Easter Egg Bread – Janie's Mill
Janie's Mill manager Jill Brockman-Cummings makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but...
Ingredients
- 1 c. warm water
- 4 ½ tsp. Yeast
- 3 c. Janie’s Mill Sifted Artisan Bread flou r (1 ½ c. for initial yeast bloom)
- 3 c. Janie’s Mill High-Protein Bread flour
- 6 T. room temperature butter
- 6 T. vegetable oil
- 1 c. granulated sugar
- 1 ½ tsp. salt
- 2 eggs
- 1 egg white (save the yolk for the egg wash)
- 4 tsp. lemon zest from about 2 lemons
- oil for the bowl
- 5 raw, dyed and decorated eggs
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