 57.8, Protein 57.4
HOMEMADE EGG BREAD
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. -June Mullins, Livonia, Missouri
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 pieces each)
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , 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, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 245mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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.).
EASTER BIRD'S NEST BREAD
This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top.
Provided by Dorese
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 24
Number Of Ingredients 16
Steps:
- Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
- Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. 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 four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
- Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
- Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 29.7 g, Cholesterol 79.1 mg, Fat 9.2 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 175.6 mg, Sugar 10.4 g
POLISH BRAIDED EASTER EGG BREAD
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
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
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