Easter Bread Ring
5 raw eggs, dyed
different colors (eggs will cook during baking)
2 loaves frozen
bread dough, thawed and allowed to rise
1 cup mixed candied
fruit, finely chopped and divided
½ cup slivered
almonds, finely chopped and divided
Butter or
margarine
Drizzle Icing
Colored
sprinkles
To assemble:
After rising, knead half of candied fruit and almonds
into each loaf. Carefully shape each
piece of dough into a 20-inch rope.
Loosely twist the two ropes together and form a ring on a baking sheet
coated with cooking spray. Pinch the
ends together. Push aside five twists to make a place for each egg. Push eggs down carefully. Cover the bread with wax paper and let rise
in a warm place until doubled in bulk, about 1 hour.
Bake bread in a preheated 375-degree oven for about 35
minutes or until a toothpick inserted in a twist comes out clean. Lightly brush surface with melted butter or
margarine. Place on a wire rack to
cool. Once the bread is cool, drizzle
icing on top between the eggs. Accent
with colored sprinkles!
Drizzle Icing- Whisk together 1 cup confectioners’ sugar,
1 tablespoon milk and
¼ teaspoon vanilla.
Carolyn Gass Hardimon M. S. Home Economist