Beautiful bread with easter eggs baked right in!!!
Make and share this Polish Braided Easter Egg Bread recipe from Food.com.
- 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.
I have been making this for a few years now after finding the same recipe on another recipe site. It has a great taste and the eggs make this a perfect bread for your Easter table. My bread always cooks in less than 50 minutes, usually around 30-40. I also used 1/2-1 C more flour than the recipe calls for. This is a beautiful bread, and will be admired by your guests. I use uncooked eggs and they bake nicely in the time it takes to bake the bread.
This turned out pretty well, but there were some bumps. First off I needed more like 3- 3 1/2c of flour before this turned into workable dough. Second thing was the cook time. Mine was nearly burned after 45 mins and my eggs started to "speckle". I would suggest lowering your oven rack and keeping a close eye on the bread. Take your time in rolling it also or you'll end up with a thick half and a scrawny half lol Oh and keep your eggs from touching the baking sheet. It can cause them to break or the yolks to get hard. All in all with the changes I'll be making this again. It's very pretty and looks quite impressive with all the colored eggs. Tastes great to, nice and crispy and buttery on the ouside. Like a giant cresant roll.