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    You are in: Home / Recipes / Easter Bread Recipe
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    Easter Bread

    Easter Bread. Photo by Vicki Kaye

    1/1 Photo of Easter Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    3 hrs

    45 mins

    Vicki Kaye's Note:

    This is a beautiful presentation--sure to have people asking, "how did you DO that?" And you can say (truthfully), "oh, it was nothing, really." Because this bread is a lot easier than it looks, (just plan your time well)and its a LOT of fun to make. The eggs are very edible, even after being cooked twice and left to "rise" once! The bread itself is delicious. I found this gem in Bon Appetit. Since I'm posting this post-Easter 2012, you can make this just a fun brunch bread by leaving the eggs undyed--but be sure to try it next Easter!

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    Ingredients:

    Serves: 6-8

    Yield:

    14-inch ...

    Units: US | Metric

    For Bread

    • 2/3 cup milk
    • 5 tablespoons sugar, divided
    • 1 3/4 teaspoons active dry yeast (from one 1/4 ounce envelope)
    • 2 large eggs, room temperature
    • 2 3/4 cups flour, unbleached, all-purpose
    • 1 teaspoon salt
    • 1/2 cup butter, unsalted, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted
    • flour, for dusting

    For Eggs

    • 6 -7 large eggs
    • food coloring (optional)

    Directions:

    1. 1
      Boil 5-6 eggs, leaving one for egg wash for bread. Cool completely. If desired, color eggs according to food-coloring package instructions. Eggs can be done ahead and chilled.
    2. 2
      Heat milk in a small saucepan over medium heat till instant-read thermometer reads 110-115 degrees. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add 2 eggs at room temperature; whisk until smooth.
    3. 3
      Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
    4. 4
      Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or about 2 1/2 to 3 hours if made ahead and refrigerated).
    5. 5
      Line a large baking sheet with parchment paper. Punch down dough. Divide into 2 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16"--long rope with tapered ends (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax).
    6. 6
      Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf with be about 12" long). I angled it on the pan to give it more room. Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
    7. 7
      Arrange rack in middle of oven; preheat to 375 degrees. Whisk remaining egg with 2 tsp warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190 degrees, 20-25 minutes. Let cool on a wire rack. Serve warm or at room temperature, and be prepared to receive your compliments!

    Ratings & Reviews:

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    Nutritional Facts for Easter Bread

    Serving Size: 1 (137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 501.2
     
    Calories from Fat 209
    41%
    Total Fat 23.3 g
    35%
    Saturated Fat 12.5 g
    62%
    Cholesterol 292.4 mg
    97%
    Sodium 632.4 mg
    26%
    Total Carbohydrate 56.4 g
    18%
    Dietary Fiber 1.8 g
    7%
    Sugars 10.8 g
    43%
    Protein 15.8 g
    31%

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