Quick and Easy Easter Egg Bread
Of course, if you want Grandma's Original Recipe version (and hers was amazing) you will need a lot more time than this one will take you to whip it up. If you're in a hurry and want something easy, give this one a try. This is light, a touch of sweetness and very impressive to everyone who is a bread lover like I am. It really came alive in both texture and flavor.
More Easter Recipe:
Easter 2013
Easter Italian Traditional Recipes
Easter Desserts
3/4 cup lukewarm water
Let rise until doubled in a warm area or place in a plastic container for future use. (This can be save for up to two weeks until ready to use. When ready let rise for around 2 hours before shaping if saving). This dough can be shaped into rounds for bird nests, braided, add the colored eggs into the dough. I never use them raw, they are already cooked and colored as I mentioned above.
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More Easter Recipe:
Easter 2013
Easter Italian Traditional Recipes
Easter Desserts
instructions:
Quick Easter Bread!
3/4 cup lukewarm water
1 package dry yeast
3/4 tablespoon sea salt
4 egg yolks
1 tablespoon vanilla
2 drops of anise oil or 2 teaspoons anisette extract (or use any kind of flavoring you like. Orange peel makes this taste delicious as well. Try a tablespoon of grated orange peel.)
1/4 cup honey
3 1/2 cups flour
1/4 cup melted butter
parchment paper or on a silpat mat
hard boiled colored eggs
Extra flour for rolling
1 beaten egg or just the whites for the tops to glisten
To make egg nests, you will need hard boiled colored Easter eggs. Cooled.
Dissolve the yeast in the lukewarm water let rest 10 minutes. Add all the rest of the ingredients beat for around 5 minutes until holds together and well blended.
Let rise until doubled in a warm area or place in a plastic container for future use. (This can be save for up to two weeks until ready to use. When ready let rise for around 2 hours before shaping if saving). This dough can be shaped into rounds for bird nests, braided, add the colored eggs into the dough. I never use them raw, they are already cooked and colored as I mentioned above.
Make three long ropes and braid on a floured board. Twist together to form a round. I use the silpat mat so I don't have to transfer to parchment paper or another pan. Now just add the egg to the center, brush with egg whites and let rest around 5 more minutes. Bake the breads until light in color browned on the bottoms in a hot 350 degree oven. Cool. Drizzle with a thick frosting made with powdered sugar and water . Sprinkle with colored candies.
Fun to make delicious to eat they will think you bought it!
Created using The Recipes Generator
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