• Mix the water and yeast, and let it sit until it dissolves and starts to foam (about 5 minutes). You can do it directly in your stand mixer if using one.
• Meanwhile, add butter, sugar, and salt to a medium microwave-safe bowl, and microwave for about a minute.
• Stir until everything melts. The mixture should be warm, not hot enough to curdle the eggs or kill the yeast. Let it cool slightly if it's too hot. Dump everything into the yeast mixture.
• Whisk the egg into the mixture and mix until fully combined.
• Add 3 cups of flour and mix by hand or in a stand mixer using the dough paddle. Add enough flour as needed to make a soft dough.
• Turn the dough on a lightly floured surface and knead for 6-7 minutes or until the dough becomes smooth and elastic. Form a ball.
• Transfer the dough to a greased bowl and cover with a damp cloth. Let it rise for 2 hours or until doubled in size. You can dye the eggs while the bread is rising.

How to Dye Easter Eggs

• Add 4 cups of water to a saucepan and bring to a bowl.
• Pour ½ cup of the boiling water into 4 or more bowls, depending on the color preferences.
• In the first bowl of water, stir in 1 teaspoon vinegar and 10 to 20 drops of your chosen food coloring. Repeat with the other bowls and other food colorings.
• Carefully place the eggs in each bowl with a slotted spoon or wire egg holder and let them sit for about 5 minutes. After 5 minutes have passed, remove them with a slotted spoon and place them on a cookie rack to dry. Use as desired.

Easter Bread Loaf

• Once the dough has doubled in size, punch it down, turn it out onto a lightly floured surface, and knead a couple of times.
• Divide the dough for either individual loaves or one Easter bread loaf. For one loaf, divide it into three balls. Stretch or roll out each doughball into long ropes approximately 16 inches long with tapered ends.
• Braid the strands loosely to form pockets to easily tuck the eggs. Lay the three ropes together and pinch the tops together. Cross the left strand over the middle one, then take the right and cross it over the middle one. Repeat until the bread is completely braided, and tightly pinch to seal the ends.
• Shape the dough into a ring and gently seal the ends of the ring together. Tuck in the eggs. Loosely cover with plastic wrap or a kitchen towel. Let it rise in a warm, draft-free area until doubled in size, 20-30 minutes. 
• Preheat oven to 350℉ (180℃). Gently brush the braided dough with an egg wash, carefully avoiding the dyed eggs. Add sprinkles if desired.
• Bake the bread for 30-40 minutes or until golden brown. Cover it loosely with foil if it browns quickly before cooking through.
• Remove it from the oven and let it cool before drizzling it with icing.

Individual Easter Bread Loaves

• For individual rolls, divide the dough into 6-7 evenly-sized pieces, then divide each ball in half. Stretch each strand into ropes 14-15 inches long. Pinch the two strands together and twist them together.
• Bring them together to form a circle, leaving enough space in the middle to tuck the eggs into. Pinch the ends together and repeat the process with the remaining dough.
• Line a cookie sheet with parchment paper and transfer the rolls to the pan. Tuck an Easter egg in each one. Loosely cover and let them rise in a warm, draft-free area until doubled in size (20–30 minutes).
• Preheat oven to 350℉ (180℃). Gently brush the rolls with the egg wash, carefully avoiding the dyed eggs. Add sprinkles if desired. Bake for 25-30 minutes or until golden brown.

Glaze

• Mix the powdered sugar, vanilla extract, and milk well to make the icing. Remove the bread from the oven, let it cool, and drizzle it with the icing.