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    You are in: Home / Baking / Polish Braided Easter Egg Bread Recipe
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    Polish Braided Easter Egg Bread

    Average Rating:

     2 Total Reviews

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    • on April 03, 2010

      I have been making this for a few years now after finding the same recipe on another recipe site. It has a great taste and the eggs make this a perfect bread for your Easter table. My bread always cooks in less than 50 minutes, usually around 30-40. I also used 1/2-1 C more flour than the recipe calls for. This is a beautiful bread, and will be admired by your guests. I use uncooked eggs and they bake nicely in the time it takes to bake the bread.

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    • on March 23, 2008

      This turned out pretty well, but there were some bumps. First off I needed more like 3- 3 1/2c of flour before this turned into workable dough. Second thing was the cook time. Mine was nearly burned after 45 mins and my eggs started to "speckle". I would suggest lowering your oven rack and keeping a close eye on the bread. Take your time in rolling it also or you'll end up with a thick half and a scrawny half lol Oh and keep your eggs from touching the baking sheet. It can cause them to break or the yolks to get hard. All in all with the changes I'll be making this again. It's very pretty and looks quite impressive with all the colored eggs. Tastes great to, nice and crispy and buttery on the ouside. Like a giant cresant roll.

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    Nutritional Facts for Polish Braided Easter Egg Bread

    Serving Size: 1 (914 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2333.7
     
    Calories from Fat 784
    33%
    Total Fat 87.2 g
    134%
    Saturated Fat 43.3 g
    216%
    Cholesterol 1498.5 mg
    499%
    Sodium 3190.1 mg
    132%
    Total Carbohydrate 301.2 g
    100%
    Dietary Fiber 9.9 g
    39%
    Sugars 53.3 g
    213%
    Protein 81.0 g
    162%
    Detailed Nutrition Values About Nutrition Info
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