Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Walnut Easter Bread

Twisted ropes form a cross atop this rich, nutty Easter bread.

1.0 by 2 people
1,409 views
Rate me!
  • Makes: 16 servings
  • Prep: 35 mins
  • Rise: 45 mins
  • Bake: 45 mins 350°F

Walnut Easter Bread

Ingredients

Directions

  1. Add the first 9 ingredients to a 1-1/2- or 2-pound bread machine according to manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes.
  2. Reserve one third of the dough. On a lightly floured surface, shape the remaining dough into a ball. Place on a greased baking sheet. Flatten slightly to a 5-1/2-inch round loaf.
  3. Divide the reserved dough into 8 pieces. roll each piece into a 10-inch-long rope. Loosely twist 2 ropes together. Repeat with remaining ropes, making 4 twisted ropes total.
  4. Place two of the twisted ropes in a cross on top of loaf; tuck rope ends under loaf. Place the remaining twisted ropes around the base of loaf, stretching the ropes if necessary so ends will meet. Moisten ends; press together to seal. Brush center and ends of crossed ropes with water. Press a walnut half in the center and at the ends of crossed ropes. Cover; let rise in a warm place for 45 to 60 minutes or until nearly double.
  5. In a small bowl stir together the egg yolk and water; brush over loaf. Bake in a 350 degree F oven for 45 to 50 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 20 minutes to prevent overbrowning. Remove from baking sheet; cool on a wire rack.

Nutrition Facts (Walnut Easter Bread)

    Per serving:
  • 173 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 27 mg chol.,
  • 164 mg sodium,
  • 23 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...