Tsoureki > Greek Easter Bread with Red Eggs

Ingredients >
6 eggs
2½ cups sugar
2 cups milk, warmed
1 cup butter, melted
4 packages of yeast and some warm water
4 lbs. or about 16 cups flour
1 tsp. salt
4 or 5 pieces of Greek mastiha,* crushed; or substitute with 2 tsp. crushed anise seed
Dyed red eggs and sesame seeds for decoration

Directions >
Beat eggs and sugar together. Mix the yeast in a glass half full of lukewarm water and set in a warm place until it foams to the top. Meanwhile, heat the milk, add the salt and anise seed. Sift the flour and place it in a large bowl where you will knead the dough. Combine all ingredients together except butter, and mix well. Knead thoroughly. Gradually pour a little melted butter into the mixture while kneading until the dough becomes soft and manageable. Allow four or five hours to rise until the dough is light and fluffy and doubles in size. Punch down and roll into braids or set in greased and floured forms; allow to rise again.
Preheat oven to 325 degrees. Just before placing loaves in oven, beat an egg and apply it lightly on top with a pastry brush. Sprinkle with sesame seeds, if desired. Greeks also use red eggs to decorate the loaves for Easter (see note). Bake until golden: 25-30 minutes for small loaves; 35-40 minutes for larger loaves. Test with a toothpick; if it comes out clean, the bread is done.

Note > Before placing the bread in the oven, press the egg into the dough and bake as directed. Eggs used as decoration are not meant to be eaten as they become overcooked.
* Mastiha, a spice or flavoring known also as gum mastic, is available at Mediterranean specialty stores.