Easter Egg Bread

Anytime you use yeast you're going to have to prepare for letting the dough rise. This is one of those recipes. But, it's still pretty easy if you want a great home-made fresh tasting bread that is perfect for Easter entertaining.

For Easter Egg Bread, you won't need a pan. You'll just arrange the dough by hand and place it on a cookie sheet. But, if you're hooked and want to get the latest gadgets for bread baking, take a look at some of the newest loaf pans at KitchenEtc.com. You won't believe all the varieties. They even have mini loaf pans. How cute is that?

Preheat oven to 350 degrees.

In a large bowl, combine 1 cup of the flour with the sugar, salt and yeast; stir well.

Combine milk and butter in a small saucepan combine the milk and 3 Tbsp butter and heat until the milk is just warm and the butter is soft.

Stir the milk and butter into the flour mixture; stirring constantly.

Add 3 eggs and 1 cup flour; beat well.

Add the remaining flour, 1/2 cup at a time, mixing well after each addition. Kneed the dough on a floured surface about 8 minutes.

Place the dough in a lightly oiled bowl. Turn the dough to coat with oil. Cover with a damp cloth and let rise in a warm spot for about an hour, or until doubled in volume.

Press down on the dough (you don't really have to get violent with it) and turn it out onto a lightly floured surface.

Divide the dough into two equal size rounds; cover the two pieces and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 2 inches thick. Braid the two long pieces of dough into a loose braid, forming a ring. Leave spaces for the five uncooked colored eggs.

Place loaf on a buttered baking sheet and cover loosely with a damp towel. Leave the loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Then brush the uncooked risen loaf with 3 tbsp melted butter.

Bake at 325 for 50 to 55 minutes, or until golden.

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