Many years ago (and it seems like eons), there was a time that I enjoyed a visit to my doctor’s office. Oh, I do not mean that I enjoyed going to the doctor. But I did enjoy the plethora of magazines that were available. I was always looking out for recipes that I could make — something different. Magazines in those days were full of all kinds of instructions for special dishes. And I would look longingly at the pictures thinking ” if I could only cook like that.” Julia Child, I was not. My daughter loves affirming this and insists that I raised her solely on unhealthy foods. No comment!

Some of my favorite magazines were Ladies Home Journal, Good Housekeeping, and McCalls. I loved to sit in an obscure corner leafing through my selected magazine quickly lest my name be called and I have to leave it for someone else to get my “find of the day.” Each visit my goal was to get at least a couple of new recipes. I never even thought to buy cookbooks! And I usually did not make the recipe.

I came across an Easter Bread recipe one day. It was so remarkably beautiful with the Easter eggs tucked neatly in the folds of the bread, I just had to have that picture and recipe. So, like the thief I was, I glanced around to see if anyone was watching. I held the page down firmly with one hand and tried to silently tear out the page with the other. I usually closed my eyes as I ripped the page out thinking that would help me be incognito. All my worries were tossed to the wind as soon as I tucked it neatly into my purse.

I still have that Easter Bread recipe from Good Housekeeping. The issue is listed in the top left-hand corner as May 1983. I have kept this page safely in one of my recipe books for 37 years. Over those years, I would glance at it on occasion thinking bread was beyond my capabilities. I never made it. Now over the last few years, I have learned to make bread so I felt this year, I was going to tackle Easter Bread.

One thing that was different about this recipe from all the others I have made is that the flour was added incrementally. And I have always used an egg white wash for the top. This called for an egg yolk wash which really makes for the golden brown top. The dough rose beautifully. And I must admit it was a very good and light bread.

I even made it a second time and just made smaller rings with one egg and tried my hand at a bunny. I drizzled a glaze over the bunny of confectioners sugar and milk. What do you think?

It took me 30+ years to try the recipe but I finally did it. I can check this off my bucket list now. How about you?

EASTER EGG BREAD

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Bread with a hint of lemon flavor with Easter Eggs tucked amidst the dough

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 50 minutes

Ingredients

• 1/4 cup sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 3 1/2 cups all-purpose flour, separated
• 2 tablespoons butter
• 2/3 cup milk
• 9 eggs (review recipe)
• i teaspoon water
• 2 teaspoons grated lemon
• Easter egg dye

Instructions

1. In a mixing bowl, add sugar, salt, yeast and 1 cup of flour.
2. In a small saucepan, heat butter and milk to very warm. (not hot to touch)
3. Combine the wet mixture to dry and beat for two minutes.
4. Add 2 eggs and 1 egg white. Beat until the yellow is combined. Then add 3/4 cup flour and beat an additional two minutes.
5. Add lemon zest and 1 1/4 cups flour. Beat another two minutes.
6. Turn onto a floured surface and knead about 5 minutes working in another 1/2 cup of flour.
7. Cover with a cloth and let rise in a warm place for 1 1/2 hours.
8. Dye 6 eggs using your Easter egg kit. Eggs must be raw. They will cook in the oven with the bread.
9. Punch down dough. Turn onto a floured surface. Cover 15 minutes.
10. Place parchment paper on a large cookie sheet.
11. Cut dough in half. Form each into a long rope - about 30 inches. Twist together to form a ring. Leave a small space for eggs.
12. Cover and let rise about 1 1/2 hours.
13. Preheat oven to 350 degrees.
14. Insert eggs into openings. And lay one in the center.
15. In a small cup add water and yolk. Beat with a fork. Brush the dough.
16. Bake about 30 minutes..

Notes

Review instructions before proceeding. Flour is added at various stages.

If milk mixture is hot to touch, it will kill the yeast and the bread will not rise.

You can make several small braided loaves with one egg in the center. These make nice gifts.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 280Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 193mgSodium: 310mgCarbohydrates: 40gFiber: 1gSugar: 5gProtein: 12g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

Life is a one time offer. Use it well.

–Unknown