Easter Egg Bread

• 12 eggs in shells, uncooked and colored
• 1/2 c. sugar
• 1/2 c. shortening
• 1/2 c. warm water
• 4 1/2 c. sifted flour
• colored sprinkles
• 1/2 c. milk
• 1 tsp. salt
• 2 pkg. active dry yeast
• 2 eggs (room temperature)
• 1 egg, beaten

1. Scald milk; add sugar, salt and shortening.
2. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.
3. Add to milk mixture 2 eggs slightly beaten and 2 1/2 cups flour.
4. Beat until smooth.
5. Stir in enough remaining flour to form a stiff dough. Turn onto floured surface and knead until smooth and elastic. Place in a large greased bowl, turn to coat.
6. Cover and let rise, about 1 hour, until doubled.
7. Punch down; cover and let rise again until almost doubled, about 30 minutes.
8. Divide dough into 4 equal parts.
9. Form each part into a 36-inch rope.
10. On a greased baking sheet, twist 2 of the ropes into a loosely braided ring, leaving space for 6 eggs.
11. Insert 6 eggs into spaces.
12. Repeat with remaining 2 ropes of dough.
13. Cover and let rise until doubled. Brush with beaten egg.
14. Sprinkle with colored sprinkles.
15. Bake at 375u0b0 for 15 to 20 minutes or until golden brown.
16. Serve warm.

eggs, sugar, shortening, warm water, flour, colored sprinkles, milk, salt, active dry yeast, eggs, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451435 (may not work)