Flower Pot Egg Bread
Happy Healthy Holidays!
A tender yeast bread that you literally baked in a flower pot for a literal Flower Pot Egg Bread! When you turn the bread out, you have flower pot shaped loaves for Easter.
1/2 cup lukewarm water
1 tablespoon sugar
2 packages active dry yeast
1-1/2 cups milk, scalded and cooled
3 tablespoons sugar
1 tablespoon salt
3 eggs lightly beaten, or 3/4-cup liquid egg substitute
1/4 cup shortening
7 to 7-1/2 cups all purpose flour
1 egg yolk
1 tablespoon cold water
Measure water, add 1 tablespoon sugar and stir until sugar dissolves. Sprinkle yeast over and let stand 10 minutes.
Put scalded, lukewarm milk into large bowl. Add 3 tablespoons sugar, salt, eggs and shortening and beat together. Add half of flour and beat thoroughly with wooden spoon. Add enough of remaining flour to make a fairly stiff dough that is easy to handle. Mix very well with hands. Turn out on floured board and knead until dough is smooth and small bubbles appear under the surface (about 5 minutes). Round up and put in greased bowl. Grease top of dough, cover with a damp cloth and set in a warm place. Let rise until double in bulk (about 1-1/2 hours).
Punch down and let rise again until nearly double (about 45 minutes).
Punch down again. Shape dough into balls (just as for dinner rolls), making them just large enough to half-fill your chosen flower pots (one 7- pot, one 6-inch pot and one 5-inch pot works well). Put balls in well greased pots and set in a warm place. Let dough rise until level with the tops of the pots.
Heat oven to 375 degrees. Beat egg yolk and cold water together lightly with a fork. Brush over tops of loaves and sprinkle generously with sesame seeds. Bake about 1 hour or until loaves sound hollow when tapped lightly on top. Cover with aluminum foil if loaves start to brown too much on top. Let stand in pots 5 minutes. Loosen carefully and turn breads out on racks to finish cooling. Note: Bake dough in three 9 x 5 x 3-inch loaf pans if desired.
Recipe makes 3 loaves.
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Chocolate Easter eggs were first made in France and Germany in early 19th century and later spread throughout Europe. In the beginning, solid chocolate Easter eggs were made. In later years, they were made hollow.