Greek Easter Bread
|Warm milk||200 Milliliter (3/4 Cup Plus 2 Tablespoons, Warm Milk (110Â°F, 43Â°C))|
|Sugar||50 Gram (1/4 Cup)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|All purpose flour||1 Kilogram (Six 2/3 Cups)|
|Grated orange peel||1|
|Warm water||250 Milliliter (110Â°F, 43Â°C, 1 Cup)|
|Sesame seeds||30 Gram (1/3 Cup)|
|Eggs||5 , hard-cooked|
|Red food coloring||1 Teaspoon|
|Egg yolk||1 , beaten|
Put warm milk into a medium bowl; stir in 1 teaspoon sugar.
Sprinkle yeast over milk mixture.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift in 1 cup (125 g) flour and remaining sugar.
Cover and let stand in a warm place overnight.
Oil a baking sheet.
Sift remaining flour and salt into a large bowl.
Make a well in the center; add yeast mixture and orange peel.
Gradually stir in water; mix to a dough.
On a floured surface, knead dough at least 10 minutes until smooth and elastic.
Shape two-thirds of dough into a long loaf 2 inches (5 cm) high.
Place on oiled baking sheet.
Make 2 thin rolls the length of the loaf from remaining dough.
Roll in sesame seeds; twist and place around loaf.
Brush eggs with red food coloring; let dry.
Press dried eggs into loaf in an upright position.
Brush loaf with egg yolk; sprinkle with sesame seeds.
Cover and let stand in a warm place 1 hour.
Preheat oven to 375°F (190°C).
Bake 40 to 50 minutes or until loaf sounds hollow when tapped on underside.
Cool on a rack.