An egg and buttery rich brioche-like bread, with flavors from Mastic or Mahlab, and braided for a festive holiday table.
Course Bread
Cuisine Mediterranean
Keyword Mediterranean Sweet Bread
Prep Time 1 hourhour30 minutesminutes
Cook Time 30 minutesminutes
Total Time 2 hourshours
Servings 2loaves
Equipment
Large mixing bowl clay works best
Baking sheet pan
Ingredients
1cupMilk
3/4cupSugar reserve 1 tsp
8ozMelted Butter
1tbspSalt
1/2tspMahlab or Mastic, crushedor fennel seeds
3Eggs lightly beaten
1tbspActive Yeast
1/2cupLukewarm Water
8cupsFlour more as needed
1tbspSesame Seeds
1Egg yolkfor egg wash
1tbspMilkfor egg wash
Instructions
In a small saucepan heat the milk until bubbles form; remove from heat. Whisk in sugar, melted butter, salt, Mastic or Mahlab. Set aside.
In a small bowl, mix warm water, yeast and a pinch of sugar. Let set 10 minutes.
In a very large bowl, or bowl of a stand mixer fitted with a dough hook attachment, pour in the milk mixture, the yeast mixture and whisk in the beaten eggs. Begin to whisk in the flour, one cup at a time. When the mixture begins to thicken, continue to add flour, little at a time until it is no longer sticky. If working the dough by hand, transfer the dough from the bowl onto a floured surface and continue to press and fold flour into the dough until it is no longer sticky.
Transfer to a large, greased bowl, cover with a kitchen towel and place dough in a warm spot for the first rise. This dough is dense, so it might take 2 hours to rise.
Once the dough doubles in size, transfer to a lightly floured surface, cut into three equal parts, and prepare a three-strand braid. Place dough on one, or two parchment paper lined baking sheets, cover with a kitchen towel for the second rise.
Preheat oven to 400 degrees F
Just before baking, the dough is brushed with an egg wash, which creates a beautiful golden brown finish and bakes to perfection. Additional options, such as sesame seeds, poppy seeds, or even the dyed eggs can be placed on top before it goes into the oven.
Bake for 18-25 minutes or until tops are golden brown.
Video
Notes
Keeps for a week and is fabulous for breakfast, lunch with cheese and fruit, or your favorite lamb dinner!