In a large bowl, combine 1 cup of flour, sugar, salt, and yeast.

Stir the dry ingredients well to combine.

In a small saucepan, combine milk and butter.

Heat until the milk is warm and the butter is softened but not melted.

Gradually add the warm milk and butter mixture to the flour mixture, stirring constantly.

Add two eggs and 1/2 cup of flour to the mixture.

Beat the ingredients well to combine.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

Once the dough has pulled together, turn it out onto a lightly floured surface.

Knead the dough until it is smooth and elastic, about 8 minutes.

Lightly oil a large bowl.

Place the dough in the bowl and turn to coat with oil.

Cover the bowl with a damp cloth.

Let the dough rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into two equal size rounds.

Cover the dough rounds and let them rest for 10 minutes.

Roll each round into a long roll about 36 inches long and 1 1/2 inches thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Seal the ends of the ring together.

Use your fingers to slide the dyed eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C).

Place the loaf on a buttered baking sheet.

Cover loosely with a damp towel.

Place the loaf in a warm place and let rise until doubled in bulk, about 45 minutes.

Brush the risen loaf with melted butter.

Bake in the preheated oven for 50 to 55 minutes, or until golden brown.