Title: Easter Egg Bread
Categories: Breads, Hand made
Yield: 1 Servings

2 pk Dry yeast
1/2 c Water
3/4 c Milk
1/2 c Butter
1/3 c Sugar
2 ts Salt
1 ts Grated lemon rind
3 Eggs; Beaten
5 c Bread flour; (5 to 8)
Raw dyed eggs as desired

Procedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk by
heating to warm. Blend in eggs, sugar, salt and some lemon rind if
desired.Stir in 5 cups of flour and knead and add more flour to make a
pliable elastic dough, kneading about 8 minutes or so. Shape dough into a
ball, cover and let rise double in a warm place. Punch down and divide
dough in half. Roll each half into a long strand. Wrap( twist ) each strand
over each other and form into a ring, pinching ends to seal. Place a raw
dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1
tbs water with a beaten yolk) and let dough rise double. bake 350 degrees
until golden and tested done.

>From: LIR119@delphi.com Joan,"Flour Power"
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe