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Ingredientes
- 2 pkt active dry yeast - (1/4 ounce ea)
- 2 c. hot lowfat milk
- 9 c. all-purpose flour plus more
- 1 1/2 c. sugar
- 2 tsp mahlepi see * Note
- 1 stk unsalted butter melted, cooled Butter for bowl and baking sheet
- 6 lrg Large eggs
- 1 Tbsp. orange zest grated
- 1 Tbsp. lemon zest grated
- 1/2 tsp salt
- 4 x hard-boiled Large eggs dyed red
- 1 Tbsp. sesame seeds
Direcciones
- * Note: A fruity spice available at Greek food stores.
- In a large bowl, dissolve yeast in lowfat milk. Stir in 1 c. flour and 1/2 c. sugar. Cover bowl with plastic wrap, and set aside for 1 hour.
- Meanwhile, steep mahlepi in 1/2 c. simmering water. Let stand for 5 min. Strain, and throw away mahlepi. Let cold.
- Add in mahlepi infusion, butter, and five Large eggs to yeast mix, and combine thoroughly. Add in orange and lemon zest. Sift in flour, sugar, and salt; stir with a wooden spoon till dough is formed. Knead dough in bowl till smooth, about 10 min. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hrs. Punch dough down, and transfer to a lightly floured surface.
- Divide dough into six equal pcs. Roll each piece of dough into a rope, about 15-inches long. Tightly braid three ropes together, beginning in the middle. Repeat with remaining three ropes. Tuck a red egg into the first and last plait, using a small piece of dough coiled around each egg to hold in place, if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.
- Heat oven to 350 degrees. Beat remaining egg with 1 Tbsp. water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake till golden brown, 50 to 60 min.
- Makes 2 large loaves.
- Cuisine: "Greek"
- Yield: 2 loaves
