Easter Basket Bread
Source: The Breads Cookbook by Southern Living Cookbook Library, 1972, Oxmoor House ISBN 0-8487-0342-1

1 pkg. dry yeast
1 pkg. lemon pudding mix
1/4 cup margarine or shortening
1/2 tsp. salt
3/4 cup milk, scalded
4 to 4 1/2 cups sifted flour
4 eggs, beaten
6 whole eggs in shell*
Candy decorettes

Dissolve the yeast in 1/4 cup warm water. Mix the pudding mix, margarine, and salt in a bowl. Add the milk and stir until well mixed and butter is melted.

Cool to lukewarm. Add 1 1/2 cup flour and mix well. Stir in the yeast and 3 beaten eggs and beat well. Add enough remaining flour gradually to make a soft dough. Turn out on a lightly floured surface and knead for 8-10 min. or until smooth and elastic. Place in a greased bowl and turn to grease surface.

Cover and let rise for 1 hour 15 minutes or until doubled in bulk. Turn out on a lightly floured surface and divide into 3 parts. Form in balls. Cover and let rest for 10 min. Shape each part into a strand 20-inches long, the braid. Fit into a greased 10-inch round cake pan. Tuck the uncooked whole eggs into braid until almost covered. Cover and let rise for 45 minutes or until doubled in bulk.

Mix remaining beaten egg and 1 tablespoon water and brush on loaf, then sprinkle with decorettes. Bake in 375F oven for 25-30 minutes or until done.

*The whole eggs may be colored with Easter egg dye before placing in braid, if desired.