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Greek Recipe

Dessert

Serves 1
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Short Description

Is a traditional Easter bread is served in Greece to break the Lent with quickness. Is traditionally braided, with the red-dyed, hartgekochtes Ei inserts at one end and then gebacken. Usually considered - lecker to eat. As many of yeast, these breads need two Untergänge, therefore, take into account when the timing to make. I like is to eat more breakfast, with a piece of Graviera (a Greek cheese as Franco) and an immense glass eiskalte milk. A Biss of Nibble Tsoureki; a cheese of Schwalbe; a cold milk - h


Ingredients
1 2 3 4 5 6 7 8 9 10 11
Cooking Procedure
1 Combine 1 1/2 cups plain flour, sugar and yeast in the bowl of a stand mixer fitted with whisk attachment; whisk on low speed to combine 2 Heat milk in a small saucepan over medium heat until it registers 43 C 3 With mixer speed on medium-low, gradually add milk to mixer bowl, scraping down sides if necessary 4 Mix until combined 5 Remove bowl, cover with plastic wrap, and let stand until bubbling, about 30 minutes 6 Generously butter a large bowl; set aside 7 Return mixer bowl to stand and attach dough hook 8 Mix in lightly beaten eggs, in 3 additions, on medium speed 9 Add remaining flour and salt and mix until incorporated 10 Add butter, orange zest and juice, and vanilla, mixing until combined 11 Gradually mix in 2 cups bread flour, scraping down sides of bowl if necessary; then add enough remaining bread flour to form a soft, slightly sticky dough that pulls away from the side of bowl 12 Increase speed to medium-high and mix until dough is very smooth, about 8 minutes 13 Form dough into a ball, place in buttered bowl, and turn to coat 14 Cover tightly with plastic wrap and let rise in a warm place until 1 1/2 times its original size, about 1 1/2 hours 15 Line two 27-by-43-cm rimmed baking sheets with parchment 16 Punch down dough 17 Cut dough in half with a large knife or bench scraper, then cut each half into 3 equal pieces 18 Keeping 3 pieces covered with plastic wrap, roll remaining 3 pieces into 40-cm-long ropes with your hands 19 (If dough becomes dry, lightly dampen your palms to help in rolling.) Loosely braid ropes together, pinch ends to seal, and place loaf diagonally on 1 baking sheet 20 Repeat process with remaining 3 pieces of dough 21 Loosely cover each loaf with plastic wrap coated with cooking spray and let rise in a warm place until doubled in size, 1 to 1 1/2 hours 22 Preheat oven to 205 C with racks in upper and lower thirds 23 Transfer baking sheets to oven and bake bread 10 minutes 24 Remove 1 baking sheet from oven 25 Quickly and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length 26 Brush with egg wash and immediately return to oven 27 Repeat with remaining loaf 28 Reduce oven temperature to 175 C and bake, rotating baking sheets from top to bottom and front to back halfway through, until loaves are deep golden and sound hollow when tapped on bottom, about 25 minutes more 29 (If necessary, cover with parchment-lined foil to prevent over browning.) Transfer bread to a wire rack; let cool completely


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