tsoureki -easter bread

How To Make tsoureki -easter bread

• Step 1
  Make dough: Coat a large bowl with oil and set aside. Dissolve the yeast and 1 Tablespoon brown sugar in the heated milk in a small bowl. Combine 4 1/2 cups flour, remaining sugar, zest,anise, and salt in the bowl of a mixer fitted with paddle attachment and mix on low speed.
• Step 2
  Add the 4 undyed eggs and the extra yolk, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary.
• Step 3
  Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic-- about 10 minutes. Form dough into a ball and transfer it to the prepared oiled bowl, turning to coat all sides with oil.
• Step 4
  Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until double in size, about 1 hour.
• Step 5
  Shape the loaf: Preheat oven to 350^. Punch down dough, turn out onto a lightly floured board, and divide into 3 equal parts. Using palms of your hands, roll out one piece to create a 2 1/2 foot long rope.
• Step 6
  Repeat with the remaining 2 dough pieces. Braid the 3 strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs carefully and evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled- about 40 minutes.
• Step 7
  To bake bread: Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped-- about 30 minutes. Transfer the finished loaf to a wire rack to cool. Serve at room temperature. The eggs are now cooked perfect.
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