No-Knead Easter Bread
from Sticky, Gooey, Creamy, Chewy
For the Brioche Dough:
1½ cups lukewarm water
1½ tablespoons granulated yeast (1½ packets)
1½ tablespoons salt
8 eggs, lightly beaten
½ cup honey
7½ cups unbleached all-purpose flour
Mix the yeast, salt, eggs, honey and 1½ cups melted butter with the water in a 5-quart bowl or lidded (not airtight) food container.
Mix in the flour without kneading, using a spoon. You can also use a 14-cup capacity food processor or a heavy-duty stand mixer with dough hook. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled. Don’t try to work with it before chilling. You may notice lumps in the dough but they will disappear in the finished product.
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used as soon as it’s chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 1-pound portions in an airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rise and rest times.
For the Easter Bread:
(Makes 4 loaves)
1 batch of brioche dough
4 raw, dyed eggs, more if you are clumsy (Make sure you use raw eggs. They will cook along with the bread. I didn't do this and my eggs sank like pretty colored lead bullets!)
1 egg, lightly beaten for egg wash
colored sanding sugar for decorating (optional)
Butter or grease a cookie sheet or line with parchment paper, or a silicone mat.
Dust the surface of the dough with flour and cut into 4 quarters. Dust each piece with more flour and quickly shape it into a ball by stretching the surface around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Divide each ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to about 1 inch from one end. Turn the loaf over, rotate it, and braid from the center out to about 1 inch from the remaining end. Carefully bring both ends around to form a circle, and braid the ends together to close the circle. Place one colored egg in the center of each loaf....

Allow the bread to rest and rise on the prepared cookie sheet for about an 1 hour.
Twenty minutes before baking time, preheat the oven to 350-degrees F. If you're not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the sanding sugar. Bake near the center of the oven for about 25 minutes or until golden brown.
Remove from the oven and allow to cool before slicing.

Pat yourself on the back for coming up with such a clever idea.