Peloponnesian Tsoureki (Braided Easter Bread)

Preparation

1. Step 1

   Warm the 2 cups of milk and place in a large bowl. Add the yeast, 1 cup of the flour and ¼ cup of the sugar. Cover, and set aside in a warm place until the mixture becomes spongy, about 1 hour.

2. Step 2

   In a large bowl combine the remaining 7 cups flour, the chopped almonds, salt, remaining sugar, orange rind and anise seed. Make a well in the center. Add the yeast mixture, olive oil and beaten eggs. Stir, working outward, until a dough forms.

3. Step 3

   Dust a work surface with a little flour, and knead the dough, adding more flour if necessary, until it is smooth and doesn't stick to your fingers, about 12 minutes. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about 2 hours.

4. Step 4

   Punch the dough down. Divide into 6 small balls, and roll each into strips 12 to 15 inches long and about 2 inches in diameter. Lay 3 strips side by side, pinch them together at one end, and braid. Pinch the braids together at the other end to hold the loaf together. Press 2 dyed eggs between the strips of the braid.

5. Step 5

   Repeat the procedure to make a second loaf. Place the loaves on a lightly oiled baking sheet, cover with the cloth, and let rise for 2 hours, or until doubled in bulk.

6. Step 6

   Preheat the oven to 375 degrees. Beat together the egg yolk and the 2 tablespoons milk. Brush over each loaf, and sprinkle each with the slivered almonds. Bake for 40 to 45 minutes, or until golden brown. The loaves should sound hollow when tapped on the bottom. Remove from the oven and cool on racks.