Babka ~ Easter Bread

I was in the store today and did a double take ...there's Easter stuff springing up all over. For us here in the great Northeast this is our light at the end of the horrible, frozen tunnel we call winter. I remembered this recipe that was shared with me two years ago when I made my first Easter dinner after my Mom died. It came out really well considering this is my first time making it from scratch. The inside was so moist! 

 I hope you like it and enjoy making it. This is  truly a family effort. If you have children, they'll love decorating & placing those eggs =)

1 cup warm water
2 packages active dry yeast
7 cups flour
3/4 cup shortening
1 cup sugar
1 1/2 teaspoons salt
3 eggs (1 is divided)
lemon (grated and 2 Tbs juiced)
olive oil
5 or 6 eggs (dyed, but not cooked)
1 tablespoon milk
colored sugar

1. Pour warm water into large bowl, sprinkle on yeast, stirring until dissolved. Add 1 1/2 cups flour; with wooden spoon, stir until smooth. Cover with dish towel; let sit in a warm place for 1 hour. (I sit it on top of the oven and turn the oven on to 200 to keep it warm).

2. About 20 minutes before dough is ready, in large bowl, with mixer at medium speed, beat shortening until creamy, then gradually add sugar and salt, beating until smooth and fluffy. Beat in 2 eggs and egg white until smooth and fluffy. Stir in yeast mixture, lemon peel and juice, then add 5 1/4 cups flour gradually. Take dough out of mixer and work with hands.

3. Place dough in large, oiled bowl, brush top with olive oil, cover bowl with towel, let rice in warm place until doubled in bulk (1 hour and 45 minutes).

4. When doubled, turn dough onto floured board, knead until smooth. Divide dough into 4 equal parts, with your hands roll each piece into a rope about 36 inches long. Then gently twist 2 ropes together, forming a strand, repeat with other 2 ropes. Grease large cookie sheet, then on it connect the two strands into a ring, leaving holes for 5 or 6 eggs. Insert colored uncooked eggs. Cover ring with towel and allow to rise in a warm place for 45 minutes.

5. Preheat oven to 350. Brush ring with mixture of egg yolk and milk. Sprinkle with colored sugar. Bake 30 to 40 minutes.

6. Serve plain or with butter. Eggs will be hard cooked and edible.

*To color eggs if you don't have a coloring kit - combine 1/2 hot cup water, 1 tablespoon vinegar, 20 drops food coloring