Subj : Greekery - 17
To   : All
From : Dave Drum
Date : Sat Apr 27 2024 15:50:00

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
 
MMMMM

.... The Gourmet Club will sample exotic mushrooms as its final banquet.
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