Subj : Greekery - 17
To : All
From : Dave Drum
Date : Sat Apr 27 2024 03:44 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Greek Easter Bread
Categories: Breads, Citrus, Nuts
Yield: 24 servings
1/4 oz Env active dry yeast
1/4 c Warm water (110o to 115o)
1 c Warm milk (115oF/46oC)
1/2 c Sugar
3 lg Eggs; room temp
1/2 c Butter; softened
2 ts Grated orange zest
1/2 ts Salt
3/4 ts Ground mahleb; opt
1/8 ts Ground mastic; opt
6 c A-P flour
6 Hard-boiled large eggs; dyed
- red
MMMMM--------------------------GARNISH-------------------------------
1 lg Egg; lightly beaten
1/2 c Sliced almonds
In a large bowl, dissolve yeast in warm water. Add the
milk, sugar, eggs, butter, orange zest, salt, mahleb and
mastic if desired and 3 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and
elastic, 6-8 minutes. Place in a greased bowl, turning
once to grease the top. Cover and let rise in a warm
place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface;
divide dough into six portions. Shape each into a 12-in.
rope. Place three ropes on a greased baking sheet and
braid; pinch ends to seal and tuck under. Repeat with
remaining ropes. Tuck three hard-cooked eggs into the
braid of each loaf. Cover and let rise until doubled,
about 45 minutes.
Brush with egg; sprinkle with almonds. Bake @
350oF/175oC for 25-30 minutes or until golden brown.
Cool on wire racks.
Taste of Home Test Kitchen
Makes: 2 loaves (12 pieces each)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... The Gourmet Club will sample exotic mushrooms as its final banquet.
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