Ingredients
- 2 1/2 cups all purpose flour, divided
- 1/4 cup white sugar
- 1 teaspoon salt
- 1 package active dry yeast
- 2/3 cup milk
- 2 tablespoons butter
- 2 eggs
- 5 whole eggs, dyed (optional)
- 2 tablespoons butter, melted
1) 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.
2) 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.
3) 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.
4) 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 coloured eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of the dough.
5) Preheat oven to 350 degrees. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place load in a warm place and let rise until doubled in bulk, about 45 minutes Brush risen loaf with melted butter.
6) Bake in preheated over for 50 to 55 minutes, or until golden.
Changes
I only used 4 eggs, as I didn't realize that I had run out of eggs. The bread was a big hit at my family's Easter dinner, so I'll definitely be making it again! When I would make it again, I would have probably used a bread machine as it would have made it all faster though.
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