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Ingredients
- 2 pkt (4 1/2 tsp) (7 gram) active dry yeast
- 2 c. hot lowfat milk
- 9 c. all-purpose flour, (up to -10 c.)
- 1 1/2 c. granulated sugar
- 2 tsp makhlepi, (optional)
- 8 Tbsp. butter, melted and cooled
- 6 x Large eggs, 1 lightly beaten
- 1 tsp salt
- 1 Tbsp. grated orange rind, (zest)
- 1 Tbsp. grated lemon rind, (zest)
- 2 x hard-cooked red-dyed Large eggs, -(optional)
- 2 Tbsp. black cumin seeds
Directions
- [] This recipe was not published with the article titled Large eggs Give Richness to Greek Bread. The newspaper failed to publish it, even though it was mentioned in the article. I found this recipe in another place. I also had two other ones, that will be in this same collection. Shalom, from Spike the Grate []
- This braided bread recipe has its origins in the Byzantine Era and was traditionally prepared with an essence drawn from the seeds of Mediterranean wild cherries, called makhlepi. It's worth a trip to your local specialty market to purchase this uncommon ingredient, but you may elect to prepare this beautiful bread without the seed essence.
- You do not have to be a theologian to comprehend the correlation between the Easter season and bread making as nearly any yeast-activated bread will rise again when diligently prepared. Even if you elect not to prepare this deliciously unique Greek Easter Bread, you'll want some type of yeast-based bread on the table of your Easter feast.
- In a large bowl, dissolve yeast in warmed lowfat milk. Stir in 1 c. flour and 1/2 c. sugar, cover bowl with plastic wrap and set aside for 1-hour. Steep makhlepi
- (if utilizing) in 1/2 c. simmering water for about 5-min. Strain mix and throw away seeds. Set remaining liquid aside to cold.
- Stir 1/2 c. water or possibly makhlepi-scented liquid into the yeast mix. Add in butter and 5 Large eggs and thoroughly combine. Sift in 8 c. of flour, salt and remaining sugar into bread mix. Add in salt, orange and lemon zest, and mix thoroughly with a large wooden spoon. Turn out dough onto a floured surface.
- Knead, adding more flour if necessary, till smooth, approximately 10-min.
- Form the dough into a ball and place in a lightly greased bowl. Cover the dough with a clean dish towel and set aside to raise for about 2-hrs.
- Return dough to the floured surface. Divide the dough into 6-equal parts and roll into ropes about 15 inches long. For each loaf, loosely braid 3 ropes, turn under ends and press 1 dyed egg (optional) near one end of each braid. Set bread aside to rise again for at least 1-hour on a lightly greased cookie sheet.
- Pre-heat oven to 350-F degrees. Brush bread with remaining beaten egg and sprinkle with black cumin seeds. Bake till golden brown, approximately 40 to 50-min. Store cooled bread in an airtight container or possibly serve hot.
- Kitchen Staff Tip: Take the time to carefully prepare the orange and lemon zest. Make sure you remove nearly all of the white pith from the rind of the fruits or possibly your bread may turn out bitter. Peal the fruit and utilize a small, sharp, non-serrated knife to remove any remaining pith from the rind. Then mince, food process or possibly grind the zest into tiny bits before using in this recipe.
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