To decorate this pretty Easter crown, you will need five colored eggs but they must be uncooked. Be sure to use non-toxic dyes as you color them.

Ingredients:
Two packages dry yeast
1/2 cup warm water
1/2 cup butter
3/4 cup milk
1/2 cup sugar
Two eggs, lightly beaten
1-1/2 teaspoon salt
5 cups all-purpose flour
Seven eggs
1 teaspoon water

Directions:
In a large mixing bowl, dissolve the yeast in the water. Meanwhile, melt the butter in a saucepan, add the milk, and heat until just warm. Pour the mixture into the bowl with the yeast. Add the sugar, eggs, and salt and stir well.

Mix in the flour, one cup at a time, until a soft dough is formed. Turn the dough onto a floured surface, adding flour if the dough is too sticky to handle. Knead until it becomes elastic. Place it in a lightly oiled bowl, cover, and set in a warm, draft-free area until doubled in size (about one hour). Punch down the dough. Divide it into three equal parts and roll each piece into a 20-inch-long strand. Lay the strands side by side and gently braid them. (To avoid tearing the dough, braid from the middle out to an end; repeat with the other side). Place the woven dough in a wreath shape on a greased cookie sheet, tucking the ends under. Soft-boil and dye six eggs, using non-toxic dyes. Sink the dyed eggs into the dough. Cover and let rise until double in size.

Beat one egg with 1-teaspoon water and brush the wash over the dough. Bake in a preheated 350-degree oven for 25 minutes, or until golden brown.

Makes one large loaf.

     

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