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greek easter bread/correction

Mon, 01 Apr 1996 18:07:14 -0500 (EST)
Please note that the Greek easter bread recipe i posted had no salt in the
recipe. A kind person emailed me to point this out but made the recipe
without salt. Please note that salt is a required ingredients in all bread
recipes because it controls the action of yeast.Too little or none and the
bread may overrise and or collapse.The original recipe said nothing about
salt. However milk and yoghurt products do contain some salt in it and so I
dont think all is lost for those who tried this!
 Looking back upon numerous recipes, a tbs of salt would suffice. Mix it
in with the flour. As a general rule from a cooking authority its safe to
add 1 tsp salt per 3 cups flour when in doubt of salt content.
I apologize for any inconvenience.    Joan

MM: Tsourekia- Greek Easter bread
---------- Recipe via Meal-Master (tm) v8.02

      Title: Tsourekia- Greek Easter bread
 Categories: Breads, Yeast, Ethnic, Large
      Yield: 5 loaves

      2 c  Yoghurt
      2 c  Milk
     12    Eggs ( reserve 3 yolks )
      5 lb Flour
      1 tb Salt
      3 pk Yeast
      3 c  Sugar
      1 lb Sweet butter
      2 c  Warm water
           Seseme seeds
           Hard cooked colored eggs
           ( optional )

  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.


Joan,"Flour Power"

`[1;33;40mRainbow V 1.18.3 for Delphi - Registered