Easter Braided Petite Loaves
Source of Recipe
Internet
List of Ingredients
petite loaf pan
easter icing color kit
easter petite loaf baking
cup
***INGREDIENTS***
1 package hot roll mix -- (16 oz.)
1 egg -- (for egg wash)
1 orange -- zest of
1/4 cup chopped almonds
mix
***TO COLOR EGGS***
9 raw eggs
wilton icing colors
1 cup boiling water
1 teaspoon vinegar
Recipe
Directions for Loaves: Line pan cavities with baking
cups. Prepare dough as directed on mix package, adding
the almonds and orange zest. On lightly floured
surface, roll dough into a 12 x 9 in. rectangle. Cut
into nine 1 in. strips. Cut each strip in half.
Lightly roll each half into a rope and twist. Wrap
one rope around inside of baking cup. Place colored
Easter egg in middle of dough. Repeat with second rope
of dough. Preheat oven to 375F. Set breads in warm
place and allow to rise 20-30 minutes or until
doubled. Brush dough with egg wash (egg mixed with 2
tablespoons water). Do not brush on the colored Easter
egg. Bake 20 minutes or until golden brown. Makes 9
petite loaves.
Directions for coloring eggs: Mix all ingredients
together and let stand 5 minutes (Wilton Icing Colors,
boiling water and vinegar). Dip eggs in solution;
remove eggs and let dry. Eggs are placed in bread raw,
they will be hard cooked when bread is done.
|
|
member logon
