BRAIDED EASTER EGG BREAD

"A rich, white yeast bread is braided and decorated with in-the-shell raw eggs before baking. The eggs cook right along with the bread, and if the eggs are dyed beforehand, they add a particularly festive touch to the finished bread."

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.

Bake in preheated oven for 50 to 55 minutes, or until golden.

adapted from a recipe by Holly
Yields: 10 servings

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GREEK EASTER BREAD (LAMBROKOULOURES)
(REPOST)

"Wash the RAW eggs in soapy water, rinse them, dry, and put them into a bowl of warm water with food color and about 1 teaspoon of white vinegar added. When the eggs have tinted to the depth of color, take them out of the liquid, place them on paper towels, and let them air dry. When the bread is baked, the eggs become hard cooked. There are three pretty wreath shapes here that you can make from this dough, one that is braided, one that is curled, and one that is twisted. Use any one of these shapes that you like."

DOUGH:
5 to 6 cups unbleached all purpose flour
2 packages (5 1/2 teaspoons) active dry yeast
1 cup sugar
1 teaspoon grated lemon zest
1 teaspoon freshly ground cardamom
1 teaspoon salt
1 cup milk
3/4 cup unsalted butter, cut into pieces
3 large eggs, beaten

GLAZE, FINISH, AND GARNISH:
1 large egg, beaten with 1 tablespoon milk
1 to 6 colored uncooked eggs (see Easter Bread Rings, below)
Sliced, blanched almonds, for sprinkling (optional)
Sesame seeds, for sprinkling (optional)

In a large bowl, or in the food processor with the dough blade in place, combine 3 cups of the flour with the yeast, sugar, lemon zest, cardamom, and salt. Mix until blended.

Heat the milk to boiling in a small saucepan over medium-high heat. Remove from heat and add the butter and stir until the butter is melted and milk is cooled to 130 degrees F. Pour the milk mixture and the 3 eggs over the flour mixture. Stir with a wooden spoon, beat with the paddle or dough hook of a mixer, or process until dough is smooth and satiny but still rather soft and sticky. Add remaining flour to make a soft dough. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

Punch down the dough. Shape, glaze, and decorate as directed for one of the three Easter Bread rings, below.

Preheat the oven to 400 degrees F.

Bake for 20 to 25 minutes, until golden. Cool on a wire rack. Makes 1 large loaf, 20 to 24 servings.

TWISTED BREAD RINGS (LAMBROKOULOURES):
Divide the dough in half. Roll each piece out to make a rope 24 inches long. Twist the ropes together and place on a greased baking sheet, curving them into a ring. Join the ends carefully. Wiggle 6 eggs in the spaces between the twisted ropes. Cover and let rise until almost doubled, about 1 hour. Brush with the egg-milk glaze.

BRAIDED RING:
Divide the dough into 3 equal parts. From each part into a rope about 30 inches long. Braid the three strands. Place the braid on a greased or parchment-covered baking sheet in the form of a ring. Place one colored egg on the join of the braid. Cover and let rise until doubled, about 1 hour, brush with the egg-milk glaze, and sprinkle with sliced almonds.

CURLED WHEEL WREATH:
Divide the dough into 4 equal portions and roll each into a 12-inch strand. Place strands on a greased baking sheet, crossing the strands at the center of each to form the spokes of a wheel. Curl the outer ends of each strand. Make an indentation in the center of the hub (where all the strands cross). Place a colored egg in the center. Cover and let rise until doubled, about 1 hour. Brush with the egg-milk glaze and sprinkle with sesame seeds.

Source: Beatrice Ojakangas’ Great Holiday Baking Book