Greek Easter Bread

Ingredients

• 4.8 cups bread flour divided
• 3 tablespoons butter 
• 1 stick cinnamon (3-inch)
• 4.5 teaspoons yeast dry
• 1 large egg yolk 
• 3 large eggs 
• 1 Dash salt 
• 1 teaspoon salt 
• 0.5 cup sugar 
• 1 Dash sugar 
• 1 cup water (100° to 110°)
• 1 tablespoon water 
• 1 teaspoon allspice whole

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.
2. Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk.
3. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
4. Add 1 cup flour to yeast mixture, stirring until well combined.
5. Let stand 20 minutes.
6. Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
7. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture.
8. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt.
9. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
10. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
11. Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope.
12. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
13. Preheat oven to 35
14. Combine 1 tablespoon water and egg yolk, stirring with a whisk.
15. Brush half of yolk mixture over loaf.
16. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture.
17. Bake at 350 for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.