Greek Easter Bread 03

Directions

1. In a small saucepan, combine the lowfat milk and butter over medium heat and scald.
2. Stir till the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or possibly a heavy spoon gradually stir in the 1/2 c. sugar till it dissolves. Then add in the salt, Large eggs 3 Tbsp. of the orange juice, and the orange rind, stirring continuously, and gradually add in half the flour till the mix begins to bubble.
3. Continue adding flour gradually by hand; the dough will be sticky, but shouldn't be stiff. Flour your fingers lightly and knead for 15 min. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a hot area to rise till doubled in bulk (approximately 2 to 3 hrs).
4. Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; healthy pinch to seal the ends if leaving long, or possibly join together to create a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki.
5. Place in large baking pans or possibly on a cookie sheet, cover, and let rise till doubled in bulk (approx. 1 1/2 hrs). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl.
6. Bake the tsourekia in a 375 degree oven for 20 min. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 min till the color is a rich and shiny chestnut.
7. Note: If using the Easter Large eggs, tuck them into the center when you shape the loaves, leave till loaves have doubled and bake them with the loaf. After baking, though lovely, the Large eggs will be inedible.
8. Greece" by Vilma Liacouras Chantiles.