Try this Easter Egg Bread recipe, or contribute your own.
Suggest a better descriptionProcedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk by heating to warm. Blend in eggs, sugar, salt and some lemon rind if desired.Stir in 5 cups of flour and knead and add more flour to make a pliable elastic dough, kneading about 8 minutes or so. Shape dough into a ball, cover and let rise double in a warm place. Punch down and divide dough in half. Roll each half into a long strand. Wrap( twist ) each strand over each other and form into a ring, pinching ends to seal. Place a raw dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1 tbs water with a beaten yolk) and let dough rise double. bake 350 degrees until golden and tested done. >From: LIR119@delphi.com Joan,"Flour Power" From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3467g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 10849 | ||
Calories from Fat: 1889 (17%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 209.9g | 280 % | |
Saturated Fat 89.1g | 446 % | |
Monounsaturated Fat 58g | ||
Polyunsanturated Fat 30.6g | ||
Cholesterol 3606.3mg | 1110 % | |
Sodium 1842.9mg | 64 % | |
Potassium 3828.1mg | 101 % | |
Total Carbohydrate 1834.7g | 540 % | |
Dietary Fiber 60g | 240 % | |
Sugars, other 1774.8g | ||
Protein 375.8g | 537 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10849
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.