Tsoureki (Easter Bread)

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Tsoureki (Easter Bread) Proof Yeast 1. Heat milk in microwave for 1 min until warmed to 100-110°F. Add the warm milk to a large bowl. 2. Stir in the yeast and 1 cup (7 oz.) sugar. Let mixture stand 5-10 minutes until yeast begins to foam/bubble. If it doesn’t, the yeast is dead and you need new yeast. Make Dough 1. Add warm water, oil, mastica, cinnamon, and remaining cup of sugar to yeast mixture. Mix with whisk. Slowly add 6 beaten eggs. 2. Slowly add flour, 1 cup at a time, until dough is formed. Dough will be slightly sticky. Place dough in extra-large bowl coated with oil, turning to coat top (split into two bowls if do not have extra-large bowl). 3. Cover dough with plastic wrap and let rise until double in size, about 2 hours @ 80°F. Make Loaves 1. After dough has risen, punch down and knead well. Roll out dough into desire size loaves, or roll out long strands to braid into loaf or individual size pieces. Let rise again until double in size, about 1 hour (for more dense bread, let rise only 30 min). 2. In a small bowl, beat together remaining egg and 2 tablespoons water. With a pastry brush, evenly brush the egg wash over the loaves. Bake at 350°F until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Bread will make hollow sound when tapped. Let cool before serving. 1 cup(s) milk Whole 1 oz yeast 2 cup(s) sugar divided 3 cup(s) water warm 1 cup(s) olive oil (vegetable oil for more sweetness) 1 tsp mastica ground 1 tsp cinnamon 7 eggs divided, slightly beaten 4 lb(s) bread flour approximately From the Recipe Collection of Chris and Beth Bread - 1.

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