Easter Egg Bread isn't this so pretty for Easter

Ingredients: 2 packages active dry yeast 1 cup warm water (105-110F) 4 tablespoons sugar 1 cup milk, scalded and cooled to 105-110F 3 tablespoons butter, softened 1 teaspoon salt 2 large eggs 5 1/4 to 5 3/4 cups bread flour 6 hard-cooked large eggs Egg coloring kit Directions 1Make the dough: In a large bowl, sprinkle the yeast over the warm water; add 1 tablespoon of the sugar. Let stand until foamy, about 5 minutes. Stir in the remaining sugar, the milk, butter and salt. 2Separate 1 of the eggs. Place the yolk in a custard cup; cover and refrigerate. Add the egg white, the remaining egg and 3 cups of the flour to the yeast mixture. Using an electric mixer set on low speed, beat until smooth. Gradually beat in an additional 2 1/4 cups flour. 3On a lightly floured surface, knead the dough until smooth, adding enough of the remaining flour to keep the dough from being sticky, about 5 minutes. Grease a large bowl; place the dough in the bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 hour. 4Meanwhile, prepare the colored eggs: Dye the hard-cooked eggs according to package directions. Lightly rub each egg with vegetable oil; set aside. 5Shape the bread: Grease a round baking sheet. Punch down the dough and form into 3 balls. On a lightly floured surface, roll each ball into a 22-inch-long rope. Place the ropes side-by-side on the baking sheet. Braid, starting in the center and working toward each end. Shape the dough braid into a ring; pinch the ends together to seal. Tuck the dyed eggs into the dough. Cover the bread with a kitchen towel; let rise until almost doubled in size, about 45 minutes. 6Bake the bread: Preheat the oven to 375F. Beat the reserved egg yolk; brush over the loaf. Bake the bread until it is browned and sounds hollow when tapped, 25 to 30 minutes. Transfer to a wire rack. Cool bread for 20 minutes before slicing.