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Recipe Name: Easter Egg Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

2 Dry yeast
1/2 Cup(s) Water
3/4 Cup(s) Milk
1/2 Cup(s) Butter
1/3 Cup(s) Sugar
2 Teaspoon(s) Salt
1 Teaspoon(s) Grated lemon rind
3 Eggs, beaten
5 Cup(s) Bread flour, 5 to 8
Raw dyed eggs as desired
Procedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk
byheating to warm. Blend in eggs, sugar, salt and some lemon rind
ifdesired.Stir in 5 cups of flour and knead and add more flour to make
apliable elastic dough, kneading about 8 minutes or so. Shape dough
intoa ball, cover and let rise double in a warm place. Punch down and
dividedough in half. Roll each half into a long strand. Wrap( twist )
eachstrand over each other and form into a ring, pinching ends to
seal.Place a raw dyed egg inbetween the twisted strands. Brush dough
with anegg glaze ( 1 tbs water with a beaten yolk) and let dough rise
double.bake 350 degrees until golden and tested done.>From: Joan,"Flour Power" From: Bread-Bakers

Nutrition (calculated from recipe ingredients)
Calories: 3852
Calories From Fat: 1065
Total Fat: 121.3g
Cholesterol: 816.7mg
Sodium: 4980.4mg
Potassium: 1184.2mg
Carbohydrates: 573.8g
Fiber: 16.5g
Sugar: 78.7g
Protein: 107.9g

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