Instructions:

Quick and Easy Easter Egg Bread

This is a quick and easy recipe and not time consuming as the traditional version.

2 cups water, divided into 1/4 cups
4 teaspoons white vinegar
4 raw eggs *see note below)
4 different food colorings
1 pound frozen bread dough, thawed

Glaze
1/3 cup confectioners sugar' sugar
2 teaspoons milk

NOTE: the eggs must be raw, uncooked when you use them so that they don't overcook when baked, also you can decorate the eggs any way you like.

Preheat oven to 375 degrees F.

In 4 small bowls or cups, combine 1/2 cup water and 1 teaspoon vinegar, add 1/4 teaspoon of a different food color to each cup. Place 1 egg in each cup and allow to sit until the desired color is attained, turning the eggs occasionally with a spoon. Remove and let dry.

Divide the thawed frozen bread dough in thirds.

On a lightly floured surface, roll each piece of dough into a 24inch rope. Braid the strips together then place on a lightly greased baking sheet and form into a ring, pinching the ends together to seal.

Tuck the colored eggs very carefully into the braid, spacing them . Cover loosely with plastic wrap and let rise at room temperature for 1 hour, or until doubled in size. Make an egg wash and brush top of bread only. Bake in oven for 25 to 30 minutes or until golden in color. Remove from oven and place on a wire rack to cool slightly.

While the bread is cooling slightly, combine in a bowl confectioners sugar and remaining 2 teaspoons milk, stirring until thoroughly blended. Brush the warm bread with the glaze, being careful not to coat the colored eggs. Serve warm, or cover and chill until ready to serve.