Holiday Planning & Ideas Easter Easter Recipes Diane's Greek Braided Easter Bread 3.3 (24) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 large loaves Noted chef and author Diane Kochilas prepares a delicious Greek Easter feast that includes this Greek Easter bread. Mahlepi is a fruity spice available at Greek markets. Ingredients 2 active dry yeast 2 cups warm milk 9 cups all-purpose flour, plus more for dusting 1 ½ cups sugar 2 teaspoons mahlepi ½ cup simmering water, plus 1 Tablespoon water 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for bowl and baking sheet 6 large eggs 1 tablespoon grated orange zest 1 tablespoon grated lemon zest ½ teaspoon coarse salt 4 hard-boiled eggs, dyed red 1 tablespoon sesame seeds Directions In a large bowl, dissolve yeast in warm milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand for 5 minutes. Strain, and discard mahlepi. Let cool. Add mahlepi infusion, butter, and 5 eggs to yeast mixture; combine thoroughly. Add orange and lemon zests. Sift in remaining 8 cups flour, remaining 1 cup sugar, and salt; stir with a wooden spoon until dough forms. Knead dough in bowl until smooth, about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hours. Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces. Roll each piece of dough into a rope, about 15 inches long. Tightly braid 3 ropes together, beginning in the middle. Repeat with remaining 3 ropes. Tuck a red-dyed egg into the first and last plaits, using a small piece of coiled dough to hold each egg in place if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour. Preheat oven to 350 degrees. Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake until golden, 50 to 60 minutes. Rate it Print