By Dee514 on April 22, 2003
"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."
Serving Size: 1 (1026 g)
Servings Per Recipe: 1
"I made this bread for easter dinner, declious and easy, but alot time with rising... an all dayer. I enjoyed making with the kids they enjoyed dyeing eggs for bread.watch for the browning on egg wash, may need to partially cover during end of baking time.I also split the halves in to fourths and braided into circle. it was a pretty presentation. thank you, "