Getting Ready for Easter...

Today I picked up Shreck and Disney Princess dye kits in preparation for our annual Easter egg dye. The last few years we've dyed RAW eggs in order to make Easter Bread, which we eat on Easter Sunday morning.

This year, since we're driving to Georgia for Easter (can't stand the thought of hunting for Easter eggs in a foot of snow), we'll be doing the whole make-and-bake activity several days ahead of time. It's always a leap of faith for me, because I stand a 50-50 shot of killing the yeast. (True confession: the picture-perfect loaf on the left was baked by someone else.)

Usually I wind up making two batches, just to be sure one turns out. But for those of you natural bread makers out there who DON'T subscribe to Canticle (and whyever NOT?), here's the recipe:

Easter Bread:

2-3/4 C flour
1/4 C sugar
1 tsp salt
1 pkg dry yeast
2/3 C milk
2 Tbls margarine
2 eggs, beaten
4 colored raw eggs
(optional: 1/4 C chopped blanched almonds)

Combine flour, sugar, salt and yeast in large bowl. Heat milk and margarine over low heat until warm (120-130F). Add to dry ingredients. Add beaten eggs into dry mixture with milk. Beat 2 minutes.

Stir in enough additional flour to make soft dough. Knead 8-10 minutes. Place in a greased bowl, flip to grease top. Cover and let rise until double (1 hour). Punch down. If adding almonds, knead them now. Divide in half and roll each half into 24" rope.

Twist ropes together loosely, like a candy cane. Form into ring on greased sheet, tucking loose ends under to form ring. Brush with melted butter, and place eggs into spaces of twist. Cover and let rise until double (about 45 minutes). Bake 350 for 30-35 minutes.

We usually make 2 for two reasons: If they both turn out, we bring one to a friend. If not, we eat the one that doesn't look as though it will break a tooth. After all, Lent (and any associated suffering) is over. It's time to REJOICE!