Recipes from Greece :: Greek Quick and Yeast Breads
Makes 1 loaf
This traditional Greek Easter bread acquires its name from its shape. According to Greek tradition, the bread is cut when the entire family is seated at the Easter table. Each person receives one thin slice from each of the three loaves.
3 to 3 1/2 (three and a half) c. flour (divided)
1/4 c. sugar
2 pkg. RapidRise or fast-acting yeast
1 tsp. anise seed
1 tsp. salt
1/2 c. water (70 to 80 degrees fahrenheit)
1/3 c. butter or butter-replacement, cut up
2 whole eggs plus 1 separated egg (divided)
1 c. golden raisins
In large bowl, combine 1 c. flour, sugar, undissolved yeast, anise seed and salt.
Heat water and butter until very warm (120 to 130 degrees fahrenheit); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 5 to 7 mins. Cover; let rest 10 mins.
To shape and bake dough: Remove 1/2 c. dough; reserve. Knead raisins into remaining dough; divide into 3 equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a 3-leaf clover.
Divide reserved dough into 4 equal pieces; roll each into 10-in. rope. Place 2 ropes side by side; twist together, pin.ing ends to seal.
Repeat with remaining ropes.
Arrange twisted ropes on 3-leaf clover in the form of a cross, tucking ends under. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 mins.
Lightly beat reserved egg white; brush on dough. Meanwhile, preheat oven to 375 degrees.
Bake bread for 30 to 35 mins. or until done, covering with foil after 10 mins. to prevent excess browning.
Remove from pan; cool on wire rack.
Bread machine method: (For 1 1/2- or 2-pound bread machines.) Using 3 1/4 (three and one-fourth) c. bread flour and 3 tsp. rapid-rise or fast-acting yeast, add ingredients to bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Proceed as directed above to shape and bake dough.
Calories: 205 per 1 of 14 slices (10% from protein, 65% from carbohydrate, 25% from fat) Protein: 5 grams; Total fat: 5.8 grams; Saturated fat: 3.1 grams; Cholesterol: 57 mg; Sodium: 225 mg; Carbohydrate: 33.9 grams; Dietary fiber: 1.5 grams
Exchanges: 1 1/2 starch, 1 fat, 1/2 fruit
