Greek Easter Bread
A traditional dish at our Greek Easter celebration, this bread recipe is really great for any time of year!
2 hrs Cook Time
1 hr Yield: 24 servings
- 5 Eggland's Best eggs
- 2 pounds all-purpose flour
- 1 1/4 cups sugar
- 1 pound (2 sticks) butter, melted and cooled
- 1 1/2 cups milk, warmed to 110 degrees
- 4 teaspoons vanilla extract
- 3 packages active dry yeast
- 1 pinch of salt
- 1 Eggland's Best egg, hard-cooked and dyed
- 1/4 cup sesame seeds (optional)
Preheat oven to 350 degrees F.
Heat milk to 110 degrees and dissolve yeast in milk.
Melt butter and cool; add to milk/yeast mixture.
Beat eggs, vanilla, salt and flour together; add milk mixture and blend well until dough forms.
Turn out dough on floured surface and knead well, approximately 5 minutes.
Place dough in large bowl coated with cooking spray; cover with a cloth and let rise in a warm place for approximately 2 hours.
When dough has risen, punch down and allow to rise again for 1 hour.
Remove dough from bowl and shape: You can divide dough into thirds and braid. Curl dough around to form a ring and place in a greased and floured 9" round baking pan. Or, you may just leave dough in a long braid and bake on a greased baking sheet.
Sprinkle top of dough with sesame seeds (optional) and place red-dyed hard-cooked egg in center of bread ring, or in one end of the bread braid (you may add more eggs as you like).
Bake in a 350 degree oven for approximately 45 minutes or until bread is golden brown.
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