In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let 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 and let 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 and use your fingers to slide the eggs between the braids of dough.

Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter. Bake in preheated oven for 50 to 55 minutes, or until golden.

Dissolve 2 yeast packets into 1/2 cup warm water. Set aside. add sugar and margarine to scalded milk and mix together until margarine and sugar are melted into the milk. Set aside.

Mix 4 beaten eggs, milk mixture, yeast water, and vegetable oil together. Gradually begin adding flour until mixture is like bread dough - not hard.Dump dough onto floured board and knead. Place in buttered bowl and cover with saran wrap and two towels. Put bowl in warm place and let rise for 2 hours. Dump dough onto floured board and knead once or twice.

If dough is sticky, add flour a little at a time until it is the right consistency. Roll dough into whatever shapes you want - for braids, roll out long, cut into 3 long pieces, and braid pieces together. Set in warmed oven and let riseuntil it doubles its size. If doing braids, they can be placed on a cookie sheet. Loaves will do just fine in bread loaf pans.

Remove from oven. Preheat oven to 350 degrees. Coat loaves/braids with an egg wash - 1 or 2 well-beaten eggs mixed with a little bit of warm water to take the chill out of the eggs. Bake for 20-25 minutes, or until loaves/braids turn a light golden brown - NOT TOO BROWN! Because it is a light dough, you don't want to overcook them. Braids/loaves can be drizzled with a pastel-tinted powdered sugar frosting to make them look festive! 

Combine baking mix, milk, eggs and yogurt in medium bowl; mix well. Spoon scant 1/2 cup batter into skillet. With back of spoon, gently spread batter into 4-inch circle. Spoon about 2 tablespoons batter onto top edge of circle for head. Using back of spoon, spread batter from head to form bunny ears.

Cook until bubbles on surface begin to pop and top of pancake appears dry; turn pancake over. Cook until done, 1 to 2 minutes. Decorate with candies to resemble bunny face.

Repeat with remaining batter. Serve warm with Strawberry Butter.