Greek Easter Bread
|Fresh yeast||1 Ounce (25 Gram)|
|Warm milk||4 Fluid Ounce (120 Milliliter / 1/2 Cup)|
|Strong plain flour||1 1⁄2 Pound (675 Gram /6 Cups)|
|Eggs||2 , beaten|
|Caraway seeds||1⁄2 Teaspoon (2.5 Milliliter)|
|Caster sugar||15 Milliliter (1 Tablespoon)|
|Brandy||15 Milliliter (1 Tablespoon)|
|Butter||2 Ounce, melted (50 Gram / 4 Tablespoon)|
|Egg white||1 , beaten|
|Hard boiled eggs||3 , dyed red|
|Split almonds||2 Ounce (50 Gram / 1/2 Cup)|
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.