Greek Easter Bread

  • framingham Posted: 04/21/09
    Worthy of a Special Occasion

    Beautiful, flavorful bread. I made according to recipe, but did not grind my own allspice. (I did buy a prefilled cinnamon grinder, which was nice, if you can find it. McCormick) One word of advice: recipe says to cover the loaf before the second rising, which I did, lightly with plastic wrap. This causes the top to not rise fully, and be flattish instead of full and round, as in the picture. Next time, I will not cover during the second rising.

  • gomizzou Posted: 04/12/09
    Worthy of a Special Occasion

    WOW! Turns out so beautiful! You do have to knead for some time but it is worth it! I used ground spices for simplicity. I think it would be better served at a brunch that with Easter Dinner due to the allspice and cinnamon. Will make this every year!

  • slk9193 Posted: 04/05/10
    Worthy of a Special Occasion

    This bread was terrific. Made it for Easter dinner. Warmed it up 20 minutes before we ate. Can't wait to use the leftovers for french toast. The loaf was absolutely huge; next time, I'll make 2 smaller loaves. AWESOME though!

  • bobbo605 Posted: 04/26/11
    Worthy of a Special Occasion

    I made this, with a few alterations (mostly the order things are put together) in my bread maker on the dough cycle. Pulled it out, braided it, and let it rest for a while, and holy cow it rose to take up my whole pan practically! This is a huge loaf, I'm sure cutting the dough into quarters and making smaller loaves (for gifts even!) would work fine. I cooked it for the 30 minutes called for and it turned out really good. We served it with our Easter dinner and my kids gobbled it up! Right now they are enjoying it as french toast, and my 11 year old said "this is awesome!"

  • detailaddict Posted: 04/09/13
    Worthy of a Special Occasion

    This made for a beautiful presentation for Easter. I took it to a family gathering and it received many an "ooh" and "ahh" - it's almost too lovely to slice and eat! I used ground spices as I don't have a spice grinder, and all white-wheat flour, making the dough the day before with 1/4 the yeast and letting the dough rise in the fridge overnight before shaping and baking it Easter morning. I also used a whole egg for the glaze. It has a wonderful texture and is slightly sweet, though not too much so to serve with dinner. I will keep this recipe in mind for next year.

  • FumikoB Posted: 04/07/12
    Worthy of a Special Occasion

    I put all ingredients in bread machine and used dough cycle. I stopped mixing cycle early and rise the dough in the machine(off) for 45 minutes. Then followed the recipes. The bread looks great and tasted great.

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