Meanwhile, preheat oven to 350 degrees. Beat the remaining egg and brush over bread. Grease a metal bowl about 6 inches in diameter and ease into center of ring, open side up. Bake 15 minutes; gently remove bowl. Reduce temperature to 325 degrees and continue to bake until ring is browned and hollow sounding when tapped, about 25 minutes. Transfer to rack to cool completely. Decorate with lemon glaze and pecans. Place on plate or tray and fill center with decorated, hard-cooked eggs.

Lemon Glaze: In small bowl whisk sifted powdered sugar with lemon juice. Whisk in additional juice, a few drops at a time, until glaze is of thick pouring consistency.

Note: Bread can be baked, cooled, securely wrapped and frozen up to 2 weeks before thawing, glazing and serving. Makes 1 (10 inch) ring.