*** This recipe is online at http://orthodoxkitchen.com/recipes/greek-easter-bread-tsourekia/ ***

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   Greek Easter Bread (Tsourekia)
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Makes 4  Loaves 

Ingredients
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1 cup Whole Milk
1 1/4 cups Sugar
1/4 lb. Butter (1 stick)
1 tsp. Salt
1/2 tsp. Mahlep** (ground)
3 packets Dry Yeast
1/2 cup Water, very warm
3 Eggs, well beaten
8 cups All-Purpose Flour*
Sesame Seeds, to cover
1 beaten egg, mixed with 1 T milk (For brushing on top of the loaves right before baking.)


Instructions
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**Note on Mahlep, also called Mahlepi. It can be found in local Greek stores and online. 
Mahlep are cherry stones. Grind them with mortar and pestle. They have a rose-scented
fragrance and a bitter, almond-like taste. Note, 1/2 tsp is called for in this recipe,
but I usually add a whole tsp or to taste.

This dough rises twice, so it's best to start it in the morning:
1) In saucepan, heat mik until bubbles form around edge of pan.  Remove from heat.
2) Stir in sugar, butter, salt and mahlep.
3) Dissolve yeast in warm water with a Tbsp of sugar and set aside.
4) Beat eggs until light and fluffy and transfer to a large, deep mixing pan.
5) Slowly beat in milk mixture, dissolved yeast, and two cups flour.  Stir with wooden
spoon until mixture falls in sheets from spoon.
6) Add remaining flour slowly, stirring constantly. *Add only enough flour to make a
soft, smooth, non-sticky dough.  This may mean a little less than 8 cups.
7) Turn dough onto floured surface and knead until smooth for five minutes, adding more
flour if necessary.
8) Place dough in large, deep, greased (with veg oil) bowl and turn dough over to grease
top.
9) Cover with wax paper and dish towels and let rise in warm place (I put my oven on the
lowest setting and then turn it off when I put the bread in) until doubled in size, about
three to four hours.  Punch down dough and knead a few times.
10) Divide into four parts and shape into braided loaves (see below)
11) Place braids on large, greased cookie sheets. Cover and let rise again until double
in size, one or two hours.
12) Preheat oven to 350 degrees.  Brush tops with beaten egg diluted with 1 T of milk and
sprinkle with sesame seeds
13) Bake for 35 minutes or until loaf is golden brown and gives a hollow sound when
tapped.  If loaves brown too quickly, cover top loosely with aluminum foil.
14) Remove from pans and let cool completely on wire racks.

Braiding Bread:
You've divided the dough into four parts.  Take one part and separate it into three equal
balls.  Roll out each ball on lightly floured surface into EVENLY thick rope about 16
inches long.  Line up the three ropes, on a greased baking sheet.  BEGIN IN THE MIDDLE of
the ropes and work toward the ends.  In so doing, you avoid stretching the dough to
create an uneven loaf.  Pinch the ends of the ropes together and tuck the sealed portion
under the braid.