Try your hand at making a beautiful loaf of Greek Easter bread for a traditional addition to your Easter spread this spring.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/2 cup sugar
• 3 large eggs, room temperature
• 1/2 cup butter, softened
• 2 teaspoons grated orange zest
• 1/2 teaspoon salt
• 3/4 teaspoon ground mahleb, optional
• 1/8 teaspoon ground mastic, optional
• 5-1/2 to 6 cups all-purpose flour
• 6 hard-boiled large eggs, dyed red
• 1 large egg, lightly beaten
• 1/2 cup sliced almonds

Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, eggs, butter, orange zest, salt, mahleb and mastic if desired and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Tuck three hard-cooked eggs into the braid of each loaf. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks.