Bread baking doesn't have to be an all-day project; it actually requires only a little hands-on time. Although most bread recipes don't tell you this, yeast doughs can be refrigerated, which retards the action of the yeast, making the dough rise slowly. Many professional bakers use this technique, not just for convenience, but also because a long, slow rise allows the dough to develop more flavour.
Easter bread
This recipe is basically brioche - a rich, slightly sweet bread with lots of butter and eggs - with the addition of saffron. For Easter, it's traditionally braided and shaped into a wreath, then coloured, hard-boiled eggs are baked into the loaf. This version is much easier - it's baked in a tube pan and the coloured eggs are piled into the centre. The dough must be refrigerated for at least four hours (overnight is best), so it's probably too late to make it for this Easter, but it can be served any time of the year. It can also be made into the traditional brioche shape of a fluted roll with a topknot, or baked in regular loaf pans. If you want to serve this bread with foie gras, omit the saffron.
Unless you have strong arm muscles (or several assistants willing to beat the dough) you should use a mixer, preferably a heavy-duty stand type. The dough will seem far too sticky when it's mixed and after the first rise, but don't add extra flour because the dough will stiffen after being refrigerated.
120ml whole milk
30ml warm water (40-45 degrees Celsius)