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Braided Easter Egg Bread

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Braided Easter Egg Bread

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    Directions

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    Ingredients :

  • 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
  • 2 tablespoons butter
  • melted
  • Methods :

  • 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 turn to 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.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.
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