Greek Easter Bread Recipe
Ingredients
| 25 g / 1 oz fresh yeast | ||
| 120 ml / 4 fl oz / 1/2 cup warm milk | ||
| 675 g / 1 1/2 lb /6 cups strong plain flour | ||
| Eggs | 2 , beaten | |
| 2.5 ml / 1/2 tsp caraway seeds | ||
| 15 ml / 1 tbsp caster sugar | ||
| 15 ml / 1 tbsp brandy | ||
| 50 g / 2 oz / 4 tbsp butter, melted | ||
| Egg white | 1 , beaten | |
| 2-3 hard-boiled eggs, dyed red | ||
| 50 g / 2 oz / 1/2 cup split almonds | ||
Directions
1. Crumble the yeast into a bowl. Mix with one or two tablespoons of warm water, until softened. Add the milk and 115 g / 4 oz / 1 cup of the flour and mix to a creamy consistency. Cover with a cloth, and leave in a warm place to rise for 1 hour.
2. Sift the remaining flour into a large bowl and make a well in the centre. Pour the risen yeast into the well, and draw in a little of the flour from the sides. Add the eggs, caraway-seeds, sugar, and brandy. Incorporate the remaining flour, until the mixture begins to form a dough.
3. Mix in the melted butter. Turn on to a floured surface, and knead for about 10 minutes, until the dough becomes smooth. Return to the bowl, and cover with a cloth. Leave in a warm place for 3 hours.
4. Preheat the oven to 180°C/ 350°F/Gas 4. Knock back the dough, turn on to a floured surface and knead for a minute or two. Divide the dough into three, and roll each piece into a long sausage. Make a plait, and place the loaf on a greased baking sheet.
5. Tuck the ends under, brush with the egg white and decorate with the eggs and split almonds. Bake for about 1 hour, until the loaf sounds hollow when tapped on the bottom. Cool on a wire rack.
2. Sift the remaining flour into a large bowl and make a well in the centre. Pour the risen yeast into the well, and draw in a little of the flour from the sides. Add the eggs, caraway-seeds, sugar, and brandy. Incorporate the remaining flour, until the mixture begins to form a dough.
3. Mix in the melted butter. Turn on to a floured surface, and knead for about 10 minutes, until the dough becomes smooth. Return to the bowl, and cover with a cloth. Leave in a warm place for 3 hours.
4. Preheat the oven to 180°C/ 350°F/Gas 4. Knock back the dough, turn on to a floured surface and knead for a minute or two. Divide the dough into three, and roll each piece into a long sausage. Make a plait, and place the loaf on a greased baking sheet.
5. Tuck the ends under, brush with the egg white and decorate with the eggs and split almonds. Bake for about 1 hour, until the loaf sounds hollow when tapped on the bottom. Cool on a wire rack.
Chef
