Easter "Baskets" Bread

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READY IN: 2hrs 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
  • Combine milk, water and Fleischmann's Margarine in a saucepan.
  • Heat over low heat until liquids are very warm (120 F- 130 F).
  • Margarine does not need to melt.
  • Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 3 eggs and 3/4 cup flour.
  • Beat at high speed 2 minutes, scraping bowl occasionally.
  • Stir in enough additional flour to make a soft dough.
  • Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
  • Place in greased bowl, turning to grease top.
  • Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  • Punch dough down; turn out onto lightly floured board.
  • Divide dough into 8 equal pieces.
  • Take about 1/4 of each piece and set aside.
  • Shape larger pieces into round balls.
  • On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
  • Place a hard-cooked egg in center of each.
  • Divide each of the remaining 8 pieces of dough in half.
  • Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
  • Cover; let rise.
  • Keep free from draft, until doubled in bulk.
  • Sprinkle"baskets" with colored nonpareils.
  • Bake at 350 F degrees for 20 to 25 minutes.
  • Remove from baking sheets and serve cooled with whipped butter or jelly.
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