4 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 1In a large bowl, mix together 1 cup flour, sugar, salt and yeast.
- 2Heat butter and milk to 125°-130°F.
- 3With mixer on low, beat warm liquid into flour mixture until well blended.
- 4Increase speed to medium and continue beating for 2 minutes.
- 5Beat in 2 eggs, 1 egg white and 1/2 cup flour.
- 6Continue beating for 2 more minutes.
- 7By hand, stir in lemon peel and 1 to 1 1/4 cups flour.
- 8Place dough on a lightly floured board, and knead for about 5 minutes adding about 1/2 to 1 cup flour while kneading.
- 9Shape dough into a ball and place in a well greased (buttered) bowl, turn dough to grease the top.
- 10Cover and let rise in a warm draft free place until doubled (about 1 1/2 hours).
- 11Punch down dough, turn on to a lightly floured board, divide dough in half and allow it to rest for 15 minutes.
- 12Grease a large round pizza pan or cookie sheet.
- 13To 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.
- 14Place 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.
- 15Cover, and let rise again until doubled (about 1 1/2 hours).
- 16Preheat oven to 350°F.
- 17Carefully 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).
- 18Beat the egg yolk with 1 teaspoon water and brush dough with egg wash.
- 19Bake bread about 30 minutes or until deep golden brown.
- 20Carefully slide bread off the pan on to a wire rack, and let cool.
- 21Note: The colored raw eggs end up being"hard cooked.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Easter "Egg" Bread
Serving Size: 1 (1026 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2446.9
- Calories from Fat 630
- Total Fat 70.0 g
- Saturated Fat 30.2 g
- Cholesterol 1695.9 mg
- Sodium 2940.7 mg
- Total Carbohydrate 350.5 g
- Dietary Fiber 12.2 g
- Sugars 62.7 g
- Protein 95.5 g