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Margy's Easter Egg Bread Recipe

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This recipe for Margy's Easter Egg Bread, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marguerite Vannucci
Added: Thursday, September 29, 2005


5 eggs, uncooked
Food dyes (or Easter egg dyes)
2 pkg. active dry yeast
1 c. warm water (110-115 F.)
1-1/2 c. flour, sifted
3/4 c. shortening
2 T. lemon juice
1 T. lemon peel, grated
1 c. sugar
1 tsp. salt
2 eggs
1 egg white
4-1/2 - 4-3/4 c. flour, sifted

1 egg yolk
1 T. milk
Tiny multicolored candies

Lightly butter a 12x15 baking sheet. Dip raw eggs into food dyes to color eggs and set aside.

Soften yeast in 1/2 c. warm water and let stand for 5-10 minutes. Meanwhile, pour into a large bowl another 1/2 c. warm water and blend in 1-1/2 c. flour; then add yeast mixture and mix well. Beat until very smooth. Cover bowl with wax paper and towel and let stand in a warm place for 1-1/2 to 2 hours.

Cream shortening, lemon juice and lemon peel and then gradually add sugar and salt and cream until fluffy.

Beat eggs and egg white until thick and then gradually add to the sugar mixture, beating thoroughly. Add yeast mixture and mix well.

Now add 1/2 of the remaining flour to the yeast mixture and beat until very smooth. Mix in enough of the remaining flour to make a soft dough. Knead on a lightly floured surface.

Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place into a greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled (About 1-1/2 to 2 hours).

Punch down with fist. Divide into two equal balls. Let stand covered for 10 minutes. Roll each ball out into a long roll about 36 in. long and 1 to 1-1/2 in. thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on a prepared baking sheet. Place colored eggs into spaces of braid. Cover loosely with towel. Set dough aside in a warm place until doubled.

Bake at 350 F. for 10 minutes. Then, brush bread with the mixture of egg yolk and milk, and sprinkle with the tiny multicolored candies and bake 40-45 minutes or more until bread is golden brown.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This bread will add an extra holiday touch to a festive Easter dinner. This recipe was passed down from my grandmother and now all the Vannucci's enjoy it at Easter.




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