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