Recipe Box
Eggs in a Bread Basket |
 |
 |
Tools:
Ingredients:
- Easter Icing Color Set
- 1 (16 ounce) package hot roll mix
- 1/3 cup chopped dried fruit bits (combinations of cherries, blueberries, or melon mix)
- 1 egg (for wash)
To Color Eggs:
9 raw eggs for dipping
1 cup boiling water
1 teaspoon vinegar
Icing Colors
Mix all liquid ingredients together and let stand 5 minutes. Dip eggs in solution; remove egg and let dry. Eggs are placed in bread raw, but they will be hard cooked when bread is done.
To Bake Eggs:
Line pan cavities with baking cups. Prepare dough as directed on package, adding the dried fruit bits. On lightly floured surface, roll dough into a 12x9-inch rectangle pan. Cut into nine 1-inch strips. Cut each strip in half. Lightly roll each half into a rope and twist. Wrap one rope around inside of baking cup. Place colored Easter egg in middle of dough. Repeat with second rope of dough.
Preheat oven to 375°F. Set breads in warm place and allow to rise 20-30 minutes or until doubled in size. Brush dough with egg mixed with 2 tablespoons of water. Do not brush on egg.
Bake 20 minutes or until golden brown.
Makes 9 petite loaves.
