I said yesterday I’d give you the recipe for the Easter Egg Bread I made so here ya go.
I’ve had this recipe kicking around for a while but I already had a braided bread that I make a lot so I figured I didn’t need another one. I was so wrong. Trust me. Yum.
The fun thing about this recipe is the eggs bake with the bread so when you’re coloring your eggs–which you don’t have to do but it’s fun and if you don’t then you’re both mean and boring–be careful you don’t break them.
Between the two rings I made, I probably tried four or five ways to make it easier to get the eggs in there but, in the end, you’re just going to have to pull your braid apart a little bit and nestle those colorful things in as best as you can.
I wanted to have purty pictures but I got into the whole bread making process and only took two.
What you’ll need:
- ~3 cups of flour
- 1/4 cup sugar
- 1 tsp salt
- 2 1/4 tsp yeast [1 packet]
- 2/3 milk
- 3 Tb butter
- 2 jumbo eggs
- 6 raw, dyed eggs
- lots of melted butter
What you’ll do:
In a small sauce pan, add the milk and the butter and let them heat until the butter gets soft enough to smoosh with your fingers. Test the temp if you get nervous–anything over 130° will probably assassinate your yeast.
Get a big bowl and add a cup of flour, the sugar, the salt and the yeast. Add the warmed milk/butter to one side of the bowl and slowly incorporate it into the flour mixture. Whip it around w/a spatula until it’s mixed well and toss in your eggs and whip until they’re combined as well.
Add a cup and a half of flour to the bowl and mix well; the dough will still be very soft.
Put a cup of flour on your counter and dump your dough blob out onto it. Knead the dough for eight minutes or until the dough has firmed up, is no longer sticky and has pretty much cleaned your hands for you. Add flour as you need it.
Lightly oil a bowl, plop in your dough and turn once to coat and cover with a damp tea towel for an hour.
After the hour has gone by, punch the dough down and cut into three even pieces. Put them on your counter and cover with your towel. Let them hang out for a bit…like between five and ten minutes.Make the three pieces into two feet ropes and braid them into a big, long braid. This is when I work the eggs in. Try to nestle them in so their bottoms aren’t going to touch your baking sheet. Once all the eggs are nested in, bend the braid into a circle or leave it straight. Totally up to you.
Turn your oven to 350°.
Place the egg creation on a parchment paper lined baking sheet and cover for 45 minutes so it can get another rise in.
Once the time’s up, brush the bread with the butter and toss in the oven for 25-30 minutes. After 25 minutes, the eggs and bread will be done but the eggs are going to be hard to peel. Just watch it and make sure it doesn’t get too dark.
The bread makes fabulous sandwiches.