EASTER BREAD

1 c. scalded milk
1/2 c. sugar
1 tsp. salt
1/4 c. corn oil
1/4 c. warm water
1 pkg. dry yeast
2 eggs, well beaten
5 c. (about) sifted flour
12 OR 18 small eggs, uncooked in shell
1 egg white, beaten
1 c. light corn syrup (optional)

Mix the milk, sugar, salt and corn oil and cool to lukewarm. Pour the water into a warm mixing bowl. Sprinkle with yeast and stir until dissolved. Add the milk mixture, beaten eggs and 3 cups flour and beat until smooth. Mix in enough remaining flour gradually to make soft dough. Turn out onto floured board and knead until smooth and elastic. Place in a greased bowl and turn to grease top. Cover. Let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk. Punch down. Shape half the dough into 9 small rolls and place on a greased cookie sheet. Cover and let rest for 15 minutes. Make 1 1/2 inch cut in center of each roll and place 1 egg in each. Repeat with other half of dough. Cover with a cloth. Let rise for 30 to 45 minutes or until doubled in bulk. Brush with egg white. Bake at 375 degrees for 20 minutes. Bring corn syrup to a boil in a saucepan and brush on hot bread. Let set for several minutes before serving.
NOTE: Each half dough may be shaped into three 22-inch ropes, braided, shaped into a circle and the ends pinched together to fasten. Tuck 6 eggs into each braided ring. Let rise and bake at 375 degrees for 30 minutes. Glaze with hot corn syrup.

Makes 18 individual rolls or 2 braided loaves.

Hippity Hoppity Easter's on it's way...