| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Greek |
Breads, Hand made |
50 |
Servings |
INGREDIENTS
| 2 |
c |
Yogurt |
| 2 |
c |
Milk |
| 12 |
|
Eggs; ( Reserve 3 Yolks ) |
| 5 |
lb |
Flour |
| 1 |
tb |
Salt |
| 3 |
|
Pk Yeast |
| 3 |
c |
Sugar |
| 1 |
lb |
Butter; Sweet |
| 2 |
c |
Warm water |
|
|
Seseme seeds |
|
|
Hard cooked colored eggs; ( Optional ) |
INSTRUCTIONS
Dissolve yeast in the warm water and add enough flour to make a thick
batter and cover and let rise double. this is called the " sponge
'.Meanwhile In a large bowl, beat butter and sugar very light and fluffy,
about 20 minutes. Beat in the eggs ( except for 3 yolks ).Alternate adding
flour and yoghurt and milk to egg/ sugar mixture and stir in the yeast
mixture. Enough flour should be added to make a non sticky dough. Knead
smooth and elastic. Cover dough in a large greased bowl and let rise
double. Punch down and let rise double again. Then shape as desired in pans
or in braided rings. Let rise double and brush loaves with the reserved
egg yolks. Sprinkle with seseme seeds. Traditionally for easter, red
colored hard cooked eggs may be pressed into the braided ring before the
3rd rising. Baske in a 350 oven until golden, about 30minutes. loaves are
light, sweet and delicious. Note: recipe may be easily halved.
Yield: 5 loaves
>From: LIR119@delphi.com Joan,"Flour Power"
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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