Easter Egg Bread

Easter Egg Bread Recipe

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Lorraine Passero


Make this a traditional family Easter morning treat.


☆☆☆☆☆ 0 votes

5 Hr
25 Min


  • 12
    eggs in shell
  • ·
    easter egg coloring
  • 1/2 c
  • 1/2 c
  • 1 tsp
  • 1/2 c

  • 2 pkg
    active dry yeast
  • 1/2 c
    warm water 110 to115 degrees
  • 2
    eggs (at room temperature)
  • 4 1/2 c
    sifted all purpose flour
  • 1
    egg beaten
  • ·
    tiny colored candies

How to Make Easter Egg Bread


  1. Wash 12 uncooked eggs. Tint shells with coloring set aside
  2. Scald milk: add sugar, salt ,shortening and lemon peel. Cool to lukewarm
  3. Sprinkle yeast on warm water: stir to dissolve Add to milk mixture with the two eggs, slightly beaten, and 2 1/2 cups of flour. Beat until smooth
  4. Stir in enough flour a little at a time to form a dough that is easy to handle. Turn onto slightly floured board and knead until smooth and elastic 5 to min Place dough in lightly greased bowl, turn over to grease top. Cover and let rise till doubled about 1 hour
  5. Punch down , cover and let rise till almost doubled in size about 30 min
  6. Make 2 large rings or 12 individual rings

    large ring...divide dough into four parts Roll each part into 36 inch rope . On greased baking sheet shape two ropes into a loose braid and set 6 eggs in...repeat with the other two ropes
  7. Individual rings ..divide dough into 12 parts .Form each part into ring around egg
  8. Cover and let rise until doubled in size
  9. Brush evenly with beaten egg and sprinkle with tiny decorating candies
  10. Bake in moderate oven 375degrees
    15 min for individual rings, and 20 min for large rings....or until lightly browned
  11. Note.....may be made a day before and refrigerated and heated for 8 min in a 350 degree over

Printable Recipe Card

About Easter Egg Bread

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Heirloom

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