Easter Egg Bread – Braided

Easter Egg Bread

Prep time: 45 minutes, Cook time: 30 minutes, Total time: About 3 hours. (Bread has to rise twice)

Ingredients (10 Servings)

• 2 ½ cups all-purpose flour, divided
• ¼ cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• ⅔ cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired (Uncooked. Eggs will cook in the oven in bread.)
• 2 tablespoons butter, melted

Directions

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened, but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly.
• Add two eggs and 1/2 cup flour; beat well.
• Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface.
• Divide the dough into two equal size rounds; cover and let rest for 10 minutes.
• Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.
• Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.
• Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. (It’s similar to braiding hair.)
• Preheat oven to 350 degrees.
• Place loaf in a warm place on a buttered baking sheet and cover loosely with a damp towel.
• Let rise until doubled in bulk, about 45 minutes.
• After the bread has risen, brush loaf with melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.

Buon Appetitio! Buona Pasqua (That’s Happy Easter in Italian.)