Easter Egg Bread

1 large loaf (16 servings) 

 

5-6 white eggs in shell, uncooked and dyed

2 pkgs. active dry yeast

1/2 cup sugar

lemon zest from 1 lemon

1 tsp. cardamon

1 tsp. cinnamon

1 tsp. salt

5 1/2—6 cups all-purpose flour, plus more for flouring work surface

1 1/2 cups milk (I used almond)

6 Tbsp. butter, unsalted

3 large eggs

vegetable oil

1 egg with 2 Tbsp. water for egg wash

colored decorations for topping

 

Using a stand mixer or by hand: Mix sugar, yeast, cardamon, cinnamon, lemon zest, salt, and 2 cups flour. Heat the milk and the butter to 110-115 degrees. Add to the dry ingredients and beat on medium for 2 minutes. Add the 3 eggs and beat on high for 2 additional minutes. Stir in the remaining 3 cups flour to form a soft dough, if too sticky add the remaining flour 1/4 cup at a time. It should be just slightly sticky.

 

Turn dough onto a floured surface and knead until dough is smooth 6-8 minutes. Place in a greased bowl and turn over. Cover with plastic wrap and let rise until doubled, about 45 minutes. Punch down. Divide into thirds. Roll each one into a 24” rope. Working on an oiled cookie sheet, press one end together. Braid the dough to the other end and form into a circle pinching the ends together. Insert eggs in between the braided dough.

 

Cover and let rise until doubled. Preheat the oven to 375 degrees. Brush on the egg wash and sprinkle the bread with the decorations. Bake 30-35 minutes or until done.

Remove and cool on a rack. If you’re not serving bread right away, you’ll need to store it in the refrigerator.