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blowing. If shells are brittle, soak them in warm water for at least 30 minutes before cutting.
7. To dye cot eggshell: Place eggshell in dye bath in glass muffin cup and spoon color over shell—turning shell at same time...until desired shade is obtained. Drain well on oven, broiler or cake rack.
EASTER EGG BREAD
(2 loaves)
Many loaves are given this name; this one is credited to the Italians. Raw eggs in the shell are braided into the dough; they cook during baking. Sometimes the bread is fashioned into a cross; at other times the ends are pulled together to form a circle.
4Vi to 5 cups all-purpose flour
2 packages dry yeast
Vi cup milk
Vi cup water
Vi cup sugar
V* cup oil
1 teaspoon salt
5 eggs, divided
4 to 8 eggs in shell (raw)
1 tablespoon milk
Candy nonpareils, optional
In large mixing bowl, combine 2 cups flour and yeast, in medium saucepan heat milk, water, sugar, oil and salt over low heat until very warm (120 to 130 degrees F.), stirring to blend. Add liquid ingredients to flour-yeast mixture and beat at medium speed until smooth, about 2 minutes. Blend in 4 eggs one at a time, beating well after each addition. Add 1 cup flour and beat at medium speed about 1 minute. Stir in more flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny, 8 to 10 minutes. Cover with bowl and let rest 45 minutes.
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