| |
This is the traditional bread baked for the Christmas holiday in various parts of Greece.
|
|
What You Need:
(To Make: 2 large braids)
|
|
|
|
3 packages (3 tablespoons) active dry yeast
½ cup warm water
1 teaspoon plus 1½ cups sugar
2 tablespoons plus 7 to 8 cups all-purpose flour
1% teaspoons salt
5 eggs
1¼ cups milk, scalded and cooled
1 teaspoon ground masticha flavoring (see note) or 1 teaspoon vanilla extract
2 sticks (½ pound) unsalted butter, melted
1 cup slivered blanched almonds
½ cup white raisins
1 teaspoon grated lemon peel
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine yeast, warm water, 1 teaspoon sugar, 2 tablespoons flour, and ¼ teaspoon salt in a bowl. Let stand in a warm place until mixture bubbles and foams, about 10 minutes.
|
2. In a large bowl, beat together 4 eggs, 1½ cups sugar, 1 teaspoon salt, cooled milk, and yeast mixture. Add 3 cups of flour and masticha or vanilla extract. Add melted butter, almonds, raisins, and lemon peel.
|
3. Continue to add flour and knead well about 5 minutes, or until dough is quite stiff but elastic. Place in greased bowl.
|
4. Cover first with plastic wrap and then with a damp towel. Let dough rise in a warm place until double in bulk. Punch down and turn over in bowl.
|
5. Cover and let rise for 30 minutes more. Shape dough into 6 ropes and braid 3 at a time. Place braids on a lightly greased cookie sheet and let rise for 40 minutes.
|
6. Preheat oven to 350°.
|
7. Beat remaining egg and brush each braid with it. Bake for 30 minutes, or until golden brown.
|
|
VARIATION:
|
|
1 cup mixed candied fruit can be added with the almonds.
|
|
NOTE:
|
|
Masticha is a flavoring made from the sap of the mastichodendro bush, which grows only on the island of Chios.
|
|
|
|
|
