Braided Easter Egg Bread



Recipe By � Chef Julia


This decorative Easter bread has whole eggs baked into it!

Do not cook the whole eggs, as they will bake with the bread.

The eggs can also be dyed for extra color.


Yields � 1 braided 1 lb. Loaf


Ingredients -


2 1/2 to 3 Cups Flour (bread or all purpose)

1/4 cup white sugar

1 teaspoon salt

� oz. (.25 ounce package) active dry yeast

2/3 cup milk

2 tablespoons butter

2 eggs

6 whole eggs, dyed if desired


Egg Wash, as needed


Candy Sprinkles, as needed



Use a mixer with a dough hook attachment and combine 1 cup of flour, sugar, salt and yeast and mix for 1 minute.

Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened. Do not heat over 110 F.


Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and the rest of the flour, continue to mix it for about 6 minutes or until it is smooth and elastic like.


Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a towel 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 6 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. Carefully place the loaf on a greased baking sheet and let it rise again until doubled in size, about 45 minutes. Carefully brush the loaf with egg wash and decorate with candy sprinkles.


Bake in preheated oven for 50 to 55 minutes, or until golden brown.
Copyright Chef Depot TM

Click the green arrows for more recipes! HAPPY EASTER!