Easter Egg Bread | Renee Conner

This Easter Egg Bread if an Easter tradition in my family. It is a wonderful light, flaky, slightly sweet & citrusy bread that is great for an Easter breakfast or brunch spread. It's an easy recipe and can be made the day before, just chill it, then warm in an oven to be served warm!

Ingredients:
12 White Eggs (Uncooked at Room Temperature*)
Easter Egg Coloring Kit or Food Dye
1/2 Cup Whole Milk (118 mL)
1/2 Cup Granulated Sugar (106g)
1 tsp Salt (less than 1g)
1/2 Cup Shortening (or butter) (88g)
Zest of 2 Lemons
2 Pkg Active Dry Yeast (15g)
1/2 Cup Warm Water (118 mL)
2 Eggs (room temp)
4 1/2 Cup All Purpose Flour (545g)
Also:
1 Egg slightly beaten for egg wash
Nonpareils for decoration

*It is important that the eggs are room temperature when braided into the bread to be sure they will be cooked completely when baked!

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Music in this video courtesy of Audionetwork.com

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