Recipe(tried): Taste of Home Easter bread (with dyed eggs)

Here is a recipe for Easter bread that was in the TOH Annual Recipes Book 1994

EASTER BREAD

6 to 6 1/2 cups all purpose flour, divided use
1/2 cup sugar
2 pkg (1/4 oz each) active dry yeast
1 to 2 tsp ground cardamom
1 tsp salt
1 to 1 1/2 cups milk
6 tbsp butter or margarine
4 eggs, divided use
3 to 6 hard boiled eggs
vegetable oil
2 tbsp cold water

In large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt; set aside.

In a saucepan, heat milk and butter to 120-130 degrees F. Add to dry ingredients; beat just until 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.

Meanwhile, dye hard-cooked eggs; lightly rub with oil.

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 and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.

Beat 2 tablespoons cold water and remaining egg; gently brush over dough.

Bake at 375 for 28-32 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Makes 1 loaf
Source: Taste of Home Annual Recipes, 1994