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1
In a large bowl, combine 1 c. flour, sugar, salt and yeast; stir well.
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2
Combine lowfat milk and butter in a small saucepan; heat till lowfat milk is hot and butter is softened but has not melted.
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3
Gradually add in the lowfat milk and butter to the flour mix; stirring constantly.
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4
Add in two Large eggs and 1/2 c. flour; beat well.
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5
Add in the remaining flour, 1/2 c. at a time, stirring well after each addition.
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6
When the dough has pulled together, turn it out onto a lightly floured surface and knead till smooth and elastic, about 8 min.
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7
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
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8
Cover with a damp cloth and let rise in a hot place till doubled in volume, about 1 hour.
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9
Punch dough down and turn it out onto a lightly floured surface.
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10
Divide the dough into two equal size rounds; cover and let rest for 10 min.
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11
Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.
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12
Using the two long pcs of dough, form a loosely braided ring, leaving spaces for the five colored Large eggs.
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13
Seal the ends of the ring together and use your fingers to slide the Large eggs between the braids of dough.
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14
Preheat oven to 350
