Easter Baskets Bread
Total Time: 2 hrs 20 mins
Preparation Time: 2 hrs
Cook Time: 20 mins
Ingredients
- 6 1/2-7 1/2 cups unsifted flour
- 1/4 cup water
- 1 cup sugar
- 1/4 cup fleischmann's margarine
- 2 packages fleischmann's active dry yeast
- 3 eggs (at room temperature)
- 1 cup milk
- 8 hard-boiled eggs
- colored sprinkles (optional)
Recipe
- 1 in a large bowl throughly mix 2 cups flour, sugar, salt and undissolved fleischmann's active dry yeast.
- 2 combine milk, water and fleischmann's margarine in a saucepan.
- 3 heat over low heat until liquids are very warm (120 f- 130 f).
- 4 margarine does not need to melt.
- 5 gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- 6 add 3 eggs and 3/4 cup flour.
- 7 beat at high speed 2 minutes, scraping bowl occasionally.
- 8 stir in enough additional flour to make a soft dough.
- 9 turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
- 10 place in greased bowl, turning to grease top.
- 11 cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- 12 punch dough down; turn out onto lightly floured board.
- 13 divide dough into 8 equal pieces.
- 14 take about 1/4 of each piece and set aside.
- 15 shape larger pieces into round balls.
- 16 on greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
- 17 place a hard-cooked egg in center of each.
- 18 divide each of the remaining 8 pieces of dough in half.
- 19 shape each into 2 ropes, cross in an"x" over each egg and tuck underneath dough.
- 20 cover; let rise.
- 21 keep free from draft, until doubled in bulk.
- 22 sprinkle"baskets" with colored nonpareils.
- 23 bake at 350 f degrees for 20 to 25 minutes.
- 24 remove from baking sheets and serve cooled with whipped butter or jelly.
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