Eggs in a Bread Basket Description A recipe for Eggs in a Bread Basket Ingredients Petite Loaf Pan Petite Loaf Baking Cups Easter Icing Color Set 1 (16 ounce) package hot roll mix 1/3 cup chopped dried fruit bits (combinations of cherries, blueberries, or melon mix) 1 egg (for wash) To Color Eggs: 9 raw eggs for dipping 1 cup boiling water 1 teaspoon vinegar Wilton Icing Colors Preparation Mix all liquid ingredients together and let stand 5 minutes. Dip eggs in solution; remove egg and let dry. Eggs are placed in bread raw, but they will be hard cooked when bread is done. To Bake Eggs: Line pan cavities with baking cups. Prepare dough as directed on package, adding the dried fruit bits. On lightly floured surface, roll dough into a 12x9-inch rectangle pan. Cut into nine 1-inch strips. Cut each strip in half. Lightly roll each half into a rope and twist. Wrap one rope around inside of baking cup. Place colored Easter egg in middle of dough. Repeat with second rope of dough. Preheat oven to 375° F. Set breads in warm place and allow to rise 20-30 minutes or until doubled in size. Brush dough with egg mixed with 2 tablespoons of water. Do not brush on egg. Bake 20 minutes or until golden brown. Nutrition no information available Serves Makes 9 petite loaves
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