Chocolate egg bread

Ingredients

• 180ml Co-op British whole milk
• 50g Co-op unsalted butter, melted
• 3 Co-op British free range eggs
• 500g Co-op white bread mix
• 60g Fairtrade caster sugar

      For the decoration:

• 2 tbsp sprinkles, plus extra to decorate
• 150g chocolate eggs
• 50g Fairtrade caster sugar

Method

1. Put the milk, butter and two of the eggs into a jug and whisk to combine
2. Tip the bread mix into a large mixing bowl, add the sugar, then make a well in the centre
3. Pour the milk mixture into the well and mix with a wooden spoon until a loose dough forms
4. Turn out onto a lightly floured surface and knead for 10 mins, until smooth and elastic
5. Put into a large, lightly oiled bowl, cover with cling film and leave in a warm place for an hour, or until doubled in size
6. Cut the dough into three equal pieces
7. Working with one piece at a time, shape each into a rope about 40cm long
8. Lay the ropes together lengthways on a lined baking sheet and plait together to make one large loaf
9. Cover with a clean tea towel and leave to rise again for 30 mins, or until puffed up
10. Preheat the oven to 200°C/fan 180°C/gas 6
11. Whisk the remaining egg with 1 tbsp water
12. Brush all over the loaf and bake in the oven for 25-30 mins, until golden
13. Meanwhile, put the sugar and 3 tbsp water in a small saucepan and bring to the boil
14. Cook for about 2 mins, until syrupy
15. Brush the loaf with the sticky syrup, leave to cool slightly, then decorate with the chocolate eggs and extra sprinkles