Braided Easter Egg Bread Recipe - Allrecipes.com
Braided Easter Egg Bread Recipe
  • READY IN 3+ hrs

Braided Easter Egg Bread

Read Reviews (203)

"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." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 1 - 1 pound loaf Change Servings
Check All Add to Shopping List

Directions

  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. 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. 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. 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. 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. Bake in preheated oven for 50 to 55 minutes, or until golden.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 55 mins
  • READY IN 3 hrs 25 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2006

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 in as deep as possible. Hopefully this helps! Original Review: Beautiful bread! I had to add a little more flour when kneading and shortened the baking time! Perfect!! I made one yesterday for Easter, but my family ate it up so I had to bake another today and it came out even better. Put on sprinkles for added color.

— 
Most Helpful Critical Review
Apr 15, 2010

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 it really was a lovely centerpiece on our Easter table!

— 
Jun 08, 2006

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 when finished, i roll out the dough and braid it, let it rise and bake. It's a lot easier for me and still tastes great!

— 
Mar 29, 2005

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 good, and I peeled the eggs and they were cooked through. I used eggs straight from the fridge and they were not noticibly warm after the loaf rose. However, the finished loaf should probably be refrigerated for storage if you plan on eating the eggs.

— 
Apr 19, 2003

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.

— 
Apr 21, 2003

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.

— 
Apr 03, 2005

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.

— 
Apr 12, 2006

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!

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 322 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
How to Make Pita Bread

See how to make delicious homemade pita bread.

Play Video
Grandma VanDoren’s White Bread

Mmm, delicious homemade bread just like grandma used to make.

Play Video
Italian Bread Bowls

See how to make homemade bread bowls for soup.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States