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Choreg Easter Bread

Ingredients

• yeast mixture:
• 2 packages dry yeast (each package 8g/1/4 oz)
• 1/2 cup warm water
• 1 tsp sugar
• dough:
• 1 cup + 1 teaspoon white sugar
• 3/4 cup butter in cubes (room temperature)
• 2 large eggs
• 2 tablespoons ground mahleb (optional)
• 4.5 cups all purpose flour
• 1 cup warm milk
• 2 tsp salt
• glaze:
• 1 tbsp butter liquid
• 1 egg yolks whisked
• 1/4 cup of sugar

Directions

Add the yeast mixture to a bowl and mix until all ingredients have dissolved.
Allow it to stand for about 10 minutes until it has completely foamed.
While the yeast mixture is foaming, in a separate bowl add all the ingredients except for the flour and warm milk.
When the yeast mixture is foamy and airy looking, add it to the dough mix.
Mix everything well.
Begin adding a bit of milk, followed by about 2 cups of flour at a time.
Continue this process until all the flour and milk has been used.
Use your hands to mix the dough properly.
On a floured surface, get the dough out of the bowl and begin kneading.
You need to knead the dough until it feels a little springy; kneading it for about 10 minutes should do the trick.
Grab a big bowl (try to find one that is non-metal) and grease it with vegetable or olive oil.
Form the dough into a big ball and place it into the bowl.
Make sure the dough rolls around in the bowl so it is greased all over.
Place a kitchen cloth on the dough ball in the bowl.
Cover the bowl with plastic wrap.
Leave the bowl in the oven (oven is not on at this point).
Allow it to rise for at least three hours. If you let it rise longer, it's ok too.
After three hours, check on the dough.
If it has risen, punch it down and let it rise again for another 10 minutes.
Take the dough out of the bowl.
Now you can preheat the oven to 350F.
If you are going to do a traditional braid loaf, you need to section the dough into three equal parts, and roll out each part into long sticks.
If you don't want to braid the dough, you can section it however you would like. Some people do mini-rolls, others may just do a loaf.
Line an oven tray with parchment paper or silicone sheet and place the bread on it.
Glaze the bread with the butter then egg yolks. Sprint le with granulated sugar
Put in the oven (not the bottom rack) and leave it for about 15 - 20 minutes; but do keep an eye on it.
The bread is done when it is golden in colour but still bouncy in touch.
Take out and enjoy with a bit of butter and some jam. Or just a slice on its own!