BRAIDED EASTER EGG BREAD

BRAIDED EASTER EGG BREAD© copyright Marci Arthur – all rights reserved

This is a very rich bread that is braided and decorated with in the shell raw eggs before baking.  The eggs cook along with the bread.  The eggs should be dyed before placing in the bread.  This adds a very festive touch.  I love it.

2-1/2 cups all purpose flour, divided

¼ cup sugar

1 teaspoon salt

.25 ounces active dry yeast (red star)

2/3 cup milk

2 tablespoon unsalted butter (keep cold until time to use)

2 large eggs

5 whole raw eggs, dyed

2 tablespoons butter, melted

1.      In bowl of electric mixer, fitted with a dough hook, combine 1 cup flour, sugar, salt and yeast.  Stir with a flat whisk. 

2.    Combine milk and butter in small saucepan, heat until milk is warm and butter is softened but not melted.

3.    Gradually add the milk and butter to flour mixture, with dough hook on medium speed.  Add the two eggs, one at a time, mixing well after each addition.  When dough has pulled together, turn out on a lightly floured surface and knead until smooth and elastic, about 4 minutes.

4.    Lightly oil a large bowl, place dough in bowl and turn to coat with oil.  Cover with plastic wrap and let rise in warm place until doubles in volume in size, about one hour.    

5.    Punch down dough and turn out on a lightly floured surface.  Divide 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 space for five colored eggs.  Seal the ends of ring together and use your fingers to slide the eggs between the braids of dough.

6.    Preheat oven to 350 degrees.  Place braid on a parchment covered baking sheet and place in a warm space, until doubled in size, about 45 minutes.  Brush risen bread with melted butter.  Bake for 50 minutes – less for convection oven or until golden.