This bread had a wonderful flavor, not too sweet, and nicely yeasty. It also had a lovely presentation, and was a big hit at our Easter dinner. I am only rating this four stars because I had to make several changes. Like others, I needed to add a full additional 1/2 cup of flour to get my dough to a workable state. Also, I was only able to bake mine for 20 minutes before the top was so dark I had to take it out. Fortunately, the bread was done, but the eggs were not cooked when I cracked one open. I will definitely make this again, both with and without the eggs, but I will turn the oven temp down to 325 degrees, and bake for closer to 35 minutes. I also mixed mine on the dough cycle in my bread machine, removed it after the first punch down, then put it in a greased and covered bowl in the fridge overnight. The next morning, I took it out, divided it, let it rest for 10 minutes, then formed the braid. I also tried oiling my eggs, but that did not prevent color transfer. It was minimal though, and didn't affect the flavor so I wasn't that concerned. No one else was either because the bread disappeared!
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This bread had a wonderful flavor, not too sweet, and nicely yeasty. It also had a lovely...