McPhersonSentinel - McPherson, KS
  • Seasonal recipe: Easter Egg Bread

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  • Ingredients
    * 6 to 6-1/2 cups all-purpose flour
    * 1/2 cup sugar
    * 2 packages (1/4 ounce each) active dry yeast
    * 1 to 2 teaspoons ground cardamom
    * 1 teaspoon salt
    * 1-1/2 cups milk
    * 6 tablespoons butter, cubed
    * 4 eggs
    * 3 to 6 hard-cooked eggs
    * Canola oil
    * 2 tablespoons water
    * In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
    * Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
    * Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape 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. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
    * Beat water and remaining egg; gently brush over dough. Bake at 375° for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).
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