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Greek Easter Bread

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  Warm milk 200 Milliliter (3/4 Cup Plus 2 Tablespoons, Warm Milk (110°F, 43°C))
  Sugar 50 Gram (1/4 Cup)
  Active dry yeast 2 Tablespoon (2 Packages)
  All purpose flour 1 Kilogram (Six 2/3 Cups)
  Salt 1 Pinch
  Grated orange peel 1
  Warm water 250 Milliliter (110°F, 43°C, 1 Cup)
  Sesame seeds 30 Gram (1/3 Cup)
  Eggs 5 , hard-cooked
  Red food coloring 1 Teaspoon
  Egg yolk 1 , beaten

Put warm milk into a medium bowl; stir in 1 teaspoon sugar.
Sprinkle yeast over milk mixture.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift in 1 cup (125 g) flour and remaining sugar.
Stir well.
Cover and let stand in a warm place overnight.
Oil a baking sheet.
Sift remaining flour and salt into a large bowl.
Make a well in the center; add yeast mixture and orange peel.
Gradually stir in water; mix to a dough.
On a floured surface, knead dough at least 10 minutes until smooth and elastic.
Shape two-thirds of dough into a long loaf 2 inches (5 cm) high.
Place on oiled baking sheet.
Make 2 thin rolls the length of the loaf from remaining dough.
Roll in sesame seeds; twist and place around loaf.
Brush eggs with red food coloring; let dry.
Press dried eggs into loaf in an upright position.
Brush loaf with egg yolk; sprinkle with sesame seeds.
Cover and let stand in a warm place 1 hour.
Preheat oven to 375°F (190°C).
Bake 40 to 50 minutes or until loaf sounds hollow when tapped on underside.
Cool on a rack.

Recipe Summary

Difficulty Level: 
Holiday, Party

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