Easter Egg Bread
|Dry yeast||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs) (105Â° To 115Â°)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Warm milk||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Baking powder||1 Teaspoon|
|Egg yolk||1 , beaten|
|Hard boiled eggs||10 (Unshelled And Dyed)|
|Powdered sugar||1 1⁄2 Cup (24 tbs), sifted|
|Milk decorator candies||3 Tablespoon|
Dissolve yeast in warm water; let stand 5 minutes.
Combine boiling water and cinnamon, stirring well; set aside.
Combine 3 eggs and 3/4 cup sugar in a large mixing bowl; beat well, Add butter, and beat until blended.
Skim off 1/4 cup clear cinnamon water, and add to egg mixture.
Discard remaining cinnamon water.
Stir in yeast mixture and V2 cup warm milk, blending well.
Combine flour, baking powder, and salt; mix well.
Gradually stir dry ingredients into batter to make soft dough.
Turn dough out onto a lightly floured surface, and knead 8 to 10 minutes or until smooth and elastic.
Divide dough into quarters.
Roll each quarter into a 22-inch rope.
Pinch 2 ropes together at one end to seal.
Twist ropes together.
Shape twist into a ring, and pinch ends together to seal.
Place on a greased baking sheet.
Repeat with remaining 2 ropes.
Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in bulk.
Brush rings with beaten egg yolk.
Bake at 350°F for 25 minutes or until golden brown.
Gently push 5 dyed eggs into each loaf immediately when loaves are removed from oven.
Combine powdered sugar and 2 to 3 tablespoons milk, stirring well.
Drizzle over bread while warm; sprinkle with decorator candies.