Braided Easter Bread
This Easter bread makes a beautiful centerpiece for your holiday table. The braided dough is decorated with whole eggs that bake along with the bread. For extra color, you can dye the whole eggs before baking.
all-purpose flour, divided
3
cups
white sugar
¼
cup
salt
1
teaspoon
active dry yeast
1
(.25 ounce) package
milk
⅔
cup
butter
2
tablespoons
eggs
2
large
whole eggs, dyed if desired
5
large
butter, melted
2
tablespoons
 Stir 1 cup flour, sugar, salt, and yeast together in a bowl until well combined.
  Heat milk and 2 tablespoons butter in a small saucepan over medium-low heat until milk is warm and butter is softened but not melted, 2 to 3 minutes.
  Gradually add milk mixture to flour mixture, stirring constantly. Add ½ cup flour and two eggs; mix until well combined. Add remaining 1 ½ cups flour in three batches, stirring well after each addition, until dough pulls together. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  Place dough into a lightly oiled bowl; turn to coat all sides. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  Punch down dough, then turn out onto a lightly floured surface. Divide in half and gently form into rounds; cover and let rest for 10 minutes.
  Meanwhile, butter a baking sheet.
  Roll each dough round into a 36-inch-long roll about 1 ½ inches thick. Twist dough loosely and form into a ring on the prepared baking sheet, leaving five spaces for eggs. Seal the ends of the ring together, and set whole eggs into the spaces in the dough. Cover loosely with a damp towel and let rise in a warm place until doubled in volume, about 45 minutes.
  Preheat the oven to 350 degrees F (175 degrees C).
  Brush risen loaf with melted butter. Bake in the preheated oven until golden brown, about 30 minutes.
