Friday, March 30, 2007

Eggy Bread for Easter

1 pkg active dry yeast ( 1/4 c warm water)
1/2 c milk
1/4 c sugar
1/4 c margarine
1 tsp salt
3 cups flour
1 slightly beaten egg
icing and candy decorations

Soften yeast in 1/4 c warm water (110 degrees).
Heat milk, sugar, margarine, and salt unitl sugar dissolves.
Stir in 1 c flour; beat smooth.
Add softened yeast and egg; beat well.
Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface till smooth and elastic (8-10 minutes).
Place in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide in half. cover; let rest 10 minutes.
Shape dough into egg shaped balls; place in well greased baking pan(s). Pie pans work great!
Cover; let rise in warm place until double (about 1 hour). Makes 12-16 rolls depending on size.
Bake 375 degrees @20-25 minutes. Cool completely and decorate!

This is one of our Easter favorites! When there is time, each "egg" can be individually decorated with piped on buttercream icing. When there isn't, just glaze and sprinkle with candies! Pretty and yummy! hugs and blessing Mom LBB

2 comments:

roseyjenni said...

thanks for posting this! my eggy bread came out great this year AND i found a nifty substitute for margarine (which we now know is a big block of trans fat - boo!): ricotta cheese! a few sources on the web recommended it and it worked great. it's better than using liquid oils because it closer to margarine's consistency - especially good for bread, where texture is so important. also it has a very clean, mild taste that doesn't interfere with the flavor. the substitution is 3/4 of the amount of margarine called for. i also might suggest reducing the salt by a pinch. if you try it out let me know how it goes!

Karen said...

roseyjenni, your eggy bread totally rocked this year! Left me wanting more (what a surprise), hurray ricotta!