Italian Easter Bread

Makes two large braids or three twisted rings.

In large bowl, combine 3 cups of flour with the yeast. In a saucepan, heat milk, sugar, butter, and salt until warm (not hot). Add the warm milk mixture to the flour mixture and add 3 beaten eggs. Stir to combine, adding more flour in increments until dough is no longer sticky (you can end up using over 7 cups if needed). Turn onto a floured surface and knead for a few minutes. Place in a lightly greased bowl and cover. Let rise in a warm place for about one hour.

Punch down the dough. Divide dough in half or into thirds.

For two large braids (shape on a greased cookie sheet):

Divide each half into thirds and roll each third into a log about 12-15 inches long. Pinch together the ends, braid, and pinch together the opposite ends (it helps to tuck ends under a bit).

For three rings (shape on greased cookie sheets):

Divide dough into thirds, then divide each third in half, and roll each half into a log about 12-15 inches long. Pinch together the ends, twist together, and pinch all the ends together to make a ring.

After shaping, cover and let rise again for one hour.

Beat the remaining egg with a splash of water. Brush egg wash over the loaves.

Option: place one Easter egg in the middle of each ring, or nestle Easter eggs in the folds of the braided loaf. The egg can be hard-boiled or raw (it will cook when the bread bakes anyway).

Bake at 350°F for 35-40 minutes or until done (if they start getting too brown, cover lightly with foil).