This Whole-Wheat Braided Egg Bread Is Perfect for Easter
Our beautiful Easter centerpiece bread offers a healthier take on the classic egg- and butter-enriched bread. It’s made completely with white whole-wheat flour and less added sugar (in this case, honey) than many traditional recipes. Our techniques and ingredient choices leave you with a soft, fluffy, lightly sweet bread that’ll garner raves: The soaking step at the beginning allows the dense flour to hydrate more fully, resulting in a more tender bread, and the vital wheat gluten—which you’ll find near the yeast and flour in well-stocked supermarkets—aids in tenderness as well. The colored eggs are decorative, though you could eat them if you’d like (they’ll be overcooked). If they discolor from baking, simply twist to remove them, and replace with more vibrant eggs. The finished bread is gloriously large and serves a crowd. If you have leftovers, try slicing and toasting for breakfast—or using for French toast or bread pudding.
