About this recipe:Impress friends and family with this show-stopper for Easter. This recipe places whole raw eggs into the plait before baking, so that the bread and the eggs cook together.The eggs can also be dyed for extra colour.
310g plain flour
1 teaspoon salt
50g caster sugar
1 (7g) sachet active dried yeast
2 tablespoons butter
5 whole eggs, dyed if desired
2 tablespoons butter, melted
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In a large bowl, combine 125g 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.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 60g flour; beat well. Add the remaining flour, 60g 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.
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.
Knock back 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 90cm long and 4cm thick. Using the two long pieces of dough, form a loosely plaited ring, leaving spaces for the five coloured eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the plaits of dough.
Preheat oven to 180 C / Gas 4.
Place loaf on a greased baking tray and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in size, about 45 minutes. Brush with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden. Remove from the oven and serve warm or allow to cool before enjoying.