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Easter Egg Fruit Bread
Category : Method
- Grease both halves of 3-D Pan. Reserve one cup flour. Mix 4 cups flour, yeast, sugar, grated peel and slat in large mixer bowl. Heat water and butter until hot to touch (125* - 130*F).
- Stir hot liquid into flour mixture. Mix in egg yolks. Add only enough reserved flour to make soft dough. On floured surface, knead 5 minutes or until dough is smooth and no longer sticky.
- Cover dough and let rest 10 minutes. Knead in mixed fruit and cranberries. Divide dough in half. Shape in egg pan, placing seam side up. Let rise until doubled in size. Preheat oven to 400*F.
- Brush top of loaves with melted butter and bake 10 minutes, reduce heat to 350*F and bak an additional 40-45 minutes, or until browned. Cool 5 minutes, remove from pans.
- Brush again with melted butter. Serve warm or cool. Serve with molded egg butters.
Ingredients:
5 cups - all-purpose flour
3/4 cup - sugar
1 1/2 - teaspoons salt
3/4 cup - butter
1 cup - dried mixed fruit bits
2 tablespoons - butter
1 pk - yeast
1 - lemon
1 cup - water
5 - egg yolks, lightly beaten
3/4 cup - dried cranberries, apricots tart cherries
5 cups - all-purpose flour
3/4 cup - sugar
1 1/2 - teaspoons salt
3/4 cup - butter
1 cup - dried mixed fruit bits
2 tablespoons - butter
1 pk - yeast
1 - lemon
1 cup - water
5 - egg yolks, lightly beaten
3/4 cup - dried cranberries, apricots tart cherries
