L, not -L wrote:
> On 14-Apr-2006, "Sheldon" > wrote:
>
> <snip>
> > You're supposed to embed already hard cooked eggs into the dough before
> > baking, then your eggs wont split open.
> >
> > http://www.epicurious.com/cooking/ho...recipes/231825
> >
> > Sheldon
>
> Perhaps in the recipe you use, but not in the one I use, which is from The
> Ultimate Bread Machine Cookbook. I have made these for several years and
> never had an egg split open. If you see what you believe to be a cracked
> egg in my picture, it is merely poor egg dying on my part. I used a
> different brand of dye this year and some of the eggs did not color evenly
> for some reason, darker in some spots than in others.

The two red ones definitely look cracked. The upper blue one I'll buy
as a maybe. The bottom blue one I really can't tell. Most of the
recipes I found on the net say to use cooked eggs. I've also seen
similar breads baked with just the egg yolks. This type of bread is
available all over Italy. When I traveled there extensivly during the
early 60s every town had their own version, most were not dyed at all.
The eggs had white shells or they used brown eggs.... those that were
dyed were colored with very pale pastels, mostly yellow. Othrwise your
breads look good. I wish those who submit bread pics would show the
bread sliced, can't really tell much from seeing just the exterior,
gotta see the crumb to judge bread.

Sheldon