Braided Easter Egg Bread Recipe

How to make it

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• In a large bowl, combine 1 c. 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 2 eggs and1/2 c. flour; beat well. Add remaining flour,1/2 c 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 size, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into f2 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 2 long pieces, form a loosely braided ring, leaving spaces for the 5 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. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise til doubled about 45 minutes. Brush risen loaf with melted butter
• Bake in preheated oven for 50 to 55 minutes or til golden