Easter Egg Bread
  • Cooking Time: 30
  • Servings: 16
  • Preparation Time: 80
  • 6 1/2 Cups all-purpose flour
  • 1/2 Cup sugar
  • 2 Packages active dry yeast 2 Teaspoons ground cardamom
  • 1 Teaspoon salt
  • 11/2 Cups milk
  • 6 Tablespoons cubed margarine
  • 4 Eggs
  • 3 to 6 hard cooked eggs
  • Canola oil
  • 2 Tablespoons water
  1. Combine dry ingredients in a bowl and mix well. Bring milk and margarine to 120 degrees F. and add in dry ingredients. Add 3 eggs and mix until smooth. Knead on a floured surface 7 minutes. Place in a greased bowl and grease surface before letting rise 30 minutes. Boil eggs and peel. Dye eggs and rub lightly with oil to shine. Punch down dough and cut into 3 equal portions. Roll into a 2 foot rope. On a greased cookie sheet, braid ropes, bringing ends together to form a circle. Preheat oven to 375 degrees F. Cover and let rise 20 minutes. Beat last egg with 1 teaspoon water and brush surface of dough. Bake 30 minutes. Surround with dyed eggs for presentation.
Not just for Easter anymore. Perfect for Sunday morning brunch. $$$Cost per Serving: $0.30, Recipe Cost $4.76