Instructions: * Note: A fruity spice available at Greek food stores.

In a large bowl, dissolve yeast in 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 five eggs to yeast mixture, and combine thoroughly. Add orange and lemon zest. Sift in flour, sugar, and salt; stir with a wooden spoon until dough is formed. 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 three ropes together, beginning in the middle. Repeat with remaining three ropes. Tuck a red egg into the first and last plait, using a small piece of dough coiled around each egg to hold 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.

Heat 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.

Makes 2 large loaves.

Cuisine: "Greek"

Yield: 2 loaves

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