Tsoureki -Easter Bread
|Serves:||makes 1 loaf|
|3 1/4 tsp||(a little over 1 tablespoon) dry active yeast|
|2/3 c||light brown sugar,packed|
|1 c||warm milk-not hot (105^ to 110^)|
|5 1/2 c||all purpose flour|
|2 Tbsp||lemon zest|
|2 tsp||crushed anise seed|
|7 large||eggs (3 left whole, dyed red ) be careful so they don't break-|
|6 Tbsp||butter, melted and cooled|
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|1 large||egg white (lightly beaten) use the yolk with the 4 eggs above|
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.