Easter: Braided Easter Bread
Source of Recipe
Flylady Chatters
List of Ingredients
2 packages dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1-1/2 tsp. salt
5 cups all-purpose flour
7 eggs
1 tsp. water
Recipe
Step 1
In a large mixing bowl, dissolve the yeast in the water. Meanwhile,
melt the butter in a saucepan, add the milk, and heat until just warm.
Pour the mixture into the bowl with the yeast. Add the sugar, eggs, and
salt and stir well.
Step 2
Mix in the flour, one cup at a time, until a soft dough is formed.
Turn the dough onto a floured surface, adding flour if the dough is too
sticky to handle. Knead until it becomes elastic. Place it in a lightly
oiled bowl, cover, and set in a warm, draft-free area until doubled in
size (about one hour).
Step 3
Punch down the dough. Divide it into three equal parts and roll each
piece into a 20-inch-long strand. Lay the strands side by side and
gently braid them. (To avoid tearing the dough, braid from the middle
out to an end; repeat with the other side). Place the woven dough in a
wreath shape on a greased cookie sheet, tucking the ends under.
Soft-boil and dye 6 eggs, using non-toxic dyes. Sink the dyed eggs into
the dough. Cover and let rise until double in size.
Step 4
Beat one egg with 1 teaspoon water and brush the wash over the dough.
Bake in a preheated 350 degree oven for 25 minutes, or until golden
brown. Makes one large loaf.
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