Easter Egg Bread - cooking recipe

Ingredients

12 eggs in shell
coloring
1/2 c. milk
1/2 c. sugar
1 tsp. salt
1/2 tsp. shortening
grated peel of 2 lemons
2 pkg. dry yeast
1/2 c. warm water
2 eggs, room temperature
4 1/2 c. sifted flour
1 egg, beaten

Preparation

Wash 12 eggs; tint shells with coloring.
Set aside.
Scald milk; add sugar, salt, shortening and lemon peel.
Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
Add to milk mixture with the 2 eggs and 2 1/2 cups flour.
Beat until smooth.
Stir in enough flour to make stiff dough.
Turn onto a lightly floured board.
Knead until smooth.
Place in a lightly greased bowl.
Grease top and cover bowl.
Let rise about 1 hour in a warm place; punch down and let rise until double or about 30 minutes.
Make 2 large braided rings or 12 small ones.
Make 4 ropes; twist until 36 inches long.
Braid 2 at a time loosely; insert 6 eggs.
Bake 20 minutes at 375\u00b0.