Greek Easter Bread

This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves.

Step: 1

Mix 2 cups flour and yeast together in the bowl of a stand mixer.

Step: 2

Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).

Step: 3

Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.

Step: 4

Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.

Step: 5

Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours.

Step: 6

Preheat oven to 350 degrees F (175 degrees C).

Step: 7

Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour.

Step: 8

Bake in preheated oven until the middle is baked, 25 to 30 minutes.

Step: 9

Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.

Per Serving: 312 calories; protein 28.4g; carbohydrates 31.2g; fat 6.7g; cholesterol 39.7mg; sodium 201.6mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.