Greek Feast Bread
|Milk||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||3 Tablespoon|
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||3 Tablespoon (105Â°-115Â°F)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Grated lemon peel||1 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Currants||1⁄2 Cup (8 tbs)|
|Glaze||1 Cup (16 tbs)|
|Egg||1 (Beaten With 1 Tablespoon Water)|
1 Heat milk, butter, sugar, and salt to warm (105°€”115°F). Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 2 cups flour, milk mixture, yeast mixture, and egg in a mixing bowl. Mix thoroughly.
3 Add lemon peel, mace, and enough remaining flour to make a soft dough. Knead in the currants.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Punch down dough. Divide into 3 equal pieces. Shape 3 balls. Place on greased baking sheet to form three-leaf clover. (Leave 1-inch space between balls.)
7 Cover; let rise in warm place until double€”about 1 hour. Make glaze and brush on loaf.
8 Bake in a preheated 350°F oven 25€”30 minutes or until done. Cool on wire rack.