Greek Tsoureki

Name: Greek Tsoureki
Yield: 1 loaf, 16 slices
Ingredients: 1 1/2 cups King; arthur Unbleached all-purpose flour 1 cup lukewarm water 4 1/2 teaspoons instant yeast; 3 large eggs; Dough, 2 tablespoons unsalted butter 2 1/2 to 3 1/2 cups King; Arthur Unbleached; All-Purpose Flour !/2 cup sugar 2 tablespoons Baker's Special Dry Milk 1 teaspoon salt 3/4 teaspoon ground mahlep, or the same amount of vanilla extract 3 large eggs--2 for the dough, 1 to brush over the loaf before baking; 5 hard-bold eggs, dyed red 1 tablespoon canola oil, for brushing the hard-boiled eggs

Greek Tsoureki was pinched from <a href="http://www.kingarthurflour.com/recipes/greek-tsoureki-recipe?go=EP150323J1" target="_blank">www.kingarthurflour.com.</a>

"This traditional Greek Easter bread is terrific for Easter brunch, slathered with butter; and any leftovers make the world's most outrageous French toast! A nice thing about this recipe is that the work is broken up into two sections. The first day you make and knead the dough in the evening, then pop it into the fridge for a long, slow rise. On the morning of the second day you shape the dough, then let it rise again and bake it. The traditional flavoring for the bread is a spice called "mahlep." In a pinch you can substitute vanilla, but the mahlep is worth finding. It adds a distinctive cherry/almond, sweet-nutty flavor that's unlike anything you've tried before...."

INGREDIENTS

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1 1/2 cups King

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arthur Unbleached all-purpose flour 1 cup lukewarm water 4 1/2 teaspoons instant yeast

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3 large eggs; Dough, 2 tablespoons unsalted butter 2 1/2 to 3 1/2 cups King

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Arthur Unbleached

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All-Purpose Flour !/2 cup sugar 2 tablespoons Baker's Special Dry Milk 1 teaspoon salt 3/4 teaspoon ground mahlep, or the same amount of vanilla extract 3 large eggs--2 for the dough, 1 to brush over the loaf before baking

•

5 hard-bold eggs, dyed red 1 tablespoon canola oil, for brushing the hard-boiled eggs

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