Greek Easter Bread Recipe

DIRECTIONS

1. For eggs: Hard boil eggs then place them in a stainless steel bowl large enough to hold them in a single layer. Bring 1 cup water, 1 tbsp red food coloring and vinegar to a boil.  Pour over eggs; let sit 5 minutes or longer until egg shells absorb color. Remove eggs from bowl and set aside on a rack to dry.
2. For bread: Line a baking sheet with parchment paper.  Activate the yeast by sprinkling onto 1/2 cup warm water and allow to foam.  Set aside.  Place soy flour, wheat gluten, baking powder and salt in a large bowl. Mix together 1 cup warm water, yeast water, melted butter, egg yolk, sugar substitute, orange rind and cinnamon. Add to flour mixture blending with a spoon to form a soft dough. Knead by hand one 1 minute. Press dough into a 6x8 rectangle, then cut lengthwise into 3 strips.  Roll each strip into a rope measuring about 22-24. Working directly on the baking sheet, braid the strips. Shape braid into a 10- to 12- diameter circle.
3. Tuck eggs into braid, spacing evenly. Cover with plastic wrap and allow to rise one-two hours or until doubled in bulk.
4. Heat oven to 350°F, about 15 minutes before dough finishes rising. Gently brush dough with remaining egg white (from the yolk) and sprinkle with almonds.
5. Bake 45-50 minutes, until golden brown and firm to the touch. Remove from oven and transfer to wire rack to cool completely.  Makes 12 servings.