Page 37 - FLIPBOOK NEW

RON WRIGHT’S EASTER EGG BREAD BRAID

Ingredients
2 ¾ - 3 ¼ cup f lour (varies)
1/4 - 1/2 teaspoon anise oil
1/2 cup sugar
1 cup candied red or green

1 teaspoon salt
cherries (varies to taste)
1 package yeast
1/2 - 1 cup raisins (t0 taste)
2/3 cup milk
5 colored hard boiled eggs
~DO NOT EAT THESE EGGS~
4 tablespoons melted butter
2 eggs at room temperature

ICING
water, vanilla and confectionery sugar

Instructions
In a large bowl, combine 1 cup f lour, sugar, salt and not dissolved yeast. Heat milk and

4 tablespoons butter in microwave till butter melts. Make sure it is only WARM, not
hot (120-130 degrees). Add to dry ingredients. Beat 2 minutes at medium speed,
scrapping bowl occasionally. Add 2 eggs and 1/2 cup f lour. Beat at high speed 2
minutes. Stir in enough additional f lour to make soft dough. Turn onto f loured board.
Knead about 8-10 minutes. Place in greased bowl. Turn dough to grease top. Cover
with clean kitchen towel. Let rise until dough is double the size, about 1 hour.

NOTE: Prepare cherry, raisin mixture now. Cut and dice candied cherries, add raisins
and anise oil. Mix and put aside.

Punch down dough. Knead in fruit and raisin mixture. Divide dough in half. Roll each
piece of dough into a 24 inch rope. Twist ropes together loosely to form a circle on a
greased baking sheet. Brush with melted butter. Place colored eggs into the dough.
Cover with the kitchen towel again and let rise until double, about 1 hour. Bake at 350
degrees for 30-35 minutes or until done. The cake tester should come out clean.
Remove from baking sheet and let cool. When cool put braid on serving plate. Frost

with confectionery sugar and water mixture and decorate with sprinkles.

This Easter braid was made every Easter by Ron Wright for his family. The braid was
for Easter breakfast and what was left over was eaten after church. Sometimes we
were lucky and Ron would make two! He would always put it on a crystal platter.

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