This isn;t really an easter bread but Boy does it taste good! Shirl your recipe
sounded fantastic - I just lost my one for Tsourekia, it fell off the fridge
never to be seen again, so I am truly grateful to you.

Christopsomo
Christopsomo

This is the traditional bread baked for the Christmas holiday in various parts
of Greece.

3 packages (3 tablespoons) active dry yeast
1/2 cup warm water
1 teaspoon plus 11/2 cups sugar
2 tbs plus 7-8 cups all-purpose flour
11/4 teaspoons salt
5 eggs
1 and 1/2 cups milk, scalded and cooled
1 tsp masticha flavoring (see note)
or 1 tsp vanilla extract
2 sticks (1/2 pound) unsalted butter, melted
1 cup slivered blanched almonds
1/2 cup white sultanas
1 teaspoon grated lemon peel

Combine yeast, warm water, 1 teaspoon sugar, 2 tablespoons flour, and 1/4
teaspoon salt in a bowl. Let stand in a warm place until mixture bubbles and
foams, about 10 minutes.

In a large bowl, beat together 4 eggs, 11/2 cups sugar, 1 teaspoon salt, cooled
milk, and yeast mixture. Add 3 cups of flour and masticha or vanilla extract.
Add melted butter, almonds, sultanas, and lemon peel. Continue to add flour and
knead well about 5 minutes, or until dough is quite stiff but elastic. Place in
greased bowl. Cover first with plastic wrap and then with a damp towel. Let
dough rise in a warm place until double in bulk. Punch down and turn over in
bowl.

Cover and let rise for 30 minutes more. Shape dough into 6 ropes and braid 3 at
a time. Place braids on a lightly greased cookie sheet and let rise for 40
minutes.

Preheat oven to 180C/350F/Gas 4 .

Beat remaining egg and brush each braid with it. Bake for 30 minutes, or until
golden brown.

Variation: 1 cup mixed candied fruit can be added with the almonds.

Note: Masticha is a flavoring made from the sap of the mastichodendro bush,
which grows only on the island of Chios.

Yields 2 large braids.