NANA'S EASTER EGG BABIES, RICH EGG BREAD
This is a recipe for the person who already bakes bread. I would not recommend it to someone who has never made bread. Bread baking is done by touch and feel of the dough at least in this Italian Family so you need to know the texture of a bread dough so it isn't too sticky but then not to add too much flour to make it dry. This has been a family tradition of ours for years. We make 20-25 loaves the day before Easter to share with family and friends. I will post a picture next week of our babies. This is not the Easter egg bread with the frosting and sprinkles. When baking bread make sure your kitchen is warm, I like to keep my kitchen temp around 70 degrees. I let my bread and dough rise on top of my dryer while running it. Another good place is in a sunny spot. Do not raise your bread on top of oven or in a low heated oven it can start to cook.
Provided by Pumpkie
Categories Yeast Breads
Time 4h25m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Pour 1/2 cup warm water into a large mixing bowl. Add stirring to dissolve 2 packages yeast. Let set till bubbles form anywhere from 5-10 minutes depending on humidity and temperature of kitchen.
- Stir in milk, sugar, salt, eggs, butter and 4 cups of the flour. Mix with spoon until smooth. Mix in enough of the remaining flour to make dough easy to handle (not to sticky not too dry) do not add too much flour, sometimes we use all the flour and sometimes not dough should be sticky enough to handle but not overly sticky.
- Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes.
- Place in bowl lightly greased with oil, turn greased side up. Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
- Punch down the dough, let rise again (should be less time to rise the second time about 30 -45 minutes ). After second rise divide dough into three egual pieces and shape into braids.
- To shape braids: roll each piece into a 24" long. Place on greased baking sheet and bend 24 inch long roll in half. On inside of long roll at center place one par boiled egg. Then braid the two ends two times and then place second par boiled egg and finish braid.
- Cover with plastic wrap and put in a warm spot to raise a third time, doubling again it should be about 20-30 minutes.
- Bake 20 -25 minutes at 375°F until golden brown and sound hollow when you tap the bottom of the bread. If bread starts to get to brown you can drap tin foil or a brown paper bag over the tops of them while they are baking. You can also make one large loaf and form it into a wreath.
- When braids come out of oven, brush with beaten egg and then rub with butter.
- Cool and enjoy! Take eggs out when slicing bread.
Nutrition Facts : Calories 2805.3, Fat 102.2, SaturatedFat 55.9, Cholesterol 1071.7, Sodium 4526.2, Carbohydrate 381, Fiber 12.2, Sugar 27.1, Protein 82.7
EGG BREAD
Make and share this Egg Bread recipe from Food.com.
Provided by Bertha C.
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add all ingredients to bread making pan.
- Use White bread feature, but add a little extra rising time.
Nutrition Facts : Calories 2150, Fat 52.7, SaturatedFat 29.7, Cholesterol 311.8, Sodium 3996.1, Carbohydrate 358.7, Fiber 12.8, Sugar 57.8, Protein 57.4
BRAIDED EASTER EGG BREAD
This beautiful and decorative Easter bread adds such a festive look to the buffet table! No need to boil the eggs ahead of time, as they bake right into, and along with, the bread! Dyeing the (raw) eggs before setting them into the bread makes this an absolute stunner! Prep time includes "rise" time.
Provided by rosie316
Categories Grains
Time 2h50m
Yield 1 bread ring
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in preheated oven for 50 to 55 minutes, or until golden.
Nutrition Facts : Calories 2365.9, Fat 88.9, SaturatedFat 44.4, Cholesterol 1446.9, Sodium 3318.1, Carbohydrate 301.5, Fiber 10.3, Sugar 52.1, Protein 84.9
POLISH BRAIDED EASTER EGG BREAD
Make and share this Polish Braided Easter Egg Bread recipe from Food.com.
Provided by Charmie777
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in preheated oven for 50 to 55 minutes, or until golden.
Nutrition Facts : Calories 2333.7, Fat 87.2, SaturatedFat 43.3, Cholesterol 1498.5, Sodium 3190.2, Carbohydrate 301.2, Fiber 9.9, Sugar 53.3, Protein 81.1
RICH EGG BREAD
Make and share this Rich Egg Bread recipe from Food.com.
Provided by byZula
Categories Yeast Breads
Time 3h45m
Yield 4 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 6 cups flour. Beat until smooth; mix in enough remaining flour to make dough easy to handle.
- Turn dough onto floured board; knead until smooth and elastic.
- Place in greased bowl, greased side up. Cover, let rise 2 hours.
- Punch dough down; divide into 4 equal pieces.
- Shape into loaves and place in greased loaf pans.
- Cover, let rise again about 1 hour.
- Bake at 375 degrees for 45 minutes or until golden brown.
RICH EGG BREAD
Bake up a delightful loaf or an impressive braided bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h5m
Yield 32
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. (At this point, dough can be refrigerated up to 24 hours.) Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease bottom and sides of 9x5-inch or 8x4-inch loaf pan with shortening or spray with cooking spray. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.
- Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375°F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack. Brush loaf with butter; cool.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 230 mg, Sugar 3 g, TransFat 0 g
CINNAMON-SWIRL EGG BREAD
Make and share this Cinnamon-Swirl Egg Bread recipe from Food.com.
Provided by UnknownChef86
Categories Yeast Breads
Time 3h25m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 cups of the flour and the yeast.
- In a saucepan heat and stir milk, 3 T.
- sugar, margarine and salt until warm and margarine almost melts.
- Add to flour mixture along with eggs.
- Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
- Beat on high speed for 3 minutes.
- Using a spoon, stir in as much remaining flour as you can.
- Turn out onto a lightly floured surface.
- Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total).
- Shape into a ball.
- Place in a lightly greased bowl; turn once to grease surface.
- Cover and let rise in a warm place until double.
- Punch dough down.
- Turn out onto a lightly floured surface.
- Divide in half.
- Cover and let rise 10 minutes.
- Roll each half of dough into a 12 x 7 inch rectangle.
- Brush lightly with water.
- Combine 1/2 cup sugar and cinnamon.
- Sprinkle half of the cinnamon-sugar mixture over each rectangle.
- Roll up from one of the short sides.
- Seal edge and ends.
- Place, seam side down, in greased loaf pans.
- Cover and let rise until double.
- Bake in a 375 F oven for 25- 30 minutes or till done.
- Cover loosely during the last 10 to 15 minutes of baking, if necessary.
- Remove from pans; cool.
EASTER EGG NEST TREATS
Make and share this Easter Egg Nest Treats recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add cereal. Stir until well coated.
- Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
- MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
- Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.
RICH CHALLAH (BRAIDED EGG BREAD)
Many Challah breads either have too many eggs or just not enough. This recipe has just the right amount, about 1 egg per cup of flour. This recipe can also be done on the dough cycle in your bread machine and finished by hand. Best of all it makes THE BEST French toast! Cooking time does not include rising time.
Provided by QueenBof6
Categories Yeast Breads
Time 50m
Yield 1 LARGE LOAF, 16 serving(s)
Number Of Ingredients 10
Steps:
- In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
- After beep, remove risen dough and follow directions on how to shape and bake below.
- In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
- Add eggs one at a time, allow to mix in before adding next one, then add oil.
- Turn mixer up to next speed (2 on Kitchen-aid), add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
- Grease a bowl and place dough in bowl turning to coat.
- Allow to rest and rise until double in size.
- ***Shaping and baking***.
- Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
- Shape dough into a log and cut off 1/3; set aside.
- Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
- Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
- Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
- Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
- Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.
Nutrition Facts : Calories 231.9, Fat 7.3, SaturatedFat 1.3, Cholesterol 76.5, Sodium 255.9, Carbohydrate 34.9, Fiber 1.2, Sugar 4.9, Protein 6.2
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