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Easter Bread

Easter Bread

For 12 people 

 

 

  • 3/8 cup skim milk
  • 1/4 cup Splenda blend sugar
  • 2 Tb I Can`t Believe It`s Not Butter
  • 1/4 tsp salt
  • 1 envelope yeast
  • 1 tsp sugar
  • 1/2 cup beaten Egg Beaters
  • 10 3/4 cups all purpose flour
  • 6 uncooked eggs
  • 1/4 cup Egg Beaters
  • coloring or Easter egg colors

 

  1. Warm ¼ cup milk and combine with Splenda blend, I Can’t Believe It`s Not Butter and salt. Stir until margarine is melted.
  2. Sprinkle in yeast and 1 tsp sugar and remaining milk into a cup. Stir into mixture and let it sit about 10 minutes.
  3. Add two mixtures together, add ½ cup Egg Beaters and flour. Knead for about 5 minutes until well combined and soft. Add a little extra flour if needed and shape into a ball. Cover and let sit about 1½ hours until double in bulk.
  4. While rising, color uncooked eggs with food coloring.
  5. Make 12 balls and push a whole egg in the center of each ball. Be careful not to crack eggs.
  6. Let stand covered about 1 hour, then brush with ¼ cup Egg Beaters.
  7. Bake in 350 oven on cookie sheet, 15 minutes uncovered and 15 minutes covered with aluminum foil.

 

Eggs that are cooked like those in this bread and hard boiled for Easter eggs need to be kept refrigerated so they are safer to eat.

Nutritional Information:277 Calories, 14.9 gm Protein, 32 gm Carbohydrate, 9 gm Fat, 211 mg Cholesterol, 670 mg Sodium

FoodMover windows to close:2 Protein, 2 Starch