Cinnamon Egg Bread
This bread can be fun to make with kids and it also makes a beautiful centerpiece for your table. The raw eggs will bake with the bread and become hard cooked eggs. This is also a great brunch dish.
1 hr 15 mins Cook Time
30 mins Yield: 12 servings
- Low Fat
- 3 teaspoons yeast
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 4 cups all purpose flour
- 1 1/2 cups water at 110-120°
- 1 Eggland's Best egg lightly beaten with 1 teaspoon water
- 4-6 large Eggland's Best Eggs - dyed with PAAS , if desired
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Place yeast, salt, sugar, and flour in work bowl of food processor. Mix well. While machine is running, slowly add water until dough forms a ball. You might not need all of the water. The dough should feel smooth and not sticky. Place a drizzle of olive oil in a large bowl. Remove dough from food processor and place in the bowl to rise. Let rise in warm place at least 1 hour or until doubled in size. You can let it rise longer or overnight in the fridge for a lighter dough.
Place the oven rack in the center of your oven. Preheat oven to 375°. Use convection if you have it.
Punch dough down and place on parchment lined baking sheet. Cut into 2 pieces. Roll each piece into a long strip. Wrap the two strips around each other and form into a round circle (like a wreath). Place the eggs in the bread evenly spaced.
Brush the dough with the egg wash and sprinkle with the cinnamon sugar.
Bake 25 minutes on convection or 30 minutes at traditional setting.
Notes and Suggestions
We used PAAS Egg Decorating Kit to color the eggs.
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