Kitchen

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Greek Easter Bread Recipes

1 Traditional and 1 for the bread machine

can be made and eaten year round, and not just for the Easter holidays, when not for Easter i omit the eggs.

INGREDIENTS

• 3/4 cup plus 1 tablespoon whole milk
• 1 (1/4-ounce) packet active dry yeast (2 1/2 teaspoons)
• 4 cups all-purpose flour, plus more for dusting
• 2/3 cup granulated sugar
• 1 teaspoon fine salt
• 1 teaspoon ground mahlepi (optional)
• 1/4 teaspoon pounded mastic crystals (optional)
• 8 tablespoons unsalted butter (1 stick)
• 2 large eggs
• 1 1/2 teaspoons finely grated orange zest (from about 1 orange)
• 1 red-dyed hard-boiled egg (optional)
• 1 large egg yolk
• 1/3 cup sliced almonds, toasted

INSTRUCTIONS

1. In a small saucepan, heat 3/4 cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast.
2. Sift the flour, sugar, salt, mahlepi (if using), and mastic (if using) together into a large bowl; set aside.
3. In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a medium bowl. Add the eggs and orange zest and beat together. Stir the egg mixture into the yeast mixture until combined.
4. Using a spoon, stir the flour mixture into the yeast-egg mixture until combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, about 10 minutes.
5. Coat a baking sheet and a 16-inch piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, about 2 hours.
6. Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 12 ounces each). Roll the pieces into 1-1/4-by-16-1/2-inch ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes, entwining the red hard-boiled egg (if using) into the bread. Pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
7. In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough, then sprinkle the almonds over top, pressing the nuts gently into the dough. Bake until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Let cool before serving

Easter Bread Machine Recipe
Easter Bread (Lambropsomo)

The Greek word Lambropsomo is a combination of two words: lambro which means "bright light"; and psomo which means bread: lambropsomo translates to shining-bread or the epiphany-bread, representing the light given to Christians by Christ's resurrection and the passing over from what we are to what Rison Lord wants us to be: "partakers of divine nature".

2 packages active dry yeast
1 cup warm water
1 tsp. sugar
1 stick butter, melted and cooled
1 cup milk, warm
3 eggs, beaten
1 tsp. allspice
About 4 pounds all-purpose flour
1/2 cup granulated sugar
Dash salt
1/4 tsp. freshly ground nutmeg
5 hard boiled eggs, dyed red
1 egg, beaten
Sesame seeds

Add ingredients to bread machine according to manufacturer's instructions. Use the Manual cycle. At the end of the second kneading, divide dough in half and shape into round loaf in a greased pan. Place one dyed egg in the center and the other four at the edges, making a cross. Brush with 1 beaten egg and sprinkle with sesame seeds. With remaining dough, make individual twists or a second loaf. Let rise one hour. Bake at 350 degrees F. for about 45 minutes.
Makes 1 large loaf or 4 small twists.