Egg Twist
Ingredients
- 1 pkg. yeast.
- 3 c. flour or more
- 1/3 to 1/2 c. brown sugar
- 1 t. salt
- 1 whole egg or 2 yolks
- 1 T. melted butter
- 2 T poppy seeds
- 3/4 c. plus 2 T. warm water
- 1 hard-boiled colored egg
Instructions
Add to bread machine in order written. Use dough cycle. I check during the first mix, if the dough is sticky, I add up to 1/4 c. more flour so the dough isn't sticking to the mix blade. After the dough is made, put it onto a buttered cookie sheet. Make it into 3 long, skinny lengths, then loosely braid it. Shape the braided dough into a circle with a big center opening. Cover, let rise until the braid is almost doubled in size. Put colored egg in center, resting on top, but nestled in a bit. Bake in pre-heated 350 F oven until brown (you can baste it in raw egg yolk so it gets brown and shiny, or egg white for a glossy look).
