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Ingredients
- 6 to 6-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 packages (1/4 ounce each) active dry yeast
- 1 to 2 teaspoons ground cardamom or anise seeds (optional)
- 1 teaspoon salt
- 1-1/2 cups milk
- 6 tablespoons butter, cubed
- 4 eggs
- 12 hard-cooked eggs
- Canola oil
- 2 tablespoons water
Details
Servings 12
Preparation
Step 1
•In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Dye eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
• Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
• If making individual loaves; divide dough into 24 pieces. Shape each portion into a 1 inch by 14-in. rope. Take 2 pieces of rope and twist together to form a "braid", pinching the ends, and loop into a circle.
• Beat water and remaining egg; gently brush over dough. Bake at 375° for 28-32 (for large bread) or 20 to 25 minutes for individual loaves, or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).
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