Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil 5-6 eggs, leaving one for egg wash for bread. Cool completely. If desired, color eggs according to food-coloring package instructions. Eggs can be done ahead and chilled. | 2. Heat milk in a small saucepan over medium heat till instant-read thermometer reads 110-115 degrees. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add 2 eggs at room temperature; whisk until smooth. | 3. Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes. | 4. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or about 2 1/2 to 3 hours if made ahead and refrigerated). | 5. Line a large baking sheet with parchment paper. Punch down dough. Divide into 2 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16"--long rope with tapered ends (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax). | 6. Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf with be about 12" long). I angled it on the pan to give it more room. Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes. | 7. Arrange rack in middle of oven; preheat to 375 degrees. Whisk remaining egg with 2 tsp warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190 degrees, 20-25 minutes. Let cool on a wire rack. Serve warm or at room temperature, and be prepared to receive your compliments! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2/3	cup		99.2267	7.7755	5.124	5.3192
sugar	5	tablespoons	divided	99.9375	18.7525	3.1281	1.56
active yeast	1 3/4	3/4		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
flour	2 3/4	cups	unbleached	1002.54	73.7352	87.3411	47.7015
salt	1	teaspoon		-	-	-	-
butter	1/2	cup	unsalted cut melted	684.0	31.428	21.372	57.6
flour				-	-	-	-
egg	6 -7			143.0	0.72	12.56	9.51
food coloring				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.