This is for Donna Buffalo, who in the 3/10/09 newsletter asked for an Italian braided Bread recipe with colored eggs placed in the braid. I am not sure if this is exactly what you want, as it is titled Swiss bread, but it is braided and has the colored eggs placed in the braid. I am not sure what the exact difference is between a braided swiss bread and a braided Italian bread. I think I have another version of this recipe and if I find it, I will send it in.
Robbie IN

Swiss Easter Bread
Five pastel-colored eggs are nestled in the braid of this colorful Easter bread. The eggs are uncooked, so take care in tucking them in. After baking, frost and decorate with colored sprinkles.

Bake at 350 degrees for 35 minutes. Makes 1 loaf (18 slices)

3 to 3 1/2 c. unsalted all-purpose flour
1/4 c. granulated sugar
1 envelope fast-rising dry yeast
1/2 tsp. salt
1/3 c. milk
1/3 c. water
2 tbsp. unsalted butter
2 eggs, room temperature
1/3 c. chopped mixed candied fruits (optional)
1/2 c. chopped blanched almonds (optional)
5 pastel colored uncooked eggs
1 tbsp. milk
1/8 tsp. vanilla
1 c. sifted 10X confectioners' sugar
Colored sprinkles

1. Combine 2 cups of the flour, granulated sugar, yeast, and salt in large bowl; stir to mix well.

2. Combine 1/3 cup milk, the water and butter in small saucepan. Heat to 130 degrees (mixture should feel comfortably hot to the touch). Add to flour mixture.

Add eggs. Blend at low speed with electric mixer; then beat at medium speed for 3 minutes. Gradually stir in 1 cup of the remaining flour to make a soft dough.

3. Turn dough out onto well floured surface. Knead until smooth and elastic, 8 to 10 minutes, using up to 1/2 cup of the remaining flour to prevent sticking.

4. Place dough in oiled large bowl, turning to bring oiled side up. Cover; let rise in warm place away from drafts until doubled in bulk, 30 to 35 minutes.

5. Punch dough down. Turn out onto floured surface. Knead in candied fruits and almonds, if using, a little at a time. Divide dough into thirds. Roll each piece into

20-inch rope. Loosely braid ropes together. Shape into a circle, joining ends securely together. Transfer to greased large cookie sheet. Carefully tuck

pastel-colored eggs into bread; spacing evenly around the bread. Cover with buttered wax paper and a towel. Let rise in warm place away from drafts until doubled in bulk, 30 to 40 minutes.

6. Bake in preheated moderate oven (350 degrees) for 35 minutes or until bread is nicely browned and sounds hollow when tapped on the bottom with fingers.

Transfer bread to wire rack to cool.

7. Gradually stir the 1 tablespoon milk and the vanilla into the 10X sugar in small bowl until smooth and a good pouring consistency. Drizzle over top of bread. Decorate with colored sprinkles.
Robbie IN

http://www.nancyskitchen.com