Greek Easter Bread (Tsourekia)
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INGREDIENTS 2 cups yogurt
2 cups milk
12 eggs, reserve 3 egg yolks
5 pounds flour
3 packages yeast
3 cups sugar
1 pound sweet butter
2 cups warm water
Sesame seeds
Hard-cooked colored eggs, optionalDissolve yeast in the warm water and add enough flour to make a thick batter and cover; let rise until doubled. This is called the "sponge".
Meanwhile, in a large bowl beat butter and sugar until very light and fluffy, about 20 minutes. Beat in the eggs, except 3 egg yolks. Alternate adding flour and yogurt and milk to the egg/sugar mixture and stir in the yeast mixture. Enough flour should be added to make a non-sticky dough. Knead until smooth and elastic.
Cover dough in a large greased bowl and let rise until doubled in size. Punch down and let rise until doubled again.
Punch down and shape as desired in pans or in braided rings. Let rise until doubled and brush loaves with the reserved egg yolks. Sprinkle with sesame seeds.
Traditionally for Easter, red-colored hard cooked eggs may be pressed into the braided ring before the third rising.
Bake in a 350 degree oven until golden, about 30 minutes. Loaves are light, sweet and delicious.
Makes 5 loaves
NOTE - This recipe may be easily halved.