| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Greek |
Breads, Greek, Holiday |
2 |
Loaves |
INGREDIENTS
| 1 |
pk |
Dry yeast |
| 1/2 |
c |
Warm water |
| 1/2 |
c |
Boiling water |
| 1 |
ts |
Cinnamon; ground |
| 3/4 |
c |
Sugar |
| 3 |
|
Eggs |
| 1/4 |
c |
Butter; melted |
| 1/2 |
c |
Warm milk |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 5 |
c |
Flour (all-purpose) |
| 1 |
|
Egg yolk; beaten |
|
|
Sesame seeds |
| 5 |
|
Eggs; hard-cooked; unshelled and dyed red |
INSTRUCTIONS
Soften yeast in warm water and set aside. Combine boiling water and
cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter
to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and
add along with yeast and milk to egg mixture, blending well.
Combine dry ingredients and add to batter; knead dough until smooth and
elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round
pans; crisscross 2 strips of dough over each loaf.
Cover and let rise in a warm place until doubled in bulk.
Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at
350 degrees for 25 minutes or until brown. Push dyed eggs into bread
immediately when loaves are removed from oven.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for
you by Nancy Coleman.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”