Easter Egg Bread (from Taste of Home)

This is another one of my favorite breads for Easter time.  You must put the egg wash over the bread before baking, however, or the colored eggs will run - and that will put you in a bad mood (like it did me), and you won't want to make it again until someone talks you into it.  It is a delicious bread, though, and fun for the kids.

Ingredients:

• 6 to 6-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 to 2 teaspoons ground cardamom
• 1 teaspoon salt
• 1-1/2 cups milk
• 6 tablespoons butter, cubed
• 4 eggs
• 3 to 6 hard-cooked eggs
• Vegetable oil
• 2 tablespoons cold water

Directions:

• In a large bowl, combine 2 cups flour, sugar, yeast, cardamom and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add 3 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
• Dye hard-cooked eggs; lightly rub with oil. Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each portion into a 24-in. rope.
• Place ropes on a greased baking sheet and braid; bring ends together to form a ring. Pinch ends to seal. Gently separate braided ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 20 minutes.
• Beat water and remaining egg; gently brush over dough. Bake at 375° for 28-32 or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf.

Nutrition Facts: 1 serving (1 slice) equals 281 calories, 8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate, 1 g fiber, 9 g protein.