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EASTER EGG BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easter Egg Bread Recipe: How to Make It - Taste of Home image

I've made this Easter treat for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia

Provided by Taste of Home

Total Time 01 hours 20 minutes

Prep Time 55 minutes

Cook Time 25 minutes

Yield 1 loaf (16 pieces).

Number Of Ingredients 12

1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups 2% milk
6 tablespoons butter, cubed
4 large eggs, room temperature, divided use
3 to 6 hard-boiled large eggs, unpeeled
Assorted food coloring
Canola oil
2 tablespoons water

Steps:

  • In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts : Calories 281 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

EASTER EGG BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easter Egg Bread Recipe: How to Make It - Taste of Home image

I've made this Easter treat for 20 years! Colored hard-boiled eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed any time of year. My husband especially enjoys this bread with baked ham. —Heather Durante, Wellsburg, West Virginia

Provided by Taste of Home

Total Time 01 hours 20 minutes

Prep Time 55 minutes

Cook Time 25 minutes

Yield 1 loaf (16 pieces).

Number Of Ingredients 12

1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups 2% milk
6 tablespoons butter, cubed
4 large eggs, room temperature, divided use
3 to 6 hard-boiled large eggs, unpeeled
Assorted food coloring
Canola oil
2 tablespoons water

Steps:

  • In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts : Calories 281 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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