Greek Easter Braided Bread
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
Milk (warm)1.5 cups
Sugar6 large
Egg1 tbsp
Orange Zest (grated)1 tbsp
Lemon Zest (grated)1 tsp
Coarse Salt1 tbsp
Sesame SeedDirections:
1
In a large bowl, dissolve yeast in warm milk
2
Stir in 1 cup flour and 1/2 cup sugar
3
Cover bowl with plastic wrap, and set aside for 1 hour
4
Meanwhile, steep mahlepi in 1/2 cup simmering water
5
Let stand for 5 minutes
6
Strain, and discard mahlepi
7
Let cool
8
Add mahlepi infusion, butter, and 5 eggs to yeast mixture; combine thoroughly
9
Add orange and lemon zests
10
Sift in remaining 8 cups flour, sugar, and salt; stir with a wooden spoon until dough forms
11
Knead dough in bowl until smooth, about 10 minutes
12
Form dough into a ball, and transfer to a lightly buttered bowl
13
Cover, and let rise for 2 hours
14
Punch dough down, and transfer to a lightly floured surface
15
Divide dough into 6 equal pieces
16
Roll each piece of dough into a rope, about 15 inches long
17
Tightly braid 3 ropes together, beginning in the middle
18
Repeat with remaining 3 ropes
19
Tuck a red-dyed egg into the first and last plaits, using a small piece of coiled dough to hold each egg in place if necessary
20
Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour
21
Preheat oven to 350 degrees F
22
Beat remaining egg with 1 tablespoon water
23
Brush bread with egg wash, and sprinkle with sesame seeds
24
Transfer to oven, and bake until golden, 50 to 60 minutes