Greek Easter Bread Recipe
Greek Easter Bread has a moist taste. The flour and eggs gives the Greek Easter Bread Energizing taste.
Ingredients
| 1 1/2 cups lukewarm milk | ||
| All purpose flour | 6 Cup (16 tbs) | |
| Active dry yeast | 2 Tablespoon | |
| 4 hard boiled eggs, colored red | ||
| 1/4 cup plus 1 teaspoon sugar | ||
| Sesame seeds | 1 Tablespoon | |
| 2 eggs, beaten lightly | ||
| Orange peel | 1 Tablespoon, grated | |
| Lemon peel | 1 Teaspoon, grated | |
| Salt | 1 Teaspoon | |
| Unsalted butter | 1/2 Cup (16 tbs), softened | |
| An egg wash made by beating | ||
| 1 egg with 2 teaspoons water and a pinch of salt | ||
Directions
Proof yeast with 1/2 cup of milk and 1 teaspoon sugar for 15 minutes or until foamy.
In a bowl combine remaining milk, eggs, orange and lemon peels, salt, remaining sugar, and butter.
Stir in 5 1/2 cups flour, or enough to form a soft but not sticky dough.
Transfer to floured surface and knead, incorporating more flour if necessary, for 8 to 10 minutes or until smooth.
Form into a ball, put in a buttered bowl and turn it to coat with butter.
Let dough rise, covered with plastic wrap and a dish towel, for 1 1/2 hours or until double in bulk.
Punch down, divide into three, and form each third into a rope about 18 inches long.
Braid the ropes and form braid into a round, pinching the ends together.
Transfer to a buttered baking sheet and arrange eggs in braids.
Let the loaf rise, loosely covered, for 3/4 to 1 hour or until almost doubled in bulk.
Brush loaf with the glaze and sprinkle with sesame seeds.
Bake in a 375° F oven for 45 minutes or until it sounds hollow when the bottom is tapped.
Transfer to a rack and let cool.
In a bowl combine remaining milk, eggs, orange and lemon peels, salt, remaining sugar, and butter.
Stir in 5 1/2 cups flour, or enough to form a soft but not sticky dough.
Transfer to floured surface and knead, incorporating more flour if necessary, for 8 to 10 minutes or until smooth.
Form into a ball, put in a buttered bowl and turn it to coat with butter.
Let dough rise, covered with plastic wrap and a dish towel, for 1 1/2 hours or until double in bulk.
Punch down, divide into three, and form each third into a rope about 18 inches long.
Braid the ropes and form braid into a round, pinching the ends together.
Transfer to a buttered baking sheet and arrange eggs in braids.
Let the loaf rise, loosely covered, for 3/4 to 1 hour or until almost doubled in bulk.
Brush loaf with the glaze and sprinkle with sesame seeds.
Bake in a 375° F oven for 45 minutes or until it sounds hollow when the bottom is tapped.
Transfer to a rack and let cool.
Chef
