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Egg Nest Braided Bread
from the kitchen of Sharmagne Leland-St. John
2 ½ cups all purpose flour, divided
¼ cup granulated sugar
1 teaspoon salt
1 .25 packet active dry yeast
⅔ cup milk
2 tablespoons butter
5 whole eggs, dyed but uncooked
Coloured cookie sprinkles
Preheat oven to 350°
In a mixing bowl place 1 cup flour and the sugar,
salt and yeast. Stir well to combine.
In a small saucepan combine ⅔ cup of milk
and 2 tablespoons butter. Heat over a low flame
until the milk is warm and the butter softened but
not melted. Slowly add the milk to the flour mixture,
When your dough has pulled together, turn it out
onto a lightly floured surface and knead for approx-
imately 8 minutes or until smooth and elastic.
Lightly oil a large bowl. Place the dough in the
bowl and turn to coat with the oil. Cover with a
damp cloth and let rise in a warm place for 1 hour
or until doubled in size.
Punch down the dough and turn it out onto a lightly
floured surface. Divide the dough into 2 equal sized
rounds. Cover and let rest for 10 minutes. Roll each
round into two 36 inch long 1 ½ inch thick baguettes.
Take the two long pieces and form a loosely braided
ring. Leave spaces for the coloured eggs. Seal both
ends together and slip the eggs between the braids of
Carefully move the dough ring to a buttered baking sheet.
Cover loosely with a damp towel. Place in a warm place
for approximately and let rise until doubled in volume.
When risen brush with melted butter.
Bake until golden, approximately 50 to 55 minutes. The
eggs will cook along with the bread. Sprinkle with the