Louisa and I are having fun baking! This Easter egg bread was super simple to make using my Whole Grain Artisan Bread recipe. Here’s how:
Follow the recipe right up until it is time to form the dough (step 3). Divide the dough into two parts. Flour a working surface and gently roll each part of the dough into a long “snake” or rope, adding flour as needed. Lay the ropes side by side, attaching them together at one end by pinching and twisting the dough to adhere. Twist the two ropes around each other. Lay on a greased cookie sheet or parchment paper on a cookie sheet. Attach the ends together to create a circle.
Beforehand, dye raw (uncooked) eggs by dipping them in a cup with food coloring until bright! Let dry. Dab a small amount of coconut oil, shortening or olive oil onto your fingers and lightly coat the eggs. Gently pull open the twisted ropes and insert an egg here and there. Let dough rise uncovered 40 minutes. Whisk together one egg and 1 tablespoon water and brush generously onto the risen bread dough to get a golden, shiny crust.
Preheat oven to 350 degrees 10 minutes before rise time is up, if you are using a cookie sheet. If you have formed the bread on a piece of parchment paper and are going to slide it onto a pizza stone, then preheat the oven for 20-30 minutes so your stone gets nice and hot. (We are not trying to get a crispy crust, so there is no need for the pan of water or the high oven temperature.)
When rise time is up, bake for 45 minutes or until golden brown. The eggs will cook right along with the bread!
Fun, festive and super easy!
Enjoy, and Happy Easter!