293 Ratings
  • 5 Rating Star 175
  • 4 Rating Star 82
  • 3 Rating Star 17
  • 1 Rating Star 12
  • 2 Rating Star 7

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

prep:
45 mins
cook:
30 mins
total:
3 hrs
additional:
1 hr 45 mins
Servings:
10
Max Servings:
10
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Ingredients

Directions

  • 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.

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  • 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 and elastic, about 8 minutes.

  • 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.

  • 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 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.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

234.07 calories; 8.48 g protein; 30.15 g carbohydrates; 8.74 g fat; 143.71 mg cholesterol; 321.91 mg sodium.Full Nutrition


Reviews (257)

Read All Reviews

Most helpful positive review

MAINE-MOMMY
08/03/2006
I've alread reviewed this recipe but I wanted to add something about preventing the color from bleeding. I dyed my eggs for hours to get a rich dark color. Once they were done I rinsed them in water and dried them very well. When I inserted them into the ring I tried to put them in as deep as possible. Hopefully this helps! Original Review: Beautiful bread! I had to add a little more flour when kneading and shortened the baking time! Perfect!! I made one yesterday for Easter but my family ate it up so I had to bake another today and it came out even better. Put on sprinkles for added color.
(378)

Most helpful critical review

Anonymous
04/09/2012
NEVER AGAIN.... I tried this for the first time today to have it ready for Easter dinner. after forming the braid and brushing it with butter.I let i rise and it looked great. I bake it at 350.per recipe.. It calls for a baking time of 50 to 55 min. I checked it at 35 min. and it was already gitting very brown..finally at 45 min. i took it out. the crust was dark brown and very hard...I was affraid it would be under baked..after cooling the crust is rock hard..what a huge disappointment.
(8)
293 Ratings
  • 5 Rating Star 175
  • 4 Rating Star 82
  • 3 Rating Star 17
  • 1 Rating Star 12
  • 2 Rating Star 7
MAINE-MOMMY
08/03/2006
I've alread reviewed this recipe but I wanted to add something about preventing the color from bleeding. I dyed my eggs for hours to get a rich dark color. Once they were done I rinsed them in water and dried them very well. When I inserted them into the ring I tried to put them in as deep as possible. Hopefully this helps! Original Review: Beautiful bread! I had to add a little more flour when kneading and shortened the baking time! Perfect!! I made one yesterday for Easter but my family ate it up so I had to bake another today and it came out even better. Put on sprinkles for added color.
(378)
B Spradley
06/08/2006
I love how simple the ingrediants are for this recipe. I've made it several times the first time I followed the directions exactly it took all afternoon with all the rising but it came out great. Since then i have just thrown everything in my bread machine and placing it on the dough setting then when finished i roll out the dough and braid it let it rise and bake. It's a lot easier for me and still tastes great!
(202)
Anonymous
03/29/2005
This was a fun bread to make. The dough was easy to make in my mixer. I doubled the recipe and ended up with a wreath of braided bread. I put brown eggs in the wreath and filled the center with our dyed easter eggs. It made a beautiful centerpiece for Easter. The bread was good and I peeled the eggs and they were cooked through. I used eggs straight from the fridge and they were not noticibly warm after the loaf rose. However the finished loaf should probably be refrigerated for storage if you plan on eating the eggs.
(145)
CAFEROX
04/19/2003
I made this bread years ago - it was great and people are always impressed by how the colored eggs bake with the bread. I lost the recipe - it's so good to find it again.
(78)
Anonymous
04/21/2003
This is the recipe I have been searching for. It tastes just like the Easter breads available in fine Italian bakeries in NYC. Very easy to prepare. The delicately sweet flavor and light fluffy texture of the bread is irresistable.
(73)
MADAHARI
04/03/2005
Wonderful! I made the dough in my bread machine to save time and effort and only put two eggs into the braid. I painted on the coloring so it didn't bleed into the bread too much. My mother-in-law actually took a picture of it! It tasted great too.
(58)
Brofrito
04/12/2006
Wow! this bread was easy and very tasty. The first one isn't cold yet and I'm already starting to make more. As others have stated mine only took about 25 minutes to bake to a perfect golden brown. Way to go Holly!
(48)
Kim Scott Lakin
04/11/2006
I made this bread for my daughters class and the kids oohed and ahhed over it. It was gobbled up in minutes. The presentation is beautiful. I only baked it for 25 minutes. Watch the time.
(43)
Anonymous
04/19/2003
Great bread flavorfull and lots of fun. Its great to serve at the table and surprise your guest! Fun and family friendly!
(42)