Get ready for Easter with this festive egg bread! No need to cook eggs – they will get ready together with the bread.
2 ½ cups, divided
Active dry yeast
1 (0.25 oz.) package
5, whole, dyed if desired
2 tbsp., melted
- Combine 1 cup flour and the next 3 ingredients (from sugar to yeast) in a large bowl and stir well. Keep heating until the milk is warm and the butter is soft yet not melted.
- Add milk and butter gradually to the flour mixture and stir continuously.
- Add two eggs and ½ cup flour to the milk mixture and beat well. Add the rest of the flour, about ½ cup at a time, stirring well after each addition.
- When the dough is ready, lightly flour a surface and turn the dough onto it. Knead until elastic and smooth for about 8 minutes.
- Oil a large bowl a little, put the dough in it, and mix to coat with the oil. Cover the bowl with a damp cloth, put it in a warm place, and let the dough rise for about 1 hour or until it is doubled in volume.
- Deflate the prepared dough and place it on a lightly flowered surface. Divide it into 2 rounds of equal sizes, cover them, and let it rest for 10 minutes.
- Make a long roll of each round – about 36 inches long and 1 ½ inches thick.
- Prepare a loosely braided ring of the dough pieces. Make sure you leave enough spaces for 5 colored eggs. Using your fingers, seal the ends together and arrange the eggs between the dough braids.
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Butter a baking dish and put the dough in it. Loosely cover with a damp towel. Place the bread in a warm place to let it rise for about 45 minutes, or until doubled in size.
- Place the baking dish in the oven and bake for about 30 minutes or until golden brown.
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