Recipe by MARBALET
"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."
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2 1/2 cups
all-purpose flour, divided
1 (.25 ounce) package
active dry yeast
whole eggs, dyed if desired
I've alread reviewed this recipe, but I wanted to add something about preventing the color from bleeding. I dyed my eggs for hours to get a rich, dark color. Once they were done I rinsed them in water and dried them very well. When I inserted them into the ring I tried to put them in as deep as possible. Hopefully this helps!
Original Review: Beautiful bread! I had to add a little more flour when kneading and shortened the baking time! Perfect!! I made one yesterday for Easter, but my family ate it up so I had to bake another today and it came out even better. Put on sprinkles for added color.
This looked very pretty and impressed our Easter guests. However, the bread never rose and it tasted horrible. Am I missing something? I thought you were supposed to mix yeast with warm water first but this recipe didn't have that so we didn't do it. Just wondering what we can do better next time because it really was a lovely centerpiece on our Easter table!
I love how simple the ingrediants are for this recipe. I've made it several times, the first time I followed the directions exactly, it took all afternoon with all the rising, but it came out great. Since then, i have just thrown everything in my bread machine and placing it on the dough setting, then when finished, i roll out the dough and braid it, let it rise and bake. It's a lot easier for me and still tastes great!
This was a fun bread to make. The dough was easy to make in my mixer. I doubled the recipe and ended up with a wreath of braided bread. I put brown eggs in the wreath, and filled the center with our dyed easter eggs. It made a beautiful centerpiece for Easter. The bread was good, and I peeled the eggs and they were cooked through. I used eggs straight from the fridge and they were not noticibly warm after the loaf rose. However, the finished loaf should probably be refrigerated for storage if you plan on eating the eggs.
I made this bread years ago - it was great and people are always impressed by how the colored eggs bake with the bread. I lost the recipe - it's so good to find it again.
This is the recipe I have been searching for. It tastes just like the Easter breads available in fine Italian bakeries in NYC. Very easy to prepare. The delicately sweet flavor and light fluffy texture of the bread is irresistable.
Wonderful! I made the dough in my bread machine to save time and effort and only put two eggs into the braid. I painted on the coloring so it didn't bleed into the bread too much. My mother-in-law actually took a picture of it! It tasted great, too.
Wow! this bread was easy and very tasty. The first one isn't cold yet and I'm already starting to make more. As others have stated mine only took about 25 minutes to bake to a perfect golden brown. Way to go Holly!
* Percent Daily Values are based on a 2,000 calorie diet.
Braided Easter Egg Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 79
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