Peloponnesian Tsoureki (Braided Easter Bread)

Ingredients

• 2 cups milk, plus 2 tablespoons
• 2 envelopes active dry yeast
• 8 cups bread flour, plus additional flour for dusting
• 1 ¾ cups sugar
• 1 cup almonds, very finely chopped
• 1 teaspoon salt
• Grated rind of 1 orange
• 2 teaspoons finely ground anise seed
• ¼ cup olive oil, plus additional oil for greasing the pans
• 5 eggs, very well beaten
• 4 dyed hard-boiled eggs
• 1 egg yolk, slightly beaten
• Slivered almonds to sprinkle over the loaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    1251 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 203 grams carbohydrates; 7 grams dietary fiber; 67 grams sugars; 39 grams protein; 318 milligrams cholesterol; 532 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 loaves, 6 to 8 servings each

Preparation

1. Warm the 2 cups of milk and place in a large bowl. Add the yeast, 1 cup of the flour and 1/4 cup of the sugar. Cover, and set aside in a warm place until the mixture becomes spongy, about 1 hour.
2. In a large bowl combine the remaining 7 cups flour, the chopped almonds, salt, remaining sugar, orange rind and anise seed. Make a well in the center. Add the yeast mixture, olive oil and beaten eggs. Stir, working outward, until a dough forms.
3. Dust a work surface with a little flour, and knead the dough, adding more flour if necessary, until it is smooth and doesn’t stick to your fingers, about 12 minutes. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about 2 hours.
4. Punch the dough down. Divide into 6 small balls, and roll each into strips 12 to 15 inches long and about 2 inches in diameter. Lay 3 strips side by side, pinch them together at one end, and braid. Pinch the braids together at the other end to hold the loaf together. Press 2 dyed eggs between the strips of the braid.
5. Repeat the procedure to make a second loaf. Place the loaves on a lightly oiled baking sheet, cover with the cloth, and let rise for 2 hours, or until doubled in bulk.
6. Preheat the oven to 375 degrees. Beat together the egg yolk and the 2 tablespoons milk. Brush over each loaf, and sprinkle each with the slivered almonds. Bake for 40 to 45 minutes, or until golden brown. The loaves should sound hollow when tapped on the bottom. Remove from the oven and cool on racks.