Home Bread-Bakers v117.n010.4

Easter Bird's Nest Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 12 Mar 2017 15:42:19 -0700
* Exported from MasterCook *

                         Bread, Easter Bird's Nest

Recipe By     :Dorese
Serving Size  : 16    Preparation Time :0:35
Categories    : Bread                           Bread-Bakers Mailing List
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   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.

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.

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.

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.

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.

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.

Preheat oven to 350F (175C). Beat egg yolk together with 1 tablespoon 
heavy cream; set aside.

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.

Cool on a rack completely.

S(Internet address):
   "2 braided rings"
Start to Finish Time:
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Per Serving (excluding unknown items): 302 Calories; 12g Fat (34.7% 
calories from fat); 6g Protein; 43g Carbohydrate; 1g Dietary Fiber; 
54mg Cholesterol; 219mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean 
Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Serving Ideas : Makes a nice edible center piece for your table. A 
good way to eat it is warmed up, with butter spread on top of each slice.

NOTES : 2014 - 0403