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RECIPE: BRAIDED EASTER BREAD
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INGREDIENTS:
2 pkgs. 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
6 soft-boiled, dyed eggs
1 egg
1 tsp. water
DIRECTIONS:
In a large mixing bowl, dissolve the yeast in the warm
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. 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 1 hour). 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. Sink the eggs into the dough. Cover and
let rise until double in size. Beat 1 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.
(Use non-toxic die only when coloring the eggs)
Category: Breads, Holiday
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