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Studded with naturally colorful eggs, this subtly sweet and decadently tender loaf of bread is an easy and healthy Easter brunch stunner. Remove the eggs before eating and either serve them up with slices of the bread or save them for later (they're just like hard-boiled!). Source: EatingWell.com, March 2017

Stephanie Olson
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Ingredients

Directions

  • Combine whole-wheat flour, all-purpose flour, yeast and salt in a stand mixer with the dough-hook attachment. Add 2 eggs, milk, sugar (or honey) and 2 tablespoons softened butter. Mix on low speed until the dough has pulled together and is smooth and elastic, about 6 minutes.

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  • Coat a large bowl with cooking spray. Scrape the dough into the bowl (it will be sticky) and turn to coat. Cover with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.

  • Punch the dough down and turn it out onto a lightly floured surface. Divide into 3 equal pieces. Roll each piece out into a 1-inch rope about 14 inches long. Loosely braid the 3 ropes together, leaving spaces for the 6 whole eggs.

  • Transfer the braid to a baking sheet lined with parchment paper. Nestle the eggs into the braid, spacing evenly. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 45 minutes.

  • Preheat oven to 350 degrees F.

  • Melt the remaining 1 tablespoon butter and brush the dough with half of it. Bake the bread until golden brown, 30 to 45 minutes. Transfer to a wire rack, brush with the remaining melted butter and let cool for at least 30 minutes. Serve warm or at room temperature.

Tips

Tip: Many farm-fresh eggs come in a variety of colors including blue, green and brown. If you can't find colored eggs, naturally dye your own with these instructions: http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/how_to_dye_eggs_with_natural_dyes

Nutrition Facts

179 calories; 6.5 g total fat; 133 mg cholesterol; 256 mg sodium. 23.3 g carbohydrates; 7.9 g protein; Full Nutrition

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