#panedipasqua#italianeasterbread#ancientgrainbreadrecipe#dairyfreebread#eggbreadrecipe#challahrecipe#eatbreadagain#eastereggs#easterrecipe#healthybaking#healthysubstitute

Start a wonderful tradition by making this delicious bread for Easter morning breakfast! It has simple ingredients, is beautiful & festive!
(Keep in mind, my AG replacement flour is 1:1 so if you don't have it on hand (yet ;-)), no worries! You can use All Purpose Flour).

Dough:
4-5 Cups Ancient Grain 1:1 Replacement Flour
1 Tb SAF Instant Yeast (Gold)
1 tsp Sea Salt
2 Eggs
1/2 C Honey
3/4 C Oat Milk, warm
1 Stick (1/2 C) Earth Balance Butter Substitute, Melted & slightly cooled
1/2 C Water, warm

5 Colored, Soft Boiled Eggs
1 Egg for egg wash

Directions:
Mix 4 Cups of the flour in the bowl of your mixer with the yeast & salt
Add all the wet ingredients & mix with dough hook attachment until combined. Then, slowly start adding more flour only until the dough pulls away from sides of the bowl, about 3/4 Cup. (See video)
Let the mixer knead the dough for 5 min.
Transfer dough in a nice ball to slightly oiled bowl & cover with plastic. Let rest/rise for 1 hr in a warm spot (like your oven turned OFF but light ON)
Meanwhile, boil & dye your eggs.

After 1 hr, turn your dough out on a lightly floured surface & divide into 3 equal logs & roll each out into about 20”.

Braid the pieces & form a circle, joining & tucking the ends together. Nestle the dyed eggs evenly in the layers. Cover with a tea towel & let it rest for 1 more hour.

At the 45 min point, preheat your oven to 350º.

After the 2nd rise, baste the top of the dough with your egg wash & bake for about 25 min, until it is golden brown. Transfer to wire rack to cool completely before cutting into it. EnJoy!

For more recipes, info & to purchase my Ancient Grain Products:
www.EnJoyItHealthy.com
OR if you live in Arizona, find them at your local AJ's Fine Foods!

Music credit:
@iksonmusic, Balloon