---------- Recipe via Meal-Master (tm) v8.02

      Title: Tsourekia (Greek Easter Bread)
 Categories: Breads, Yeast, Greek
      Yield: 5 loaves

      2 c  Yoghurt
      2 c  Milk
     12    Eggs; reserve 3 yolks
      5 lb Flour
      3 pk Yeast
      3 c  Sugar
      1 lb Sweet butter
      2 c  Water; warm
           Sesame seeds
           Eggs; hard cooked, colored
           - (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 sesame seeds. Traditionally for easter, red colored
  hard cooked eggs may be pressed into the braided ring before the
  3rd rising. Bake in a 350°F oven until golden, about 30 minutes.
  Loaves are light, sweet, and delicious.

  Note: Recipe may be easily halved.

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