Easter Egg Bread

Directions

1. 1
   Wash 12 eggs; tint shells with coloring.
2. 2
   Set aside.
3. 3
   Scald milk; add sugar, salt, shortening and lemon peel.
4. 4
   Cool to lukewarm.
5. 5
   Sprinkle yeast on warm water; stir to dissolve.
6. 6
   Add to milk mixture with the 2 eggs and 2 1/2 cups flour.
7. 7
   Beat until smooth.
8. 8
   Stir in enough flour to make stiff dough.
9. 9
   Turn onto a lightly floured board.
10. 10
    Knead until smooth.
11. 11
    Place in a lightly greased bowl.
12. 12
    Grease top and cover bowl.
13. 13
    Let rise about 1 hour in a warm place; punch down and let rise until double or about 30 minutes.
14. 14
    Make 2 large braided rings or 12 small ones.
15. 15
    Make 4 ropes; twist until 36 inches long.
16. 16
    Braid 2 at a time loosely; insert 6 eggs.
17. 17
    Bake 20 minutes at 375°.