Good Friday Sweet Bread

1. 1

   Two days before Easter: Dissolve the yeast along with 1/2 teaspoon sugar in the warm milk.

2. 2

   Heap 2 cups flour onto a flat work surface and make a well in the center. Pour the yeast-milk mixture into the center and, working with both hands, incorporate the flour a little at a time until a smooth elastic dough has formed. Knead for 5 minutes to activate the yeast and the gluten.

3. 3

   Oil a large bowl, place the dough in it, cover with a cloth and let sit for 12 hours in a warm place.

4. 4

   One day before Easter: Transfer the risen dough to a floured work surface, knead for 5 minutes, and set aside.

5. 5

   Heap the remaining 2 cups flour onto a flat work surface, make a well in the center and add the eggs, the remaining 1 cup sugar, rose water, and butter. Using a fork, blend all the ingredients incorporating a little of the flour wall at a time until a ball of dough has formed.

6. 6

   Top with the risen dough and knead the two into one smooth elastic ball. Place the dough in a large bowl, cover, and let sit until it has doubled its size, approximately 2 hours. Grease a 12- by 15-inch baking sheet.

7. 7

   Transfer the dough to a floured work surface and add the raisins, anise seeds, and the grated lemon zest. Knead for 10 minutes, then form a ball and using the blade of a knife, draw a cross in the center.

8. 8

   Place the bread on the center of the greased baking sheet, brush with the egg wash, and let sit for 1 hour.

9. 9

   Preheat oven to 375 degrees.

10. 10

    Bake until a tester inserted into the center comes out clean and dry, about 40 minutes. Let cool on a rack.

11. 11

    Cut the cooled bread into thick wedges and serve.

* Per serving · 4 servings · Values may vary.