Oddly, I have had Easter bread only a handful of times in my life, but I have always felt nostalgic for its sweet chewiness and the festive holiday tradition - like that of hot cross buns. Made with eggs and sugar, the dough is both puffy and stretchy, and the resulting bread is just the same. In place of the conventional dyed eggs and multi colored nonpareils I used naturally colored eggs from pastured chickens and white pearled sugar to decorate the individual loaves I baked. Above photo, before baking. Below photo, the final twelve.