4 1/2 cups all-purpose flour (or enough to make a soft dough)
1/4 cup white sugar
1 teaspoon salt
1 package active dry yeast
2/3 cup milk
4 tablespoons butter
3 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

In a large bowl, combine 2 cups flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened (butter does not need to melt).

Gradually add the milk and butter to the flour mixture; stirring constantly. Add three eggs and 1/2 cup flour; beat well after each addition.

Add the remaining flour, 1/2 cup at a time, adding JUST ENOUGH flour to make a soft dough. If the dough seems too sticky, add a little more flour; if the dough is too dry, add a few tablespoons more milk, keeping in mind that it's easier to add flour than milk. The less flour added to the final dough, the lighter the bread will be!

When the dough begins to leave the sides of the bowl and forms a ball, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and allow to rise in a warm place until doubled in size.

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350°F (175°C).

Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes.

Brush the fully risen loaf with melted (not hot) butter.

Bake in a preheated oven for 50 to 55 minutes, or until golden.

Submitted by: Annabel