54
      Saturday
      81 / 61
      Sunday
      86 / 62
      Monday
      85 / 68

      Greek Easter Bread

      Greek Easter Bread
      Greek Easter Bread

      Group 1 Ingredients for Sponge:

      10 oz Bread Flour

      2 oz Dry Yeast

      7 oz Water

      Group 2 Ingredients:


      14 oz sugar

      1 tsp Salt

      ½ Tbsp Ground Malhep or Anise

      ½ tsp Cardamom

      Zest of 2 Oranges

      ½ Tbsp Vegetable Oil

      Group 3 Ingredients:


      ½ cup Scalded Milk

      1 1/4 cup Whole Eggs

      The Sponge (Group 1 mixture), pulled apart into pieces

      14 oz Bread Flour

      1 cup Melted Butter

      Group 4 Finishing:

      Slivered Almonds

      Egg Wash

      Hard Boiled Egg (optional, colored red)

      Directions:

      Mix ingredients in Group 1.  Set aside for 3-6 hours. Once sponge is done, preheat oven to 375 degrees.

      Mix ingredients in Group 2. Slowly add ingredients in Group 3 in order, one at a time, slowly, being sure to incorporate the ingredient before adding more.  Knead until the dough can be stretched but still holds together.

      Divide dough into 4. Roll out each portion into a rope about 30” long, trying not to overwork. Cut into 3 pieces then braid. Bake for 10 minutes.  Turn oven down to 325 and bake another 20 minutes.

      OPTIONAL: Remove bread from the oven about 10 minutes before it’s done, brush with an egg wash (3 parts beat egg to 1 part water + dash of salt) and sprinkle sliced almonds on top.  Return to the oven.

      Remove from the oven and gently press a red colored hard boiled egg into the bread, about 1/3rd from the top. Let cool & enjoy!

      { }