Greek Easter Braided Bread

Directions

1. * Note: A fruity spice available at Greek food stores.
2. In a large bowl, dissolve yeast in lowfat milk. Stir in 1 c. flour and 1/2 c. sugar. Cover bowl with plastic wrap, and set aside for 1 hour.
3. Meanwhile, steep mahlepi in 1/2 c. simmering water. Let stand for 5 min. Strain, and throw away mahlepi. Let cold.
4. Add in mahlepi infusion, butter, and five Large eggs to yeast mix, and combine thoroughly. Add in orange and lemon zest. Sift in flour, sugar, and salt; stir with a wooden spoon till dough is formed. Knead dough in bowl till smooth, about 10 min. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hrs. Punch dough down, and transfer to a lightly floured surface.
5. Divide dough into six equal pcs. Roll each piece of dough into a rope, about 15-inches long. Tightly braid three ropes together, beginning in the middle. Repeat with remaining three ropes. Tuck a red egg into the first and last plait, using a small piece of dough coiled around each egg to hold in place, if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.
6. Heat oven to 350 degrees. Beat remaining egg with 1 Tbsp. water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake till golden brown, 50 to 60 min.
7. Makes 2 large loaves.
8. Cuisine: "Greek"
9. Yield: 2 loaves