Tsourekia- greek easter bread
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yogurt |
| 2 | cups | Milk |
| 12 | Eggs; ( Reserve 3 Yolks ) | |
| 5 | pounds | Flour |
| 1 | tablespoon | Salt |
| 3 | Pk Yeast | |
| 3 | cups | Sugar |
| 1 | pounds | Butter; Sweet |
| 2 | cups | Warm water |
| Seseme seeds | ||
| Hard cooked colored eggs; ( Optional ) | ||
Directions
Dissolve yeast in the warm water and add enough flour to make a thick batter and cover and let rise double. this is called the " sponge '.Meanwhile In a large bowl, beat butter and sugar very light and fluffy, about 20 minutes. Beat in the eggs ( except for 3 yolks ).Alternate adding flour and yoghurt and milk to egg/ sugar mixture and stir in the yeast mixture. Enough flour should be added to make a non sticky dough. Knead smooth and elastic. Cover dough in a large greased bowl and let rise double. Punch down and let rise double again. Then shape as desired in pans or in braided rings. Let rise double and brush loaves with the reserved egg yolks. Sprinkle with seseme seeds. Traditionally for easter, red colored hard cooked eggs may be pressed into the braided ring before the 3rd rising. Baske in a 350 oven until golden, about 30minutes. loaves are light, sweet and delicious. Note: recipe may be easily halved.
Yield: 5 loaves
>From: LIR119@... Joan,"Flour Power" From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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