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Easter Egg Bread

I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, Virginia

16 ServingsPrep: 35 min. + rising Bake: 30 min. + cooling

Ingredients

6 to 6-1/2 cups all-purpose flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
1-1/2 cups milk
6 tablespoons butter, cubed
4 eggs
3 to 6 hard-cooked eggs
Canola oil
2 tablespoons water

Directions

In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and
salt. In a saucepan, heat milk and butter to 120°-130°. Add
to dry ingredients; beat just until moistened. Add 3 eggs; beat
until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn
onto a lightly floured surface; divide dough into thirds. Shape each

2 of 2

Easter Egg Bread (continued)

Directions (continued)

portion into a 24-in. rope.
Place ropes on a greased baking sheet and braid; bring ends together
to form a ring. Pinch ends to seal. Gently separate braided ropes
and tuck dyed eggs into openings. Cover and let rise until doubled,
about 20 minutes.
Beat water and remaining egg; gently brush over dough. Bake at
375° for 28-32 or until golden brown. Remove from pan to a wire
rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 serving (1 slice) equals 281 calories, 8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate, 1 g fiber, 9 g protein.