I made this pretty braided bread last year to serve with lunch on Resurrection (Easter) Sunday. Even though I didn't get my ends sealed good and it kind of came apart on the back side, it still turned out nice. It was really good and everyone liked it! I thought I'd share the recipe with you here in time for Resurrection (Easter) Sunday this year! 🐇
Braided Easter Egg Bread
Do not cook the whole eggs. They will bake at the same time the bread does. The eggs can be dyed for extra color, if you desire.
2 1/2 cups flour, divided
1/4 cup sugar
1 teaspoon salt
1 package (2 1/2 teaspoons) active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted
In a large bowl, combine 1 cup flour, sugar, salt, and yeast; stir well. Combine milk and butter in a small saucepan and 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 on a lightly floured surface and knead until smooth and elastic.
Lightly grease or oil a large bowl (or spray with pan spray); place the dough in bowl and turn to coat. 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 the 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.
Yield: 1 1-pound loaf
Servings: 10
Braided Easter Egg Bread Before Baking
Until next time...
~Rebecca
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i gotta say, the don't cook the eggs threw me...i've never baked eggs...not sure how that will work...if i have time i might try this...
ReplyDeleteYes, that threw me, too, but it worked! Did you end up trying it?
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