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 Beautiful Easter Bread

Note: Easter egg bread is a nice treat for Easter breakfast. Leftovers make excellent French toast.

Ingredients

• 2 tsp dry yeast
• 3/4 c water, warmed slightly
• 3 3/4 c plain/all purpose flour plus more for dusting
• 1/2 tsp salt
• 2 tbs honey
• 2 eggs, beaten
• 4 tbs melted unsalted butter
• 1/4 cup chopped dried mixed fruit (optional)
• 4–6 hardcooked eggs coloured with food colouring

Glaze: 1 egg yolk beaten with 1 tbs water

Method

Mix the yeast with the warmed water in a small bowl. Let stand until foamy. Put the flour and salt into a large bowl and make a well in the centre. Pour in the dissolved yeast and mix some of the flour into it to make a soft paste. Let that rise until it forms a sponge.

Mix the honey, beaten eggs and butter into the sponge. Add in the rest of the flour in the bowl to make a soft dough; add the dried fruit if used. Turn out onto a floured surface and knead until smooth and elastic. Place the dough into a greased bowl and cover with a tea towel. Let rise until doubled; about 2 hours. Punch down and let the dough rest for a few minutes.

Divide the dough into two or three equal portions. Roll them out to form ropes about 16 inches long. Either twist the two ropes or braid the three ropes. Twist into a circle and tuck under the ends. Put the braided circle on a greased (or use a nonstick liner) baking sheet. Cover the Easter Egg Bread with a tea towel and let rise until doubled; about one hour.

Heat the oven to 350 F. Brush with the egg glaze and make enough hollows in the dough braid  to fit the hardcooked eggs. Push the eggs into their places, making certain they are secure. Bake the Easter Egg Bread for about 45 minutes until golden brown; it will sound hollow when tapped on the bottom.

Allow the Easter Egg Bread to cool before cutting it.  Serve with New Mexican Hot Chocolate for a special treat.

 Unbaked Easter Egg Bread