Greek Easter Bread

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 191.4
  • Total Fat: 5.5 g
  • Cholesterol: 12.9 mg
  • Sodium: 55.3 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Greek Easter Bread calories by ingredient
Submitted by:

Introduction

My mother-in-law sends us some every Easter My mother-in-law sends us some every Easter
Number of Servings: 40

Ingredients

    2 teaspoon cinnamon
    1 cup egg substitute
    10 cups flour
    1 cup 2% milk
    1 pinch salt
    2 cup sugar or honey
    8 ounces butter
    1/2 cup water
    2 packages dry yeast
    2 tablespoons sesame seeds

Directions

In a small saucepan bring the milk to a boil.Pour it into a large mixing bowl and add the sugar, butter, and salt. Let cool to lukewarm.

Dissolve yeast in warm water and add to lukewarm milk. Beat 4 eggs and add to the milk mixture. Gradually stir in flour with a wooden spoon until the batter becomes too thick to stir.

Coat your hands with flour and work in the rest of the flour by hand until a soft, elastic dough forms.

Cover with waxed paper and a thick towel and let stand in a warm place free of drafts for 2 to 3 hours or until the dough doubles in size.

Punch down dough and knead again.

Divide the dough into 12 balls about the size of oranges. Roll each ball on a board into a rope 1.5"x 2" thick and 15"-20" long. Braid three ropes together to make a "twist." Pinch ends and tuck under. Place on greased baking sheets and let rise until twists are doubled in bulk.

Preheat oven to 350 degrees.

Brush the twists with the remaining egg (well-beaten), sprinkle with sesame seeds and bake until tops are a deep chestnut color, about 30 minutes. (Check after 15 minutes, and if the color is darkening too quickly, reduce heat to 275 degrees and continue to bake for half hour.)

Cool on baking sheets for 10 minutes and then move to racks to finish cooling.

When cooled store in covered containers or wrap and keep in the freezer.

Makes four loaves.

Number of Servings: 40

Recipe submitted by SparkPeople user IAMNIKCHICK.

Rate This Recipe