Tsoureki -Easter Bread
By Pat Duran kitchenchatter
This recipe and photo is from "Country Living" magazine.
This ia a rich brioche- moist and fluffy- and chewy.
Custom dictates that eggs, dyed a scarlet red, be baked in the braided crown of this Greek Easter Bread. Many nationalities make this same recipe , under different names.
France and USA have King Cake.
Kulich of Russia and Jewish Challah bread are all similar.Delicious!
Coat a large bowl with oil and set aside.
Dissolve the yeast and 1 Tablespoon brown sugar in the heated milk in a small bowl.
Combine 4 1/2 cups flour, remaining sugar, zest,anise, and salt in the bowl of a mixer fitted with paddle attachment and mix on low speed.
Form dough into a ball and transfer it to the prepared oiled bowl, turning to coat all sides with oil.
Preheat oven to 350^.
Punch down dough, turn out onto a lightly floured board, and divide into 3 equal parts. Using palms of your hands, roll out one piece to create a 2 1/2 foot long rope.
Braid the 3 strands together and seal the ends under each other to create a circle. Transfer to a baking sheet. Place the dyed eggs carefully and evenly spaced, in the grooves of the braid, cover with atowell, and let rise until doubled- about 40 minutes.
Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped-- about 30 minutes.
Transfer the finished loaf to a wire rack to cool. Serve at room temperature.
Pat Duran kitchenchatter - Mar 22, 2012
Pat Duran kitchenchatter - Mar 23, 2012
Thanks for sharing with your groups Stormy.
Vanessa "Nikita" Milare Kitkat777 - Mar 23, 2012
S M sm_1234 - Apr 2, 2012
My mother always made this bread for Greek Easter. She dyed the eggs bright red but left them raw and baked them along with the bread. Red for the blood of Christ shed for us and the egg for Resurrection and a new beginning in Him. She also put a few drops of anise oil into the batter, I remember the whole kitchen smelling of this sweet bread...thanks for the memories..