Easter Egg Bread Recipe

Name: Easter Egg Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs in shell; coloring; 1/2 c. milk; 1/2 c. sugar; 1 tsp. salt; 1/2 tsp. shortening; grated peel of 2 lemons; 2 pkg. dry yeast; 1/2 c. warm water; 2 eggs, room temperature; 4 1/2 c. sifted flour; 1 egg, beaten

Servings: persons

12 eggs in shell
coloring
1/2 c. milk
1/2 c. sugar
1 tsp. salt
1/2 tsp. shortening
grated peel of 2 lemons
2 pkg. dry yeast
1/2 c. warm water
2 eggs, room temperature
4 1/2 c. sifted flour
1 egg, beaten

1
Wash 12 eggs; tint shells with coloring.
2
Set aside.
3
Scald milk; add sugar, salt, shortening and lemon peel.
4
Cool to lukewarm.
5
Sprinkle yeast on warm water; stir to dissolve.
6
Add to milk mixture with the 2 eggs and 2 1/2 cups flour.
7
Beat until smooth.
8
Stir in enough flour to make stiff dough.
9
Turn onto a lightly floured board.
10
Knead until smooth.
11
Place in a lightly greased bowl.
12
Grease top and cover bowl.
13
Let rise about 1 hour in a warm place; punch down and let rise until double or about 30 minutes.
14
Make 2 large braided rings or 12 small ones.
15
Make 4 ropes; twist until 36 inches long.
16
Braid 2 at a time loosely; insert 6 eggs.
17
Bake 20 minutes at 375u00b0.

1653

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 eggs in shell, coloring, 1/2 c. milk, 1/2 c. sugar, and more.

Yes, Easter Egg Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Egg Bread

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