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Sunday, March 18, 2012

Braided Easter Egg Bread



From the kitchen of One Perfect Bite...I'll be featuring several Easter breads over the next few weeks, and I thought this would be a good recipe with which to begin the series. It's the easiest of the lot to make and it will be doing double duty as a table prize and centerpiece at an upcoming church luncheon. Those of you who are long-term readers of One Perfect Bite probably remember the Flower Pot Bread that was used in the same way. This year, however, I was asked to find a bread that was edible as well as decorative. I found this recipe at Allrecipes and it was just what I was looking for. Fortunately, this will be a group effort and my responsibility is limited to demonstrating how the bread is made. The real work will be done by a dozen other gals who will actually bake the coffee rings. I don't anticipate there will be any problems if the recipe instructions are followed, but this bread differs from some of the others that are floating around. The eggs that are inserted into the dough are not cooked prior to baking. That means they must be carefully handled when they are dyed. This braid is especially attractive when the eggs are intensely colored, but pale or brightly hued, they must be thoroughly dry before they are inserted into the dough. Moisture will cause them to bleed and spoil the appearance of the bread. Alton Brown has a recipe in which eggs are baked rather than boiled or steamed. I'm including a link to it, here, because it's a technique you might want to use with your Easter eggs. This bread is best served freshly made but it will keep a day or so if you intercept the eggs before serving. Here's the recipe.

Braided Easter Egg Bread...from the kitchen of One Perfect Bite courtesy of Allrecipes.com

Ingredients:
2-1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
2-1/4 teaspoons (1 package) active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
4 to 5 uncooked eggs, dyed and thoroughly dried
2 tablespoons butter, melted

Directions:
1) Combine 1 cup flour, sugar,salt and yeast in a large bowl. Mix well.
2) Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened but not melted.
3) Gradually add liquid mixture to flour mixture, stirring constantly. Beat in eggs and 1/2 cup of reserved flour. Add remaining 1 cup flour in two parts, stirring well after each addition. When dough comes together turn onto a floured surface and knead until dough is smooth and elastic, about 8 minutes.
4) Lightly oil a large bowl, place dough in bowl and turn to coat all surfaces with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5) Deflate dough and turn it out on a lightly floured surface. Divide dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long rope about 36 inches long and 1-1/2 inches thick. Use ropes to form a loosely braided ring, with spaces to insert eggs. Seal ends of ring and transfer to a lightly buttered baking sheet. Use fingers to slide eggs between braids of dough. Cover loosely with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
6) Meanwhile, preheat oven to 350 degrees F. When dough has doubled in size, brush with melted butter and bake for 50 to 55 minutes, or until golden brown. Let sit for 10 minutes, then transfer to a wire rack to cool. Yield: 1 ring.








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35 comments:

Lynda said...

This is beautiful bread Mary. Can't wait to see the others you're going to post!
Have a blessed Sunday.

Andrea V said...

love the eggs nestled in there! I've never done anything like this. So adorable!

My Little Space said...

Mary, looking forward to more gorgeous Easter recipes from you. Bet your grandsons are looking forward to it too. ((hugs))
Happy weekend.
Kristy

Coleens Recipes said...

There's nothing quite as festive on the table as an Easter bread, how pretty.

Loveforfood said...

The photos makes me drool as always !

Hovkonditorn said...

So beautiful bread!

A Seasonal Cook in Turkey said...

Wow, Mary, this bread is soo professional and looks fantastic! You are amazing...love from that dirty dog!!!

Alessandra said...

This looks really cute! I'm looking forward to your future Easter posts!

Ciao
Alessandra

What's Baking?? said...

I always enjoy your posts and you never cease to amaze me with your cooking and baking talent! Great idea for an easter bread! Love it.

ImSoVintage said...

I have never seen anything like this before, Mary. As I love anything with the word bread in it I am sure it is delicious and would be a really fun addition to an Easter table.
Laura

Happier Than a Pig in Mud said...

I've made this before! Fun and pretty:@)

Sue/the view from great island said...

Gorgeous! This is getting me in the Easter spirit.

Rita said...

Beautiful Mary! I have always admire these, maybe this year I will be brave enough; will follow your creations.
Rita

Jeannie said...

That is absolutely gorgeous! I love the colorful eggs inserted into the loaf! So pretty!

Sangeetas Kitchen said...

Gorgeous, Mary, Gorgeous!

raquel@eRecipe.com said...

Colorful and yummy bread! Great photo =)

A Paix√£o da Isa said...

wuau o wuau ela esta super essa brioche muito mas muito bonita eu ja comia uma fatia parabens ela esta 5* adorei beijinhos e bom domingo

Hanna said...

Wow Mary!!!! I am so happy you came by my blog!!! Your O's amazing!!!!!! I used to cooks ms post 5 days aweek but have since been working overtime nights and training for a marathon so I haven't been on the kitchen nearly as much! Makes me sad bit soooooo glad to have met you!!!! Will definitely be following!!!

All Things Yummy said...

Wow, that would look great as a centerpiece for our Easter dinner. Love it.

Amalia said...

What a beautiful bread! I love those bright eggs, it's just perfect for Easter! I haven't ever made any Easter breads before, but I definitely want to start a new tradition this year :)

Gabi said...

What a beautiful bread, practically want to eat my screen...

http://teenytastytriumphs.blogspot.co.uk/

Ginny said...

It is beautiful! But what reason is there for not cooking the eggs?

Joanne said...

My grandmother would always make her easter bread like this! Beautiful loaf.

GLENDA CHILDERS said...

So pretty and springlike.

Fondly,
Glenda

Aldy @ Al Dente Gourmet said...

Adorable, Mary! Such a wonderful Easter recipe :) Happy weekend!

Hugs <3

Catherine said...

Dear Mary, This Easter bread brings so many good memories from my childhood. It looks perfectly beautiful. Blessings my dear friend, Catherine xo

SuzyEats said...

this is so cute! i love it.

Pam said...

Oh boy... my kids would be thrilled if I made this for them!

The Harried Cook said...

That is such a beautiful bread... love those adorable colored eggs burrowed in there :) Looking forward to more Easter recipes!

Salsa Verde said...

What a wonderful and gorgeous suggestion!
It looks great and must be a delight!
Cheers,
Lia.

Marigold Houseware Boutique said...

I bet it tastes as good as it looks! THis is so tastefully done. Beautiful.

Platanos, Mangoes and Me! said...

This is something that I would definitely screw up so I sit here admiring your work. I give you a BRAVO!

The Single Nester said...

I could cry reading this post. I have wonderful memories of both my mom and grandma making this bread each Easter. Since they passed, I have not made it. I may just try it.

The Food Hunter said...

I'm in charge of making the Easter bread at our house. Thanks for sharing this recipe

Rosemary said...

I just made my first focaccia and then I made challah! (Taking it to church Easter Sunday so I cna have it blessed. Figure if it doesn't taste good, it won't kill us.) I might be brave enough to make this . . . next year.

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