without the eggs. (see photo at bottom of post)
Abbey says it isn’t Easter Bread without the eggs and
I think it is much more festive with them.
Here is my recipe
1 large egg plus enough water to equal 1 cup 2 Tablespoons
1/4 cup butter at room temp.
1 1/2 tsp. salt
3 cups Bread flour (add a little more if dough seems too wet)
3 tbsp. nonfat Dry milk
5 tbsp. sugar
2 tsp. bread machine yeast
If Desired: 5 raw eggs, dyed and brought to room temperature (I have found if the eggs are cold, they will not cook completely during the baking time for the bread)
- Place dough ingredients in bread pan in order listed above
- Set on Basic Dough
- When cycle is completed, remove dough from bread pan onto a lightly floured board.
- Cover with inverted bowl and allow to rest 15 minutes.
- Divide dough in half.
- Roll each piece into a log about 24-inches long.
- Pinch top edges together and begin braiding each piece over the other.
- Form into a circle and pinch ends together.
- Transfer to a baking sheet sprayed with PAM.
- Gently snuggle each egg into the dough. It helps to make an indentation with your fingers so the egg sits deep enough.
- Cover; let rise in a warm, draft-free place 1 hour or until double in size.
Bake at 350 degrees for 30-35 minutes until golden brown. (I usually tent mine with foil during the last 15 minutes to prevent over browning.
In addition, you may want to drizzle on a glaze made of 1/2 cup confectioners sugar, 1/2 tsp. melted butter, splash of almond extract and a few grains of salt stirred with a bit of water or orange juice to desired consistency.