I remember cracking these red eggs with my brother and sister at the dinner table during the holidays when I was just a little guy. It’s a fun tradition, giving good luck for the year to the person whose egg lasts the longest without both ends getting cracked.

Fast-forward a few years and we still crack eggs every Easter. I’ve stayed pretty busy since high school, working in different kitchens while going to school. I obtained a formal education with a degree in business from Florida State and an associate degree in culinary arts from the Culinary Institute of America. It was out West that I apprenticed under some great bakers and began the path leading me to where I am today.

I am always working on implementing new breads for the menus at the Chiles Group. So far it is going well. We offer focaccia on the table at the Sandbar and cream scones paired with tomato jam, full of heirloom tomatoes from our farm at Gamble Creek. Our dinner rolls are made with a sweet dough very similar to the tsoureki and more breads are on their way.

The tsoureki is the kind of bread that takes a little while to prepare, but is worth every second. It keeps well due to the egg and sugar inside the dough. If you can’t get your hands on the mahlepi and masticha, just substitute 1 tsp. of ground anise seed. Almonds or white sesame seeds are a nice choice for toppings, and old tsoureki makes a great French toast, minus the hard boiled egg of course.

Greek holiday bread (tsoureki): Ingredients:

• 8 to 9 cups bread flour

• 2 (1/4 oz.) envelopes active dry yeast

• 1 ¾ cup sugar

• 1tsp. salt

• 1 tsp. mahlep, toasted and ground

• 1 Tbs. orange or lemon zest

• 1 tsp. masticha powder

• 5 eggs, lightly beaten

• 2 cups milk

• ¼ cup butter, melted

• Extra: hard boiled eggs for decorations, dyed red.

Directions:

• Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour and 1/4 cup of the sugar. Cover and proof for one hour.

• In a large bowl, combine most of the flour, salt, remaining sugar, orange zest, mahlep and masticha. Make a well in the center. Add the yeast mixture, melted butter and eggs.

• Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.

• Dust a work surface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 10 to 15 minute

s. • Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.

• Divide into six small balls and roll each into strips 12-15 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.

• Optional: At this point you can press two red-dyed eggs between the strips of the braid or just leave the braided loaf plain.

Repeat the procedure to make the second loaf.

• Place the breads on a parchment-lined baking sheet, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 350F, placing rack on lower shelf of oven.

• Beat together the egg yolk and remaining milk.

• Brush over tsoureki loaves

• Bake for about 40-45 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.