Easter Egg Bread
List of Ingredients
2 cups plus 2 teaspoons water -- divided
4 teaspoons white vinegar
4 eggs -- (see Note)
4 different food colors
1 pound frozen bread dough -- thawed
1/3 cup confectioners' sugar
Recipe
In each of 4 cups or small bowls, combine 1/2 cup water
and 1 teaspoon vinegar. Add about 1/4 teaspoon of a
different food color to each cup. Place 1 egg in each
cup and allow to sit until the desired color is attained,
turning the eggs occasionally with a spoon . Remove to paper
towels to drain and dry completely.
Divide the dough into thirds. On a lightly floured surface,
roll each piece of dough into a 24-inch rope. Braid the strips
together then place on a baking sheet and form into a ring,
pinching the ends together to seal. Tuck the colored eggs
into the braid, spacing them evenly. Cover loosely with plastic
wrap and let rise at room temperature for 1 hour, or until doubled
in size.
Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes, or
until golden brown. Allow to cool slightly. In a small bowl,
combine the confectioners' sugar and the remaining 2 teaspoons
water, stirring until thoroughly blended. Brush the warm bread with
the sugar glaze, being careful not to coat the colored eggs. Serve
warm, or cover and chill until ready to serve.
NOTE: Feel free to decorate the eggs any way you like, but remember
they need to be raw when you start (so they don't overcook).
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