Easter Egg Bread
rec.food.recipes/Burgess McSwain/1995
Makes 1 loaf

1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
3 1/2 cups all-purpose flour
2 tablespoons butter
2/3 cup milk
9 eggs
2 tablespoons grated lemon peel
Easter-egg coloring kit
1 teaspoon water

In bowl, mix sugar, salt, yeast, and 1 cup flour.

Heat butter and milk until very warm(125F.).

With mixer at low speed, beat liquid into dry ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and 3/4 cup flour; beat 2 minutes. Stir in lemon peel and 1 1/4 cups flour.

On floured surface, knead dough about 5 minutes, working in about 1/2 cup flour; place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 1 1/2 hours.

Meanwhile, dye 6 eggs your favorite colors, following label directions from Easter-egg coloring kit, but do not hard-cook eggs; set aside.

Punch down dough; turn onto floured surface; cover for 25 minutes.

Grease large cookie sheet.

Cut dough in half; form each half into a 30-inch long rope. On cookie sheet, twist ropes together to form ring, leaving holes for 5 eggs. Cover; let rise until doubled, about 1 1/2 hours

Preheat oven to 350F.

Insert raw, colored eggs into holes in twist; place 1 egg in center. In cup, beat egg yolk with water; use to brush dough.

Bake 30 minutes or until golden. Cool on wire rack.