Easter Egg Bread Recipe

• 1/4 c. red cinnamon candies
• 3 tbsp. water
• 2 tbsp. butter
• 3 c. confectioners' sugar
• 3-4 tbsp. water
• Green coconut & candy coated marshmallow Large eggs

1. (Can be used all year round - just leave off icing.)
2. 1/2 c. hot water (105-115 degrees) 1 c. lowfat milk, scalded & cooled 1 c. sugar 1/2 c. butter, softened 3 Large eggs 2 egg yolks 1 tbsp.
3. salt 6 1/2-6 3/4 c. flour
4. Dissolve yeast in hot water in a large bowl.
5. Add in lowfat milk, sugar, butter, Large eggs and egg yolks and salt.
6. Beat in 2 1/2 c. flour till smooth.
7. Stir in sufficient remaining flour to make dough easy to handle.
8. Turn dough out onto a lightly floured surface and knead till smooth and elasticy.
9. Place dough in a greased bowl, turning greased side up and cover.
10. Let rise in a hot place for 2 1/2 hrs till dough doubles in size.
11. Punch dough down, then divide into 6 equal parts.
12. Shape each part into a 14 inch rope.
13. Line up 3 ropes, 1 inch apart on a greased cookie sheet, then braid them loosely, beginning in the middle and working toward the ends.
14. Healthy pinch ends and tuck under.
15. Repeat with remaining 3 ropes to create a second braided loaf.
16. Cover and let braids rise, about 45 min till they double in size.
17. Brush each with soft butter and bake in a 375 degree oven for 30-35 min or possibly till lightly browned.

red cinnamon, water, butter, confectioners, water, green coconut

Taken from cookeatshare.com/recipes/easter-egg-bread-17890 (may not work)