Easter Braided Bread

Dessert

• Total Time: 1 hr
• Prep Time: 20 mins + rising time
• Cook Time: 25 mins
• Yield: 8-10 servings

Equipment

• Mixing bowls 
• Serving Tray & Platters

Ingredients

• 1/2 cup Sugar
• 2 pkgs (1/4 oz) or 3 tsps. Yeast
• 2 tsp ground cinnamon (optional)
• 1 teaspoon kosher salt
• 6 – 6-1/2 cups all purpose flour
• 1-1/2 cups milk
• 6 Tbsp butter,cubed
• 4 large eggs (room temperature)
• 3 – 6 hard boiled, dyed eggs
• Canola oil
• 2 Tbsp water

Directions

1. In a large bowl mix sugar,  yeast,  cinnamon,  salt and 2 cups flour.    In a small saucepan, over medium low heat milk and butter to 120-130 degrees.  Add to dry ingredients.  Beat on medium speed 2 minutes.  Add 3 eggs, beat on high 2 minutes. (Retaining 1 egg for egg wash). Stir in the remaining cups of flour to form a soft dough.
2. On a floured surface knead the dough until smooth and elastic – 6 – 8 minutes. Place in a greased bowl turning once to grease the top.  Cover and let rise in a warm place until doubled in size – about 45 minutes.
3. Punch down the dough. Turn onto a lightly floured surface.  Divide the dough into thirds, rolling each portion into a 24 inch rope.  Place the ropes onto a lightly greased baking pan and braid.  Bring the ends together to form a ring, pinching the ends to seal.  Coat the dyed eggs lightly with oil and arrange on the bread.
4. Cover the bread with a kitchen towel and let rise in a warm place until doubled – 20 – 30 minutes.
5. In a small bowl beat the remaining egg and water. Brush the wash over the braid.  Bake at 375 degrees for 25 – 30 minutes until golden brown.

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