Easter Bread Recipe
Servings: 12
Ingredients
- 2 env. (1/4 ounce. each) active dry yeast
- 1/4 c. lukewarm water
- 1/8 teaspoon salt
- 3/4 c. plus 1 teaspoon sugar
- About 4 1/2 c. flour
- 8 Large eggs at room temperature (3 lightly beaten, 5 in the shell and dyed Easter colors)
- 1/4 c. hot lowfat milk
- 1 stick butter, melted
- 1 egg yolk
Directions
- In small bowl combine yeast, water, salt and 1 tsp. sugar. Set aside till bubbly (5 min). In large bowl stir 4 1/2 c. of flour and remaining 3/4 c. of sugar with a whisk. Make a well in center of dry ingredients. In a small bowl mix the 3 beaten Large eggs with the hot lowfat milk and pour into well with the yeast mix and melted butter. Mix till the dough comes together, Turn out onto floured surface. Knead about 5 min. Return dough to bowl. Cover bowl with plastic and let rise in hot place 1 1/2 to 2 hrs. Roll into 18 inch log. Transfer dough to greased cookie sheet and curve the ends around to create a wreath. Press whole Large eggs into top of wreath. Mix egg yolk with 1 tsp. water and glaze the bread. Bake 45 to 50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 101 | 30% |
| Total Fat 11.41g | 14% |
| Saturated Fat 5.96g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 128mg | 5% |
| Potassium 104mg | 3% |
| Total Carbs 49.24g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 13.6g | 9% |
| Protein 9.23g | 15% |
