Egg Twist

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Egg Twist

Ingredients

  • 1 pkg. yeast.
  • 3 c. flour or more
  • 1/3 to 1/2 c. brown sugar
  • 1 t. salt
  • 1 whole egg or 2 yolks
  • 1 T. melted butter
  • 2 T poppy seeds
  • 3/4 c. plus 2 T. warm water
  • 1 hard-boiled colored egg

Instructions

Add to bread machine in order written. Use dough cycle. I check during the first mix, if the dough is sticky, I add up to 1/4 c. more flour so the dough isn't sticking to the mix blade. After the dough is made, put it onto a buttered cookie sheet. Make it into 3 long, skinny lengths, then loosely braid it. Shape the braided dough into a circle with a big center opening. Cover, let rise until the braid is almost doubled in size. Put colored egg in center, resting on top, but nestled in a bit. Bake in pre-heated 350 F oven until brown (you can baste it in raw egg yolk so it gets brown and shiny, or egg white for a glossy look).

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