Easter Breads

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Greek Easter Bread (Tsourekia)

The red hard-boiled eggs tucked into each braid are thought to symbolize blood and rebirth.
2 packets (2 scant tablespoons) dry yeast
1 cup warm water
10 cups flour (approximate measure)
1 cup (2 sticks) sweet butter, at room temperature
1-1/2 cups sugar
6 eggs (reserve 2 yolks)
1 cup plain yogurt
1 cup milk
1 teaspoon salt
sesame seeds
3 hard-cooked eggs dyed red (optional)
Dissolve yeast in the warm water and add enough flour to make a thick batter. Cover and let rise until double. This is called the "sponge." Meanwhile, in a large bowl, beat butter and sugar until light and fluffy, about 20 minutes. Beat in the eggs (except for 2 yolks). Alternate adding flour and yogurt and milk to the egg/ sugar mixture and stir in the yeast mixture. Add the salt.

Add enough remaining flour to make a workable dough. Knead until smooth and elastic. Place dough in a large greased bowl, cover, and let rise until double. Punch down and let rise until double again. Then divide the dough into thirds. Divide each third into 3 parts; roll each part into a long rope. Braid three ropes and pinch ends together to make a braided ring; repeat with remaining dough. Place on greased baking sheets. Traditionally, a hard-boiled egg dyed red is pressed into the center of each ring at this point. Let rise until double. Beat the reserved egg yolks and brush over the loaves. Sprinkle with sesame seeds. Bake in a 350°F oven until golden, about 30 minutes. Cool on wire racks. Makes 3 braided rings.

This recipe and the next are adapted from the SOAR recipe archive, http://soar.Berkeley.edu.