Easter Bread

I remember eating this bread at my grandmothers house. It is always so pretty when decorated with dyed easter eggs.

1 package Rapid Rise (instant) yeast, about 2-1/4 teaspoons
1 1/4 cups milk
pinch of salt
1/3 cup butter
2 eggs, beaten
1/2 cup sugar
3 1/2 cups flour (approximate)
1 egg, beaten to brush bread before baking

In a small saucepan, warm the milk and butter together until butter melts. In a large mixer bowl, combine yeast, salt, eggs and sugar. Add the warm milk and butter. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle.

Place on two baking sheets lined with parchment paper or Silpats. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

Bake at 350 degrees until golden - about 20 minutes. Cool on rack.