Hey there! So, I’ve got this lovely recipe for Easter bread that’s become a bit of a tradition in my house. I remember the first time I made it, I ended up with flour everywhere—like seriously, even the cat wasn’t spared. But the bread turned out amazing, and now it’s a must-have every Easter. There’s something about the smell of freshly baked bread that’s just… comforting, you know?

Why You’ll Love This Recipe

I whip this up whenever I want to impress the in-laws (and it works like a charm!). The family goes crazy for this because the colored eggs make it look so festive. Plus, it’s a great excuse to get everyone involved in the kitchen, dyeing eggs and sneaking tastes of dough (not that I advocate raw dough eating… much).

Here’s What You’ll Need

4 cups all-purpose flour – Sometimes I swap in some whole wheat flour for a bit of nuttiness.
1/2 cup sugar – My grandma always said more sugar, more happiness, but you do you.
1/2 cup milk – Warm it up a bit; I occasionally use almond milk if I’ve run out of the regular stuff.
2 1/4 tsp active dry yeast – Or one packet, if you’re like me and can never remember the exact measurement.
1/2 cup unsalted butter – Melted, because who has time to wait for room temperature?
4 large eggs – Room temperature is ideal, but I tend to forget and use them straight from the fridge.
1 tsp salt
Colored, hard-boiled eggs – The fun part! I’ve used these egg dyeing kits with great success.

How to Make It

Start by warming the milk slightly and dissolving the yeast and a pinch of sugar. Let it sit until it’s all foamy—like a good cappuccino.
In a large bowl, mix the flour, sugar, and salt. Add the foamy yeast mixture, melted butter, and three of the eggs. Mix until you’ve got a nice dough going. It’s okay if it’s a bit sticky; that’s where the fun (and flour-covered kitchen) begins!
Knead the dough on a floured surface for about 10 minutes. This is where I often sneak a tiny taste—don’t judge!
Pop the dough back in a greased bowl, cover it, and let it rise in a warm spot until doubled in size. This is when I usually take a tea break.
Punch it down (gently, though) and divide it into three ropes. Braid these together, tucking the colored eggs in between the twists. Place it on a greased baking sheet.
Brush with a beaten egg for that lovely shine—makes it look like you know what you’re doing!
Bake at 350°F (175°C) for about 30-35 minutes. It should have this gorgeous golden hue. Don’t worry if it browns a bit more; that’s just ‘extra flavor.’

Notes from My Kitchen

I’ve found that if the dough is too sticky, chilling it a bit helps. Also, I once tried using coconut milk—didn’t work out like I’d hoped, but live and learn, right?

Some Fun Twists

I once added a bit of orange zest to the dough, and it was delightful. Tried chocolate chips once—let’s just say it wasn’t the best idea.

Tools You Might (or Might Not) Need

You’ll need a baking sheet, but if you don’t have one, a pizza stone works surprisingly well. No rolling pin? Use a wine bottle (my secret weapon).

Where to Hide It After

Store in an airtight container once it cools, though honestly, in my house, it never lasts more than a day!

How We Serve It Up

We usually slice it up and slather with butter, or for a real treat, homemade jam. My aunt always insists on a dollop of cream cheese.

Lessons Learned (the Hard Way)

I once tried rushing the rising step and ended up with a dense loaf. Patience, my friend, is key here!

Your Questions, Answered

Can I make this ahead of time? Absolutely—just store in the fridge and bake when ready. It actually tastes better the next day.

Do the eggs cook more in the oven? Yes, so make sure they’re not overdone initially. Otherwise, you might end up with overly firm yolks.