Sweet Easter Bread (Tsoureki)
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Makes 3 large loaves

3 tblsp dried yeast or 2oz fresh yeast
4 fl oz warm water
5 1/2 oz sugar
8 oz butter
5 medium sized eggs
14 fl oz warm milk
3lb5oz flour
oil
1 medium sized egg yolk
sesame or carraway seeds (opt)
split blanched almonds (opt)
6 hard boiled eggs, dyed red and polished with olive oil (opt)

Dissolve yeast in warm water with 1 tsp sugar. Leave in warm place for 10 mins
until it bubbles.
Beat butter and remaining sugar to a cream, then beat in eggs one at a time.
Slowly pour in the warm milk and the yeast mixture, beat well.
Add flour gradually, and mix well to form a soft dough.
Knead the dough until it is smooth and elastic (at least 10 mins) adding
more flour is the dough becomes sticky.
Oil the top of the dough with your hands, cover with a damp cloth and 
leave in a warm place. Let it rise for at least 1 hour, or until it 
has doubled in bulk.
Punch down the dough, knead again. Oil top of dough, cover as before.
Leave it to rise again, until doubled in bulk.
After the second raising, punch down again, and divide into 9 equal parts.
Roll each part into a long strand, about 20 ins, pulling to stretch it
further.
Join 3 strands together at one end and plait. Do same with the remaining 6 
strands. Place the plaited loaves on well oiled baking sheets.
Brush the loaves with egg yolk mixed with 1 tblsp water. Sprinkle some
carraway or sesame seeds and press in a few split almonds if desired.
Push one or two eggs, if using them, into the braiding of each loaf.
Set the loaves aside to rise in a warm place for 40 minutes.
Heat oven to 190 DEG C or 375 DEG F and bake the risen loaves for about
50 minutes or until they are lightly browned and sound hollow when 
*knocked* Cool on wire rack.


Source:-Robert Carrier's Kitchen 1980/1