Name: Greek Tsoureki (Easter Bread)
Ingredients: 1 c Milk; 1/2 c Sweet butter; 1 pk Active dry yeast; 1/2 c Granulated sugar; 1 ts Salt; 2 Eggs; beaten; 5 tb Orange juice; 1 tb Grated orange rind; 5 1/2 c Sifted flour; Butter; melted; Red-dyed, hard-boiled eggs; 1/4 c Slivered almonds; 2 tb Granulated sugar

Only a morbid fanatic can take pleasure in the sufferings he inflicts upon himself; only an insensitive fool can take pleasure in the sufferings that are the consequences of his folly; and only a convinced Christian can take pleasure in sufferings endured “for Christ's sake,” for he alone has been initiated into the divine secret, that it is only when he is “weak,” having thrown himself unreservedly in penitence and humility upon the never-failing mercies of God, that he is “strong,” with a strength not his own, but belonging to the Lord of all power and might.

R.V.G. Tasker

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Greek	Greek, Breads, Holiday	2	Servings

INGREDIENTS

1	c	Milk
1/2	c	Sweet butter
1	pk	Active dry yeast
1/2	c	Granulated sugar
1	ts	Salt
2		Eggs; beaten
5	tb	Orange juice
1	tb	Grated orange rind
5 1/2	c	Sifted flour
		Butter; melted
		Red-dyed, hard-boiled eggs
1/4	c	Slivered almonds
2	tb	Granulated sugar

INSTRUCTIONS

In a small saucepan, combine the milk and butter over medium heat and
scald.  Stir until the butter melts, then pour into a mixing bowl. When
lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt,
eggs 3 tablespoons of the orange juice, and the orange rind, stirring
continuously, and gradually add half the flour until the mixture begins to
bubble.  Continue adding flour gradually by hand; the dough will be sticky,
but should not be stiff. Flour your fingers lightly and knead for 15
minutes.  Place the dough in a large buttered bowl, brush the dough with
melted butter, cover, and place in a warm area to rise until doubled in
bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3
parts and roll each into a long rope about 10" x 2". Braid the three ropes
together; pinch to seal the ends if leaving long, or join together to form
a long round loaf (see note below). Repeat with the other half of the dough
to make a second tsoureki. Place in large baking pans or on a cookie sheet,
cover, and let rise until doubled in bulk (approx. 1 1/2 hours).
Meanwhile, prepare the glaze by mixing the remaining orange juice,
remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a
375 degree oven for 20 minutes. Remove from the oven and with a pastry
brush glaze the tops and sides of loaves. Return to the oven and bake for
another 15 to 20 minutes until the color is a rich and shiny chestnut.
Note:  If using the Easter eggs, tuck them into the center when you
shape the loaves, leave until loaves have doubled and bake them with the
loaf.  After baking, though lovely, the eggs will be inedible. Also in some
provinces, the tsoureki is formed with a large braid and a smaller one over
it, making a much larger loaf requiring a longer baking time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”