Ideas for Easter Dinner

This is an updated Ideas for Easter Dinner.

GREEK EASTER BREAD

INGREDIENTS:

2 7-GRAM PACKETS ACTIVE DRY YEAST
2 CUPS WARM MILK
9-10 CUPS FLOUR
1 1/2 CUPS SUGAR
8 TABLESPOONS BUTTER, MELTED AND COOLED
6 EGGS, 1 LIGHTLY BEATEN
SALT
1 TABLESPOON GRATED ORANGE ZEST
1 TABLESPOON GRATED LEMON ZEST
2 HARD-COOKED RED-DYED EGGS (COLOR IS OPTIONAL)

PREPARATION:

1.  DISSOLVE YEAST IN MILK IN A LARGE BOWL.  STIR IN 1 CUP OF THE FLOUR AND 1/2 CUP OF THE SUGAR, COVER BOWL WITH PLASTIC WRAP, AND SET ASIDE FOR 1 HOUR.

2.  STIR 1/2 CUP WATER AND BUTTER AND 5 OF THE EGGS AND MIX THOROUGHLY.  SIFT 8 CUPS OF THE FLOUR, SALT AND REMAINING 1 CUP SUGAR INTO MIXTURE.  ADD ORANGE AND LEMON ZEST, AND MIX THOROUGHLY WITH A WOODEN SPOON.  TURN OUT DOUGH ONTO A FLOURED SURFACE.  KNEAD (ADDING MORE FLOUR IF NECESSARY) UNTIL SMOOTH, ABOUT 10 MINUTES, THEN FORM INTO A BALL AND PLACE IN A LIGHTLY GREASED BOWL.  COVER WITH A CLEAN DISH TOWEL AND SET ASIDE TO RISE FOR 2 HOURS.

3.  RETURN DOUGH TO FLOURED SURFACE.  DIVIDE INTO 6 PARTS, ROLLING INTO ROPES ABOUT 15″ LONG.  FOR EACH LOAF, TIGHTLY BRAID 3 ROPES, THEN PRESS 1 DYED EGG (IF USING) NEAR THE END OF EACH BRAID. SET BREAD ASIDE TO RISE AGAIN FOR 1 HOUR ON A LIGHTLY GREASED COOKIE SHEET.

4. PREHEAT OVEN TO 350˚. BRUSH BREAD WITH BEATEN EGG, AND BAKE UNTIL GOLDEN, 40–50 MINUTES.