Easter Egg Bread

(Courtesy of Taste of Home)

Ingredients:
1/2 c. sugar
2 pkgs. (1/4 oz. each) active dry yeast
1-2 tsp. ground cardamom
1 tsp. salt
6-6 1/2 c. all-purpose flour
1 1/2 c. whole milk
6 Tbsp. butter, cubed
4 eggs
3-6 hard-cooked eggs, unpeeled
Assorted food coloring
Canola oil
2 Tbsp. water

Directions:
In a large bowl, mix sugar, yeast, cardamom, salt and 2 c. flour.  In a small saucepan, heat milk and butter to 120-130 degrees.  Add to dry ingredients; beat on medium speed 2 minutes.  Add 3 eggs; beat on high 2 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.

Meanwhile, dye hard-cooked eggs with food coloring following package directions.  Let stand until completely dry.

Punch down dough.  Turn onto a lightly floured surface; divide into thirds.  Roll each portion into a 24 inch rope.  Place ropes on a greased baking sheet and brain.  Bring ends together to form a ring.  Pinch ends to seal.  Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.

Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes.  Preheat oven to 375 degrees.

In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs.  Bake 25-30 minutes or until golden brown.  Remove from pan to a wire rack to cool.  Refrigerate leftovers.