Greek Easter Bread

6 Ratings
  • 5 5
  • 4 1
  • 3 0
  • 2 0
  • 1 0

Add this sweet, spiced homemade bread to your must-bake Easter recipes. It's beautiful, delicious, and large enough to feed a crowd.

By Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
20 servings (serving size: 1 slice)
Nutrition Info
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Ingredients

Directions

  • Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.

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  • Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.

  • Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

  • Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

  • Preheat oven to 350°.

  • Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.

Chef's Notes

Use leftovers to make French toast.

Nutrition Facts

Per Serving:
168 calories; calories from fat 18%; fat 3.3g; saturated fat 1.5g; mono fat 0.9g; poly fat 0.4g; protein 5.3g; carbohydrates 29.1g; fiber 1.1g; cholesterol 47mg; iron 1.8mg; sodium 150mg; calcium 13mg.
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