tag:blogger.com,1999:blog-23623415.post7774866079240021151..comments2023-09-09T14:20:07.260-07:00Comments on Vintage Cookbooks & Crafts: Greek vs. Italian Egg BreadAmyhttp://www.blogger.com/profile/04200630721904688015noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-23623415.post-87670971424795690822010-04-03T19:06:14.240-07:002010-04-03T19:06:14.240-07:00My Flesichmann's Yeast cookbook has a recipe f...My Flesichmann's Yeast cookbook has a recipe for this same thing-where the eggs are tucked into the dough before rising and then baked. <br />Pretty, but odd!Sarahhttps://www.blogger.com/profile/16207563800530685400noreply@blogger.comtag:blogger.com,1999:blog-23623415.post-51202453508637319912010-04-01T13:37:12.671-07:002010-04-01T13:37:12.671-07:00Have you ever made a version of this? I have been...Have you ever made a version of this? I have been totally intrigued with the idea that the eggs go in raw . . . but that rests on the assumption that they come out edible. Do they? <br /><br />We have 4 hens that just started laying. I'm thinking I just may try something like this with their undyed brown and green eggs. (I don't know about the dye seeping into the bread so much, but I'm just weird like that.)<br /><br />Again, wonderful, wonderful blog!LemonyRenee'https://www.blogger.com/profile/07200070770150819952noreply@blogger.com