2 1/2 Cups all-purpose flour (divided)
1/4 Cup sugar
1 tsp. salt
1 package dry yeast (2 1/4 tsp.)
2/3 Cup milk
2 Tab. butter
2 eggs (for bread dough)
5 eggs (for decoration, colored if desired)
2 Tab. butter, melted for brushing dough
Color eggs, if desired:
In large bowl, combine 1 Cup of flour, the sugar, salt and yeast; stir well.
Combine milk and 2 Tab. butter in small sauce pan; heat until milk is warm and butter softened.
Gradually add the milk and butter to the flour mixture, stirring well.
Add 2 eggs and 1/2 Cup flour; beat well.
Add remaining flour 1/2 Cup at a time, stir well after each addition.
When dough has pulled together, turn onto lightly floured surface and knead until smooth and elastic, about 6-8 minutes.
Lightly oil large bowl, place dough in bowl and turn to coat with the oil.
Cover with damp cloth and let rise in warm spot until double in size, about 1 hour.
Deflate dough and turn out on floured surface.
Divide dough into 2 equal size rounds; cover and let rest 10 minutes.
Roll each round into a roll about 36" long and 1 1/2 " thick.
Form a loose braided ring. Seal ends together and place on parchment covered baking sheet.
Slide the 5 raw eggs deeply between the braids.
Cover the braid with a damp towel.
Preheat oven to 350*.
Let the braid rise until double, about 45 minutes.
Brush with melted 2 Tab. butter.
Bake the braid for 25-35 minutes.
Decorate as desired!
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