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Greek Easter Bread
1 cup lukewarm milk
1 package dry yeast
1/2 cup extra-virgin olive oil
1 cup orange juice, lukewarm
1 cup sugar
3 eggs, lightly beaten
1/2 teaspoon vanilla
6 cups all-purpose flour
1 egg beaten with 3 tablespoons milk
1 hard-cooked egg, dyed red
1/2 teaspoon sesame seeds
In a mixing bowl, dissolve yeast in the lukewarm milk. Add olive
oil, orange juice, sugar, the 3 lightly beaten eggs and vanilla, and
mix. Begin adding flour and kneading until the dough becomes firm
but moist (amount of flour varies according to the size of eggs).
Cover with a cloth and allow to rise for 1-2 hours in a warm place,
away from drafts, until the dough doubles in size.
Punch dough down, and divide into 3 portions. Shape each portion
into a 2 1/2 foot rope. Pinch 3 ropes together at one end to seal,
and braid the ropes. Place braid on a lightly greased baking sheet,
and shape into a circle. Place the hard-cooked, unshelled and dyed
egg where the braids meet, shaping the dough around the egg. Cover
braid, and let rise in warm place (85) degrees, free from drafts,
for 1 hour. Brush bread with the mixture of one beaten egg and milk
mixture, and sprinkle with sesame seeds. Bake at 350 degrees for 30
minutes or until golden brown.
Serves 12-18 |
