Look again. The dye from the egg has bled onto the dough (contact with moisture in the dough) and it's the difference in color that's making you think they're cracked. Speaking of cracked. . . . . "-)
-Barb Updated 4-17-2006 with Easter stuffs. "If it's not worth doing to excess, it's not worth doing at all."
I can't say what their traditional purpose is, other than to eat, but they went over well when I made a batch last Sunday. Frankly, I don't care all that much for hard-cooked eggs, and thought the bread itself would do very nicely as a Challah-like braid.
It does:
I made the dough in the bread machine, exactly to the OP's recipe, then cut it into three equal pieces. Rolled and stretched them to long ropes and braided them. The result was almost longer than I could fit into the oven! I had to put it diagonally on an oversized insulated baking sheet.
After an hour in a warm spot, it had raised to the point it would take an impression without springing back. Fired up the oven, and while it was heating, gave the braid an egg-and-water wash, and a light sprinkling of sugar. 20-25 minutes at 375F, and it was perfect...
Dave
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