Recipe: Braided Easter Bread

Braided Easter Bread
rec.food.baking/LMccon1187 (1999)

I make this recipe every year at Easter time to give as gifts.

2 1/4 to 3 1/4 cups flour
1/4 cup sugar
1 tsp salt
1 pkg fast acting/or rapid rise dry yeast
2 eggs, beaten
2/3 cup milk, heated
2 tbsp. butter, melted in the milk
1 tbsp. anise seed
1/2 cup candied fruit (optional)
1/4 cup chopped nuts (optional)
5 raw colored eggs

Mix together 1 cup of the flour, sugar, salt, and yeast. Add dry mixture to the milk and melted butter mixture along with the eggs. Beat with a mixer 2 minutes.

Stir in enough of the remaining flour and the anise seed (plus any of the optional ingredients) to make a soft dough. Knead for 8-10 min. Add flour as necessary so dough is not "sticky".

Let rise for about 1-1 1/2 hour till double in size. Divide dough in half. Roll each piece into 24-inch rope. Overlap dough over itself (twist 2 pieces together) connecting the four end pieces to form a wreath.

Place on greased baking sheet. Place the five raw colored eggs into spaces between "twists" evenly. Brush with melted butter (not included in ingredient list). Let rise for 1 hour. Bake at 350F 35-50 minutes.

Note: the "twisting" and placement of the raw eggs to look nice is the most difficult part. This does get easier the more you make these.

To give as gifts I wrap these in colored Saran wrap and draw all the ends to the top and secure with a ribbon. Trim to look like a flower. Sometimes I will tie in green Saran to act as leaves and cut into points. Really quite a nice presentation.