Easter Egg Bread

Directions

1. 1
   Scald milk; add sugar, salt and shortening.
2. 2
   Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.
3. 3
   Add to milk mixture 2 eggs slightly beaten and 2 1/2 cups flour.
4. 4
   Beat until smooth.
5. 5
   Stir in enough remaining flour to form a stiff dough. Turn onto floured surface and knead until smooth and elastic. Place in a large greased bowl, turn to coat.
6. 6
   Cover and let rise, about 1 hour, until doubled.
7. 7
   Punch down; cover and let rise again until almost doubled, about 30 minutes.
8. 8
   Divide dough into 4 equal parts.
9. 9
   Form each part into a 36-inch rope.
10. 10
    On a greased baking sheet, twist 2 of the ropes into a loosely braided ring, leaving space for 6 eggs.
11. 11
    Insert 6 eggs into spaces.
12. 12
    Repeat with remaining 2 ropes of dough.
13. 13
    Cover and let rise until doubled. Brush with beaten egg.
14. 14
    Sprinkle with colored sprinkles.
15. 15
    Bake at 375° for 15 to 20 minutes or until golden brown.
16. 16
    Serve warm.