Sicilian-Italian Easter Egg Bread

     So I've heard of this bread a lot, but have never been able to try it. Usually there's an egg or two or three depending on the size of the loaf, and some sprinkles. This recipe didn't say to split it up into smaller rings with one egg in the center, but that's how I would do it next time. However, for this one, I just made a straight braid.

I was really excited when it started to look like bread instead of a gooey mess.

Ingredients

• 6 cups all-purpose flour
• 1/2 cup sugar
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon ground cardamom
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter, cubed
• 4 eggs
• 3 hard-cooked eggs
• vegetable oil
• 2 tablespoons cold water

Braided and waiting to be baked.

Directions

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. 
2. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. 
3. Add to dry ingredients; beat just until moistened. 
4. Add 3 eggs; beat until smooth. 
5. Stir in enough remaining flour to form a soft dough.
6. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 
7. Place in a greased bowl, turning once to grease top. 
8. Cover and let rise in a warm place until doubled, about 45 minutes.
9. Dye hard-cooked eggs; lightly rub with oil. 
10. Punch dough down. 
11. Turn onto a lightly floured surface; divide dough into thirds. 
12. Shape each portion into a 24-in. rope.
13. Place ropes on a greased baking sheet and braid; bring ends together to form a ring. 
14. Pinch ends to seal. 
15. Gently separate braided ropes and tuck dyed eggs into openings. 
16. Cover and let rise until doubled, about 20 minutes.
17. Beat water and remaining egg; gently brush over dough. 
18. Bake at 375 degrees F for 28-32 or until golden brown. 
19. Remove from pan to a wire rack to cool. 
20. Refrigerate leftovers.

All Done!

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