Directions

• Preheat oven to 350 F.
• In a medium bowl, sift together flour and salt. Set aside.
• In a small bowl, mix yeast with warm water. Set aside and let the yeast activate and expand.
• In a large bowl, beat 4 eggs. Add lukewarm milk, softened butter, Sue Bee® honey and activated yeast, then blend.
• Add flour mixture to the milk-honey mixture 1 cup at a time, blending after each cup to make sure all flour is incorporated.
• After the flour has been incorporated and the dough has a satiny consistency, turn it out onto a lightly floured surface and knead for approximately 3-4 minutes until smooth and elastic (don’t overwork your dough).
• Place dough in a large bowl that has been coated with butter; turn the dough over in bowl to coat dough with butter. Cover the bowl with plastic and then put a damp towel over the plastic and bowl to keep the dough moist. Place the bowl in a warm place for dough to rise (dough should double in volume in approximately 1 hour).
• Punch down or deflate dough and turn it out onto a lightly floured surface. Divide it into 2 equal parts and shape into rounds. Cover and let the dough rest for 15 minutes.
• To form the braid, roll each round of dough into a long roll about 36 long and 1 1/2 thick. Using the 2 long pieces of dough, form a loosely braided ring on a large baking sheet. Seal the ends of the ring together and tuck the loose ends under the dough.
• The natural separation of the 2 rolls creates nesting spots in the braid for the 10 colored eggs. Evenly distribute the eggs between the folds of the dough braid.
• Place the braided dough in a warm spot, covering with the damp towel; let rise for about 45 minutes. Gently brush braid with the remaining melted butter and bake in preheated oven for 30-35 minutes or until golden brown. The colored eggs will cook as the bread bakes.