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  1. MMMMM-- Recipe via Meal-Master (tm) v8.04

  2. Title: Greek Tsoureki (Easter Bread)

  3. Categories: Ethnic

  4. Yield: 2 servings

  5. Karen Mintzias

  6. 1 c Milk

  7. 1/2 c Sweet butter

  8. 1 pk Active dry yeast

  9. 1/2 c Granulated sugar

  10. 1 ts Salt

  11. 2 Eggs; beaten

  12. 5 tb Orange juice

  13. 1 tb Grated orange rind

  14. 5 1/2 c Sifted flour

  15. Butter; melted

  16. Red-dyed, hard-boiled eggs

  17. 1/4 c Slivered almonds

  18. 2 tb Granulated sugar

  19. In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl.

  20. When lukewarm, sprinkle in the yeast, and with fingers or a heavy

  21. spoon gradually stir in the 1/2 cup sugar until it dissolves. Then

  22. add the salt, eggs 3 tablespoons of the orange juice, and the orange

  23. rind, stirring continuously, and gradually add half the flour until

  24. the mixture begins to bubble. Continue adding flour gradually by

  25. hand; the dough will be sticky, but should not be stiff. Flour your

  26. fingers lightly and knead for 15 minutes. Place the dough in a large

  27. buttered bowl, brush the dough with melted butter, cover, and place

  28. 2 to

  29. hours).

  30. Punch the dough down and divide into 2 parts. Divide each half

  31. 3 parts and roll each into a long rope about 10 x 2". Braid

  32. the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat

  33. with the other half of the dough to make a second tsoureki. Place in

  34. large baking pans or on a cookie sheet, cover, and let rise until

  35. 1 1/2 hours

  36. Meanwhile, prepare the glaze by mixing the remaining orange juice,

  37. remaining sugar, and the almonds in a small bowl. Bake the tsourekia

  38. 375 degree oven for 20 minutes. Remove from the oven and with a

  39. pastry brush glaze the tops and sides of loaves. Return to the oven

  40. 15 to 20 minutes until the color is a rich and shiny chestnut.

  41. Note: If using the Easter eggs, tuck them into the center when you

  42. shape the loaves, leave until loaves have doubled and bake them with

  43. the loaf. After baking, though lovely, the eggs will be inedible.

  44. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer

  45. baking time. From "The Food of Greece" by Vilma Liacouras Chantiles.

  46. Typed for you by Karen Mintzias

  47. RePosted 3-08-95 Annette Johnsen

  48. MMMMM


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