Easter Bread with Red Eggs/Tsoureki

Page 139

Cuisine: Greek | Course Type: Breads

(2 reviews)

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Tags: challenge easter 2013

Recipe Review

Delicious festive sweet yeast bread that was light and airy in texture but rich in flavour.

The dough was quite easy to make - once the sponge was combined with the other ingredients, it took only 7 minutes of kneading in a stand mixer and 7 cups flour. Fermentation and proofing times were as per the recipe. The dough made 2 large braids decorated with red eggs dyed as per the instructions on page 141 (which looked fine before baking, albeit a little more fuchsia than red) and sliced almonds. They baked in 30 minutes in my oven (to an internal temp of 202-206F).

The bread was lovely and soft while it was still warm from the oven but I preferred it a few days later when the flavour of the mastic and mahlepi were more pronounced. Family couldn’t get enough of it (a good thing since the loaves were huge) but I shared most of the bread with colleagues at work who raved about the flavour and texture.

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