A traditional dish at our Greek Easter celebration, this bread recipe is really great for any time of year!
Make This Recipe
5 Eggland's Best eggs (large)
2 pounds all-purpose flour
1 1/4 cups sugar
1/2 pound (2 sticks) butter, melted and cooled
1 1/2 cups milk, warmed to 110 degrees
4 teaspoons vanilla extract
3 packages active dry yeast
1 pinch of salt
1 Eggland's Best egg, hard-cooked and dyed
1/4 cup sesame seeds (optional)
Preheat oven to 350 degrees F.
Heat milk to 110 degrees and dissolve yeast in milk.
Melt butter and cool; add to milk/yeast mixture.
Beat eggs, vanilla, salt and flour together; add milk mixture and blend well until dough forms.
Turn out dough on floured surface and knead well, approximately 5 minutes.
Place dough in large bowl coated with cooking spray; cover with a cloth and let rise in a warm place for approximately 2 hours.
When dough has risen, punch down and allow to rise again for 1 hour.
Remove dough from bowl and shape: You can divide dough into thirds and braid. Curl dough around to form a ring and place in a greased and floured 9" round baking pan. Or, you may just leave dough in a long braid and bake on a greased baking sheet.
Sprinkle top of dough with sesame seeds (optional) and place red-dyed hard-cooked egg in center of bread ring, or in one end of the bread braid (you may add more eggs as you like).
Bake in a 350 degree oven for approximately 45 minutes or until bread is golden brown.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.