---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Tsourekia- Greek Easter bread
  Categories: Breads, Yeast, Ethnic, Large
       Yield: 5 loaves
 
       2 c  Yoghurt
       2 c  Milk
      12    Eggs ( reserve 3 yolks )
       5 lb Flour
       1 tb Salt
       3 pk Yeast
       3 c  Sugar
       1 lb Sweet butter
       2 c  Warm water
            Seseme seeds
            Hard cooked colored eggs
            ( optional )
 
   Dissolve yeast in the warm water and add enough flour
   to make a thick batter and cover and let rise double.
   this is called the “ sponge '.Meanwhile In a large
   bowl, beat butter and sugar very light and fluffy,
   about 20 minutes. Beat in the eggs ( except for 3
   yolks ).Alternate adding flour and yoghurt and milk to
   egg/ sugar mixture and stir in the yeast mixture.
   Enough flour should be added to make a non sticky
   dough. Knead smooth and elastic. Cover dough in a
   large greased bowl and let rise double. Punch down and
   let rise double again. Then shape as desired in pans
   or in  braided rings. Let rise double and brush loaves
   with the reserved egg yolks. Sprinkle with seseme
   seeds. Traditionally for easter, red colored hard
   cooked eggs may be pressed into the braided ring
   before the 3rd rising. Baske in a 350 oven until
   golden, about 30minutes. loaves are light, sweet and
   delicious. Note: recipe may be easily halved.
 
 -----
 
 
 
 Joan,”Flour Power"
 
 `[1;33;40mRainbow V 1.18.3 for Delphi - Registered