Published Mar 22nd
Prep 45m Cook 30m Additional 1h 45m Ready In 3h
Servings 1 1-pound loaf Calories 234.1

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

Recipe Ingredients

  • 2 ½ cups all-purpose flour, divided
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) package active dry yeast
  • ⅓ cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 5 whole eggs, dyed if desired
  • 2 tablespoons butter, melted

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.
  6. 6 Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts

  • Calories 234.1
  • Carbohydrate 30.1 g
  • Cholesterol 143.7 mg
  • Fat 8.7 g
  • Fiber 1 g
  • Protein 8.5 g
  • Saturated Fat 4.3 g
  • Sodium 321.9 mg
  • Sugar 6.1 g


  1. This looked very pretty and impressed our Easter guests. However, the bread never rose and it tasted horrible. Am I missing something? I thought you were supposed to mix yeast with warm water first but this recipe didn't have that so we didn't do it. Just wondering what we can do better next time because - Read more ...
  2. I've alread reviewed this recipe, but I wanted to add something about preventing the color from bleeding. I dyed my eggs for hours to get a rich, dark color. Once they were done I rinsed them in water and dried them very well. When I inserted them into the ring I tried to put them - Read more ...
  3. I love how simple the ingrediants are for this recipe. I've made it several times, the first time I followed the directions exactly, it took all afternoon with all the rising, but it came out great. Since then, i have just thrown everything in my bread machine and placing it on the dough setting, then - Read more ...
  4. Wow! this bread was easy and very tasty. The first one isn't cold yet and I'm already starting to make more. As others have stated mine only took about 25 minutes to bake to a perfect golden brown. Way to go Holly!
  5. I made this bread for my daughters class and the kids oohed and ahhed over it. It was gobbled up in minutes. The presentation is beautiful. I only baked it for 25 minutes. Watch the time.
  6. Wonderful! I made the dough in my bread machine to save time and effort and only put two eggs into the braid. I painted on the coloring so it didn't bleed into the bread too much. My mother-in-law actually took a picture of it! It tasted great, too.
  7. This was a fun bread to make. The dough was easy to make in my mixer. I doubled the recipe and ended up with a wreath of braided bread. I put brown eggs in the wreath, and filled the center with our dyed easter eggs. It made a beautiful centerpiece for Easter. The bread was - Read more ...
  8. This is the recipe I have been searching for. It tastes just like the Easter breads available in fine Italian bakeries in NYC. Very easy to prepare. The delicately sweet flavor and light fluffy texture of the bread is irresistable.
  9. I made this bread years ago - it was great and people are always impressed by how the colored eggs bake with the bread. I lost the recipe - it's so good to find it again.

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