Greek Easter Bread
|Lukewarm milk||1 1⁄2 Cup (24 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Active dry yeast||2 Tablespoon|
|Hard boiled eggs||4 , colored red|
|Sugar||1⁄4 Cup (4 tbs) (1/4 Cup Plus 1 Teaspoon)|
|Sesame seeds||1 Tablespoon|
|Eggs||2 , beaten lightly|
|Grated orange peel||1 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Unsalted butter||1⁄2 Cup (8 tbs), softened|
|Egg||1 , beaten with 2 teaspoons water and a pinch of salt (For Egg wash, To Beat With Water And Salt)|
|Water||2 Teaspoon (For Egg wash)|
|Salt||1 Pinch (For Egg wash)|
Proof yeast with 1/2 cup of milk and 1 teaspoon sugar for 15 minutes or until foamy.
In a bowl combine remaining milk, eggs, orange and lemon peels, salt, remaining sugar, and butter.
Stir in 5 1/2 cups flour, or enough to form a soft but not sticky dough.
Transfer to floured surface and knead, incorporating more flour if necessary, for 8 to 10 minutes or until smooth.
Form into a ball, put in a buttered bowl and turn it to coat with butter.
Let dough rise, covered with plastic wrap and a dish towel, for 1 1/2 hours or until double in bulk.
Punch down, divide into three, and form each third into a rope about 18 inches long.
Braid the ropes and form braid into a round, pinching the ends together.
Transfer to a buttered baking sheet and arrange eggs in braids.
Let the loaf rise, loosely covered, for 3/4 to 1 hour or until almost doubled in bulk.
Brush loaf with the glaze and sprinkle with sesame seeds.
Bake in a 375° F oven for 45 minutes or until it sounds hollow when the bottom is tapped.
Transfer to a rack and let cool.