Tsoureki

• 3 14 teaspoons dry active yeast
• 13 cup light brown sugar
• 1 cup milk, warmed to 110 degrees F
• 5 12 cups all-purpose flour
• 1 12 tablespoons lemon zest
• 1 12 teaspoons anise seed, crushed
• 1 teaspoon salt
• 7 large eggs, 3 left whole and dyed red
• 6 tablespoons butter, melted and cooled
• 1 large egg white, lightly beaten

1. Make the dough: Coat a large bowl with oil and set aside.
2. Dissolve the yeast and 1 tablespoon brown sugar in the heated milk in a small bowl.
3. Combine 4 1/2 cups flour, the remaining sugar, zest, anise, and salt in the bowl of a standing mixer fitted with paddle attachment and mix on low speed.
4. Add the 4 undyed eggs, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary (or combine all ingredients in a large bowl and stir with a wooden spoon until a firm dough forms).
5. Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic -- about 10 minutes.
6. If mixing by hand, knead the dough for 10 more minutes.
7. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil.
8. Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
9. Shape the loaf: Preheat oven to 350 degrees F. Punch down dough, turn out onto a lightly floured board, and divide into three equal parts, approximately 15 ounces each.
10. Using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope.
11. Repeat with the remaining 2 dough pieces.
12. Braid the three strands together and seal the ends under each other to create a circle.
13. Transfer to a baking sheet.
14. Place the dyed eggs, evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled -- about 40 minutes.
15. Bake the bread: Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped -- about 30 minutes.
16. Transfer the finished loaf to a wire rack to cool.
17. Serve at room temperature.

active yeast, light brown sugar, milk, flour, lemon zest, anise, salt, eggs, butter, egg white

Taken from www.food.com/recipe/tsoureki-278631 (may not work)