Tsoureki (Braided Easter Bread)

By chelyc13

A red egg is set into the top of the braid before baking. Different spices are often used in this bread, and flaked almonds are sometimes scattered on top before baking. Many people like it just plain. here there is masticha (ground resin from the masticha tree). You can leave it our for a plainer taste if you prefer. If possible, get the whole anise seeds here and grind them yourself for the lovely smell. Tsoureki is enjoyed for breakfast also and is lovely toasted and buttered.

Ingredients

• 1 ounce fresh yeast, or 1 tablespoon active dry yeast
• 2/3 cup sugar, plus extra for dusting
• 3/4 cup lukewarm milk
• 6 1/4 cups all purpose flour
• 1/2 teaspoon masticha granules
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons anise seeds, toasted and ground
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 2 eggs, lightly beaten, plus 1 extra, beaten for brushing
• 2 tablespoons brandy
• 1 red egg (optional)

Preparation

Step 1

1. Crumble or scatter theyeast into a wide basin. Sneak a teaspoon of sugar from your amount and add to the yeast, and pour in the milk. Whisk in 3 handfuls of the flour to give a smooth batter. Cover with a dish cloth and leave for half an hour or so in a warm place to activate and bubble up.

2. Grind the masticha with a teaspoon or so of the sugar to a powder. mix the numeg, anise, masticha, sugar and slat into the remaining flour and add ot the batter. Add the butter, 2 eggs and brandy. Mix it first with a wooden spoon, then change to your hands when a loose dough forms. Remove your rings and start kneading.

3. Knead for 6 to 7 minutes, until you have a lovely smooth and spongy dough. Add more flour if necessary to give a firm dough. Wipe out the bowl with oiled paper towels. Put the dough in, cover with plastic wrap, then the dish cloth, and put another cloth on as well. Put in a warm place for about 2 hours, until it has puffed up to double its size.

4. Punch the dough down and knead it a couple of times. Separate it into three equal portions, weighing them if necessary. Gently stretch, tease and roll each into long ropes of about 14 1/4 inches. Line them up side by side on your work surfacea nd press three ends together. Now braid them tightly and evenly, finishing with the tail ends pressed together and twisted underneath. Put onto a baking sheet lined with parchment paper, pressing in the tow ends of the braid like you're playing an accordion to give a loaf 11 1/4 inches long. Cover loosely with a dish cloth and return to the warm spot until risen again, about 1 hour.

5. Preheat the oven to 350. Brush the top of the loaf with the extra egg and scatter the extra sugar over. Now nestle the red egg into the folds of the bread at one end. Bake until golden and it sounds hollow when tapped, 25 to 30 minutes. Cool on a wire rack before serving.