Braided Easter Bread Recipe

Directions

1. 1
   In a large bowl, combine 1 c. flour, sugar, salt and yeast; stir well.
2. 2
   Combine lowfat milk and butter in a small saucepan; heat till lowfat milk is hot and butter is softened but has not melted.
3. 3
   Gradually add in the lowfat milk and butter to the flour mix; stirring constantly.
4. 4
   Add in two Large eggs and 1/2 c. flour; beat well.
5. 5
   Add in the remaining flour, 1/2 c. at a time, stirring well after each addition.
6. 6
   When the dough has pulled together, turn it out onto a lightly floured surface and knead till smooth and elastic, about 8 min.
7. 7
   Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
8. 8
   Cover with a damp cloth and let rise in a hot place till doubled in volume, about 1 hour.
9. 9
   Punch dough down and turn it out onto a lightly floured surface.
10. 10
    Divide the dough into two equal size rounds; cover and let rest for 10 min.
11. 11
    Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.
12. 12
    Using the two long pcs of dough, form a loosely braided ring, leaving spaces for the five colored Large eggs.
13. 13
    Seal the ends of the ring together and use your fingers to slide the Large eggs between the braids of dough.
14. 14
    Preheat oven to 350