And one more that didn't make it in last week.
* Exported from MasterCook *
Bread, Easter Bird's Nest
Recipe By :Dorese
Serving Size : 0 Preparation Time :0:35
Categories : Bread Bread-Bakers Mailing List
Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons active dry yeast
1 cup lukewarm water
2 tablespoons white sugar
1 1/2 cups all-purpose flour
3/4 cup shortening
1 cup white sugar
1 1/2 teaspoons salt
3 eggs
1 egg white
4 teaspoons grated lemon zest
2 tablespoons lemon juice
3 1/4 cups all-purpose flour
6 eggs -- in the shell, dyed if desired
1 tablespoon heavy cream
2 tablespoons multicolored candy sprinkles
1 beaten egg yolk
Original recipe makes 2 braided rings
This decorative, tasty bread looks like a bird's nest when finished.
Use raw eggs that you've colored to put in the center. They cook
right along with the bread! This is a favorite in my family, and we
have it for breakfast every Easter Sunday with the eggs we've
colored. This Easter bread is especially tasty because it has a faint
hint of lemon in it. My favorite way to eat it is warmed up, with
butter spread on top.
1. Sprinkle yeast onto warm water in a mixing bowl; let stand 5
minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until
smooth, then cover and set aside in a warm place until doubled in
bulk, about 1 hour.
2. Cream together the shortening, 1 cup of sugar, and salt in a
bowl. Add the 2 eggs and egg white, one at a time, mixing until
smooth between each addition. Stir in the yeast mixture along with
the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a
smooth dough is formed. When the dough has pulled together, turn it
out onto a lightly floured surface and knead until smooth and
elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to
coat with oil. Cover with a damp cloth and let rise in a warm place
until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into four equal size rounds; cover and let rest for
2 minutes. Roll each round into a long rope about 18" long.
5. Grease two large baking sheets. Using the two long pieces of
dough, form a loosely braided ring on one of the baking sheets,
leaving spaces for three colored eggs. Seal the ends of the ring
together and use your fingers to slide the eggs between the braids of
dough. Repeat to form second loaf. Cover, and let rise until doubled
in bulk , or until your finger leaves a dent when the bread is gently
pressed, about 30 minutes.
6. Preheat oven to 350F (175C). Beat egg yolk together with 1
tablespoon heavy cream; set aside.
7. Bake in preheated oven for 10 minutes, then brush on egg yolk
mixture and decorate with candy sprinkles. Continue to bake until the
loaves are dark brown and sound hollow when tapped on the bottom, 30
to 40 minutes.
Source:
"allreccipes.com"
S(Internet address):
"http://allrecipes.com/Recipe/Easter-Birds-Nest-Bread";
Start to Finish Time:
"4:15"
T(cook):
"0:40"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 5269 Calories; 216g Fat (36.9%
calories from fat); 134g Protein; 696g Carbohydrate; 24g Dietary
Fiber; 2141mg Cholesterol; 3929mg Sodium. Exchanges: 30 1/2
Grain(Starch); 9 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 36 Fat; 15
Other Carbohydrates.