Greek Easter Bread

1-   Place eggs in saucepan; cover with water to come 1 inch (2.5 cm) above eggs. Add vinegar and red dye; cover and bring to boil over high heat. Remove from heat; let stand, covered, for 20 minutes. Drain and transfer to bowl; wipe eggs dry and refrigerate. (Make-ahead: Refrigerate for up to 2 days.)

2-  Dough: In measuring cup, dissolve 1 tsp (5 mL) of the brown sugar in 1/2 cup (125 mL) warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Meanwhile, in small saucepan, heat together milk, butter, salt and remaining sugar over medium heat, stirring, until butter is melted; let cool until lukewarm.

3-  In large bowl, whisk eggs. Whisk in yeast mixture. Whisk in milk mixture and orange rind. Stir in 2-3/4 cups (675 mL) each of the all-purpose and cake-and-pastry flours to make soft sticky dough.

4-  Turn out dough onto floured surface, knead for 10 minutes, adding equal amounts of the remaining flours to make dough elastic. Let stand for 5 minutes. Divide into thirds; roll each into 22-inch (55 cm) long rope, letting rest if too springy. Place side by side on greased baking sheet; pinch together on one end.

5-  Starting at pinched end, braid dough. Join ends to form circle, leaving 4-inch (10 cm) space in centre; pinch to seal. Cover loosely with plastic wrap. Let rise in warm draft-free place until doubled in bulk, about 1 hour.

6-  Topping: Press eggs into braid. Stir egg yolk, honey and milk; brush over loaf. Sprinkle with almonds. Bake in centre of 375°F (190°C) oven until golden and loaf sounds hollow when tapped on bottom, about 25 minutes. Let cool on rack. Do not eat eggs. (Make-ahead: Wrap in plastic wrap and freeze for up to 1 week.)