Egg Wreath Bread

Need a fun recipe for Easter? We got you covered! Try this delicious and super easy braided loaf with beautiful colored eggs (tutorial coming soon!). It's perfect to go with dinner or served with coffee in the morning before you head to church.  

Ingredients:

1 Cup Spring Water Warmed
3 Tablespoons Grass Fed Butter
2 1/2 Cups Organic All-Purpose Flour
3 Tablespoons Raw Sugar
1 1/2 Teaspoons Celtic Sea Salt or Pink Himalayan Salt
1 Teaspoons Cinnamon
1 1/2 Teaspoon Active Dry Yeast

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Directions:

Bread Machine Way:

Place wet ingredients in the bread maker, Then add flour. Put salt, sugar, seasonings in different corners then make a small well in the center and place yeast in it. Mix on dough setting, when finished remove to a lightly floured surface. Divide into the equal pieces, roll pieces into ropes. Braid ropes together linking ends. Brush with egg and sprinkle sugar over the top. Bake at 375 for 25 minutes or until golden. Add colored eggs to the top and serve.

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The "By Hand" Way:

In your bowl add liquid ingredients (oil and water) that have been warmed (not hot) with your sugar. Sprinkle your yeast on top and cover and let set in a warm draft-free place in your kitchen until bubbly. Slowly mix in the remaining dry ingredients. With a spoon or fingers start mixing until combined fully. Let rise for 20 minutes then begin kneading. Let rise again. Pull it out of the bowl Divide into the equal pieces, roll pieces into ropes. Braid ropes together linking ends. Brush with egg and sprinkle sugar over the top. Bake at 375 for 25 minutes or until golden. Add colored eggs to the top and serve.

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