Easter Egg Bread (from allrecipes.com)
 
I make this in my Kitchenaid mixer and use my dough hook. I find that it works really well since the dough is very elastic and sticky.
Ingredients
  • 2½ cups all-purpose flour, divided
  • ¼ cup white sugar
  • 1 tsp salt
  • 1 package (0.25 ounce) active dry yeast
  • ⅔ cup milk
  • 2 TBSP butter
  • 2 eggs
  • 5 whole eggs, dyed raw
  • 2 TBSP butter, melted
  • Colorful nonpareils
Instructions
  1. In the Kitchenaid mixer bowl, combine 1 cup flour, sugar, salt, and yeast; mix well. Combine butter and milk in a small saucepan and heat until the butter is softened, but not fully melted.
  2. Add the milk and butter mixture to the dry ingredients and mix on medium speed. Add 2 eggs and ½ cup of flour. Beat until combined. Gradually add the remaining flour in ½ cup increments, and mix until the dough has pulled together. Place the dough on a floured surface (making sure your hands are also floured) and kneed until the dough is smooth and elastic. If the dough becomes sticky, add more flour and continue to kneed.
  3. Lightly oil a large bowl. I use olive oil, and spread it around with a silicon pastry brush. Place the dough in the bowl and turn over so it is coated with oil. Place a damp towel over the bowl and let rise in a warm place for 1 hour. The dough should double in volume.
  4. Deflate the dough and place back on the floured surface. Divide into 2 rounds, and cover with a damp towel for 10 minutes. Roll each round into a long roll about 18 inches long and 1½ inches in diameter. Use flour if the dough becomes sticky. Then braid the two rolls together and seal the two ends to make a ring. Place the colored eggs between the braids of dough.
  5. Preheat oven to 350 degrees. Place the loaf on a cookie sheet prepared with nonstick spray. Cover with a damp towel and allow to rise for 45 minutes. I leave it on the stove while it is preheating, to ensure the maximum amount of rising.
  6. Brush with melted butter and sprinkle with colorful nonpareils. Bake for about 35 minutes, or until golden brown.
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2012/04/easter-treats.html