Easter "Baskets" Bread

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“This recipe has been passed down from generations of my family. We have it every year during this time, its a sweet bread that is great for breakfast.”
READY IN:
2hrs 20mins
YIELD:
8 "Baskets"
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
  2. Combine milk, water and Fleischmann's Margarine in a saucepan.
  3. Heat over low heat until liquids are very warm (120 F- 130 F).
  4. Margarine does not need to melt.
  5. Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  6. Add 3 eggs and 3/4 cup flour.
  7. Beat at high speed 2 minutes, scraping bowl occasionally.
  8. Stir in enough additional flour to make a soft dough.
  9. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
  10. Place in greased bowl, turning to grease top.
  11. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  12. Punch dough down; turn out onto lightly floured board.
  13. Divide dough into 8 equal pieces.
  14. Take about 1/4 of each piece and set aside.
  15. Shape larger pieces into round balls.
  16. On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
  17. Place a hard-cooked egg in center of each.
  18. Divide each of the remaining 8 pieces of dough in half.
  19. Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
  20. Cover; let rise.
  21. Keep free from draft, until doubled in bulk.
  22. Sprinkle"baskets" with colored nonpareils.
  23. Bake at 350 F degrees for 20 to 25 minutes.
  24. Remove from baking sheets and serve cooled with whipped butter or jelly.

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