Yia Yias Tsoureki (Greek Easter Bread)

Name: Yia Yias Tsoureki (Greek Easter Bread)
Cook time: 25 min
Yield: 2 loaves
Cuisine: United Kingdom
Ingredients: 2 (.25 ounce) packages active dry yeast; ¼ cup warm water (110 degrees F (43 degrees C)); 6\u2009¼ cups all-purpose flour, divided; ½ cup butter; ¼ cup shortening (such as Crisco®); 1 teaspoon ground mastic; 1 cup milk; 1 cup white sugar; ½ teaspoon salt; 3 eggs at room temperature, beaten; ¼ cup sliced almonds; ½ cup water at room temperature; 2 red-dyed eggs; 1 egg, beaten; ¼ cup sliced almonds; 2 tablespoons sesame seeds

My Yia Yia made this Greek Easter bread for many years, so this is very dear to my heart. It is slightly sweet and has a soft, golden brown crust. Leftovers can be used for toast the next day. Christos Anesti!

INGRIDIENT

2 (.25 ounce) packages active dry yeast

¼ cup warm water (110 degrees F (43 degrees C))

6 ¼ cups all-purpose flour, divided

½ cup butter

¼ cup shortening (such as Crisco®)

1 teaspoon ground mastic (Optional)

1 cup milk

1 cup white sugar

½ teaspoon salt

3 eggs at room temperature, beaten

¼ cup sliced almonds (Optional)

½ cup water at room temperature

2 red-dyed eggs (Optional)

1 egg, beaten

¼ cup sliced almonds (Optional)

2 tablespoons sesame seeds (Optional)

DIRECTION

Step: 1

Pour yeast into a small bowl; add warm water and 1/4 cup of flour. Stir, cover with two damp kitchen towels, and leave in a warm place until bubbly, about 2 1/2 hours.

Step: 2

Combine butter, shortening, and mastic in a saucepan over medium-low heat.

Step: 3

Stir milk and sugar together in another saucepan over medium-low heat until sugar is dissolved and mixture is warm. Remove from heat.

Step: 4

Pour 2 cups flour into the butter mixture and stir well. Add salt, then stir in the yeast mixture. Add 2 more cups of flour and stir well. Stir in 3 beaten eggs. Slowly add the milk mixture and 1 cup of flour and stir well. Add the room-temperature water and the last cup of flour and stir until the dough is not sticky.

Step: 5

Knead dough on a lightly floured surface for 20 minutes with lightly floured hands. Form dough into a ball. Cover with damp towels and let rise in a warm place until doubled in volume, about 2 hours.

Step: 6

Preheat the oven to 325 degrees F (165 degrees C). Grease two baking sheets.

Step: 7

Divide dough into two pieces and separate each piece into three strands. Braid each of the 3 strands together to form 2 braided loaves. Place on the baking sheets. Nestle the red-dyed eggs between the strands. Brush the dough with the remaining beaten egg. Sprinkle the tops with almonds and sesame seeds.

Step: 8

Bake in the preheated oven until golden brown, about 25 minutes.

NUTRITION FACT

Per Serving: 293 calories; protein 7.1g; carbohydrates 41.7g; fat 10.9g; cholesterol 67.1mg; sodium 115.8mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To make this in a dough , add all the ingredients 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 clear it off the next day.

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