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Easter Bread Ring




Source of Recipe


Internet


List of Ingredients




5 uncooked eggs, colored
2 packages dry yeast
3/4 cups shortening
3 eggs
1 cup sugar
colored sprinkles
1 cup warm water
6 cups flour
2 Tbsp. lemon juice
1 Tbsp. lemon rind, grated
food dye to color eggs


Recipe



Yeast sponge: Soften yeast in warm water. Blend in 1 1/2 cups of flour and mix well. Cover with wax paper and a towel, set in warm place to rise for 1 1/2-2 hours. Cream the shortening, sugar and 2 eggs plus 1 egg white until thick. Add lemon juice and rind. Blend the egg mixture into the yeast sponge, together with 4 1/2 cups flour to form a soft dough. Add additional flour as needed. Place in a greased bowl, cover and let rise until double in bulk, about 1 1/2 hours. Punch down, divide dough in half. Roll each piece into a rope forming a loose braid. Space 5 eggs into the loops of the braided ring. Cover and let rise until double in bulk, about 1 1/2-2 hours. Bake 350 degrees for 10 minutes. Then brush with 1 egg yolk mixed with 1 tablespoon milk. Bake an additional 40-45 minutes.