April 11, 2025

Hello Foodie Friends

I am in 'Easter is coming' mode and even with the cost of eggs I still plan to color them this weekend. This is something that just takes me back to childhood I say do whatever makes your heart happy! We go through a lot of hard boiled eggs in general in our house and I plan to eat them not just decorate. My mother in law used to make these pickled eggs with beet juice and the egg whites would come put a pretty fuchsia pink. Her deviled eggs with these sure made for a pretty platter! Look below for the recipe if you'd like to give it a go.

It's about that time for me to pull out some special holiday bread recipes and I've chosen one you can enjoy all year long too. It's a classic BRAIDED EASTER BREAD I have to say is melt-in-your-mouth egg bread AND also braided bread which is donned with colored eggs for effect. This is so pretty is can also double as an edible centerpiece for your table. (Use non-toxic die only when coloring the eggs). Or you can just shape the dough into rolls and call it a day.

Enjoy!
Marzee
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BRAIDED EASTER BREAD

INGREDIENTS:
2 pkgs. dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
2 eggs, lightly beaten
1/2 tsp. salt
5 cups all-purpose flour
6 soft-boiled, dyed eggs
1 egg
1 tsp. water

DIRECTIONS:
In a large mixing bowl, dissolve the yeast in the warm water. Meanwhile, melt the butter in a saucepan, add the milk and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs and salt, and stir well. Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about 1 hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (to avoid tearing the dough, braid from the middle out to an end; repeat with the other side.) Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Sink the eggs into the dough. Cover and let rise until double in size. Beat 1 egg with 1 teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes or until golden brown. (Use non-toxic die only when coloring the eggs)

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MARZEE's CORNER

PICKLED EGGS

8 large eggs
2 (15-ounce) cans whole pickled beets, juice reserved
1 small onion, chopped
1/2 cup white sugar
3/4 cup cider vinegar
12 whole cloves
2 bay leaves
1/4 teaspoon salt
1 pinch black pepper

Place whole eggs in a saucepan and cover with 1 inch of water. Bring to a boil, then cover and remove from heat. Let eggs stand in hot water for 12 minutes and submerge them in ice water before peeling. Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.

Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes. Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using. (not shelf stable keep refrigerated)