Easter is just around the corner and it’s one of my very favourite holidays. I love everything about it! The chicks and bunnies, the Easter egg hunts and Easter baskets loaded with goodies to see the kids through spring and summer outside fun. I also love the religious significance of the holiday. It was always a big part of Easter growing up and I try to convey that meaning to my children as well.
I always enjoy making special baked goods at this time of year. My Dad gets a batch of my Orange Knots every year and my husband and boys usually request a batch or two as well. This Easter Egg Bread recipe is a new one for me. I’ve been wanting to try it for years after seeing it in an old issue of Taste of Home magazine and today was finally the day! My four year old had tons of fun dyeing the eggs with me and I was really pleased with how they turned out. Next time I don’t think I’d lightly oil the dyed eggs as I found they stuck to the bread a bit anyway once the bread cooled and I removed them to refrigerate. I think the oil served to make the dye run a bit onto the rising bread. I also found that my loaf could have baked for another 5 minutes or so. The recipe called for 28-32 minutes of baking time and I took mine out at the 30 minute mark. I think 35 minutes would have been perfect for the size of loaf I had. It really raised into a gorgeous big loaf!
Easter Egg Bread
6 to 6 1/2 cups all-purpose flour
1/2 cup sugar
2 packages active dry yeast (1/4 ounce each)
1 to 2 tsp ground cardamom
1 tsp salt
1 1/2 cups milk
6 tbsps butter
4 eggs
3 to 6 hard cooked eggs
Vegetable oil for oiling hard cooked dyed eggs, optional
2 tbsps cold water
Directions:
In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120-130 degrees. Add to dry ingredients; beat until just moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Dye hard cooked eggs; lightly rub with oil if you choose. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24 inch rope. Place ropes on a greased baking sheet (I used parchment paper) and braid. Bring ends together to form a ring and pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
Beat water and remaining egg; gently brush over dough. Bake at 375 degrees for 28-32 minutes or until golden brown. (I baked for 30 minutes but could have baked for 5 minutes longer or so). Remove to a wire rack to cool. Refrigerate leftovers (the dyed eggs). Yield: 1 large loaf.