Some of us are cooks. Some of us are bakers. Some of us are both. I’m covering all bases today with 2 recipes for Easter egg bread. The first is an easy one from frozen dough. For those of you nervous about making bread from scratch or not having time, this one’s for you. Fun for little bakers, too.

Maybe you’re a from scratch baker. The second recipe is yours. 

The Greeks make their braided Easter bread special with red dyed eggs, symbolizing Christ’s suffering and new life. Use colored eggs you like, or leave them out. 

Easter egg bread made with frozen dough

Make a double, or triple braid.

Ingredients

2-3 loaves frozen bread dough, thawed until pliable (bread will have risen a little)

Egg wash: 1 egg beaten with a teaspoon of water 

3 plain hard-boiled eggs plus 3 colored ones 

Instructions

Roll each loaf into a 20” or so rope. Lay next to each other, then braid.

Form into ring and pinch edges to seal. Place on parchment lined baking sheet. 

Push 3 plain hard-boiled eggs into braid. Let rise in warm place, covered, until almost doubled. (Mine took 20 minutes). 

Gently brush all over with egg wash. 

Preheat oven to 350. Bake 35 minutes or so for double braid, 40 minutes or so for triple braid, until golden brown and baked through. Cool and replace eggs with colored ones.

Is bread done?

A temperature of 190-195 is perfect for these 2 breads. Stick thermometer in side or bottom.

Tips: 

Take a rest

If dough resists rolling, let rest, covered, 10 minutes for gluten to relax.

Easter egg bread from scratch

Thanks to the reader who shared this recipe.

Ingredients

2-1/2 cups flour, divided

1/4 cup sugar

3/4 teaspoon salt

1 package active dry yeast .25 oz.

2/3 cup milk

2 tablespoons butter

2 large eggs, beaten a bit

4 tablespoons butter, melted

3 plain hard-boiled eggs plus 3 colored ones 

Instructions

Whisk together 1 cup flour, sugar, salt and yeast. 

Combine milk and butter and heat until milk is warm and butter almost melted.

Stir milk mixture gradually into flour mixture. Add 2 eggs and 1/2 cup flour. Mix well. 

Mix remaining flour in 1/2 cup at a time, until dough leaves sides of bowl.

Turn out onto lightly floured surface and knead until smooth and elastic, 5-8 minutes.

Butter bowl, place dough in and turn to coat. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down and turn out onto lightly floured surface. Divide into two equal pieces. Cover and rest 10 minutes. 

Roll each into rope about 35” long and 1” or so thick. Lay next to each other, then braid. Form into ring and seal edges.

Push plain boiled eggs into braid. 

Place on parchment lined baking sheet and cover. Let rise in warm place until doubled, about 45 minutes. Brush with melted butter.

Preheat oven to 350 and bake until golden brown and cooked through, about 35 minutes. Cool and replace eggs with colored ones.