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Greek Easter Bread for Easter/Passover Feast

April 20, 2014 by hipfoodiemom 55 Comments

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Greek Easter Bread for Easter/Passover Feast! A sweet yeast bread made of eggs, milk, and butter, and is a staple during Greek Easter. 

Greek Easter Bread for Easter/Passover Feast! A sweet yeast bread made of eggs, milk, and butter, and is a staple during Greek Easter.

Greek Easter Bread for Easter/Passover Feast! A sweet yeast bread made of eggs, milk, and butter, and is a staple during Greek Easter. 

Happy Easter everyone!

I’ve posted this Greek Easter Bread before but I had to share this bread again with you today. I’ve got Greek_Easter_bread_main_HipFoodieMom.com_entire-1

Now, I didn’t add the red-dyed hard-boiled egg in my bread but I truly love the significance. For a more authentic Greek Easter bread, you are supposed to season it with upclose-2

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Print Recipe

Greek Easter Bread

If you are unable to get the yeast to activate in the milk, just activate it in a 1/4 cup of warm water, wait 5-10 minutes and then combine with the milk. Prep time includes inactive rise time for the dough. Plan ahead accordingly.
Prep Time3 hours hrs 30 minutes mins
Cook Time30 minutes mins
Total Time4 hours hrs
Course: Bread/Baking
Servings: 10 -12
Author: Hip Foodie Mom via Chow.com

Ingredients

  • 3/4 cup plus 1 tablespoon whole milk or 2%; divided
  • 1 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
  • 4 cups all-purpose flour or bread flour plus more for dusting
  • 2/3 cup granulated sugar
  • 1 teaspoon fine salt
  • 8 tablespoons unsalted butter 1 stick
  • 2 large eggs
  • 1 1/2 teaspoons finely grated orange zest from about 1 orange
  • 1 large egg yolk
  • 1/3 cup sliced almonds toasted

Instructions

  • 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.
  • Sift the flour, sugar and salt together into a large bowl; set aside.
  • In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a mixing bowl. Using your stand mixer, add the eggs and orange zest and mix together. Then, add the yeast mixture until well combined.
  • Add the flour mixture little by little into the yeast-egg mixture until well combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, for about 3 minutes.
  • 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, for about 2 hours.
  • 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 and 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, for about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
  • 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 almonds gently into the dough. Bake until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, for about 30 minutes. Let cool before serving.

Recipe from 8387592742_f6164fd5a8_o

 

Food holidays such as Easter and Passover encourage home cooks to stretch their culinary range. Some of us have heirloom recipes that we prepare, lovingly, every year. Along with the traditional recipes are new tastes and textures that delight family and friends. Like you, we love making the holidays memorable.

This week, the #Sunday Supper team shares recipes prepared for Easter and Passover. Beginning with breakfast and brunch and ending with dessert, there are recipes for every table–and wine pairings are included!

Breakfast/Brunch

  • Colomba Muffins from Manu’s Menu
  • Strawberry Amaretto Coffee Cake from Savvy Eats
  • Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
  • Spinach Bacon Breakfast Cups from Runner’s Tales

 

Appetizers:

  • Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
  • Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
  • Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
  • Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

  • Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
  • Whole Wheat Croissants from What Smells so Good?
  • Hot Cross Pretzels from Jane’s Adventures in Dinner
  • Italian Easter Bread from Curious Cuisiniere
  • Greek Easter Bread from Hip Foodie Mom
  • Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
  • Paska Bread from Seduction in the Kitchen

Sides and Salads:

  • Aunt Ruthie Mashed Potatoes from Melanie Makes
  • Vegetarian Cornbread Stuffing from Pescetarian Journal
  • Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
  • Passover Kugel: Veggie-Style from Take A Bite Out of Boca
  • Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

  • Pan Seared Lamb Chops from The Foodie Army Wife
  • Drunken Leg of Lamb with Rosemary Potatoes from Webicurean
  • Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
  • Italian Easter Torta from La Bella Vita Cucina

Desserts:

  • Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
  • Lemon Meringue Pie from Cookin’ Mimi
  • Easter Basket Cupcakes from MealDiva
  • Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
  • Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
  • Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
  • Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
  • Lemon Blueberry Basil Cupcakes from Brunch with Joy
  • Banana Carrot Cake Bread from Peanut Butter and Peppers
  • Individual Cakes with Peanut Butter Whipped Topping from Momma’s Meals
  • Gluten Free Easter Cupcakes from Gluten Free Crumbley
  • Lemon Coconut Bars from Magnolia Days
  • Lemon Icebox “Pie” from girlichef
  • Easter Basket Cupcakes from The Ninja Baker
  • Carrot Cake Sandwich Cookies from Pies and Plots
  • Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
  • Passover Chocolate Chip Cookie Bars from Food Lust People Love
  • Strawberry Filled Crepes from Try Anything Once Culinary
  • Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
  • Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.  Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

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