Wilson's Easter Bread

  This recipe originally came from an old Better Homes and Gardens Bread cookbook. Our family has been making it for more than 30 years. As part of our Easter traditions we make at least two and give one away. When everyone was at home we would make at least four, and let the kids choose who to give two away to. We would eat one warm from the oven (our family is a big fan of warm from the oven bread) and save the second for Easter morning to eat with Easter eggs. If you only want to make one, cut the recipe in half (a half recipe can be mixed in a bread machine on the dough cycle).

Easter Bread

Mix and let stand:   1 ½ cup warm milk, 4 tsp yeast, ½ cup sugar

Add to above:        ½ cup vegetable oil, ½ Tbsp salt, 2 eggs

Mix in about 6 cups flour to make soft dough.  Knead 8-10 minutes.  Let rise until double, divide into 2 portions and let rest for 10 minutes.

Each portion will make 1 coffee cake.  Divide into thirds. Use 1/3 to make 6 eggs and the other 2/3 to make two ropes.  Place the eggs in the center of a greased pie plate.  Twist the ropes together and wrap around eggs.  Let rise for 30-45 minutes. Bake at 375 degrees for 15-20 minutes.

While still warm, brush with thin frosting.  Sprinkle eggs with colored sprinkles and ropes with green coconut.

(You will need ½ cup coconut, colored with 2 drops green food coloring and ½ tsp water, and a thin glaze made with ½ cup powdered sugar for each “nest”)