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Easter Egg Bread Recipe

  • 16servings
  • 65minutes
  • 281calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsSelenium, Zinc, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 to 6-1/2 cups all-purpose flour

  2. 1/2 cup sugar

  3. 2 packages (1/4 ounce each ) active dry yeast

  4. 1 to 2 teaspoons ground cardamom

  5. 1 teaspoon salt

  6. 1-1/2 cups milk

  7. 6 tablespoons butter, cubed

  8. 4 eggs

  9. 3 to 6 hard-cooked eggs

  10. Canola oil

  11. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Easter Egg Bread Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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