• ¾ cup warm water

  • 1 ¾ TBS dry yeast
  • ¾ cup warm milk
  • 1/3 cup sugar
  • ¼ cup + 2 TBS butter, softened1
  • ½ tsp sea salt
  • 4 ¾ - 5 ¼ cups AP flour
  • 1 egg


Place half the water in a large mixing bowl and sprinkle yeast over top; stir to dissolve and “proof”; stir in remaining water, milk, sugar, ¼ cup butter, salt and 2 cups flour; blend well; stir in egg and enough flour to make soft dough; knead 5-10 minutes (finished dough should be smooth and elastic); remove to greased bowl and cover; rest until doubled, approximately 1 hour. Punch dough down; remove to floured surface; divide dough into 3 equal pieces and roll into a rope. Lay

 out on parchment lined or greased sheet pan. Pinch the ropes together on one end and loosely braid to the other. Push in the colored eggs gently between the braids. Melt remaining butter; brush over exterior. Cover with dry clean towel and let rise until doubled approximately 30 – 45 minutes; bake at 400ºF for approximately 20-25 minutes or until richly browned.  Cool 60 minutes on wire racks before eating.


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