Greek Easter bread
A recipe from the Good Food collection.
Ingredients
7 g sachet dried yeast
2 tablespoons warm water
1/2 cup milk
60 g butter
1/2 teaspoon salt
1/4 cup caster sugar
1 teaspoon grated orange rind
2 1/2 -3 cups unbleached plain flour
1 teaspoon ground anise
1 egg, lightly beaten
Topping
1 egg, lightly beaten
1 tablespoon milk
1 tablespoon each sesame seeds, chopped slivered almonds and caster sugar
Method
Step 1
Brush an oven tray with melted butter or oil. Dissolve yeast in warm water and set aside for 5 minutes or until frothy. Combine milk, butter, salt, sugar and orange rind in a small pan. Heat until butter has melted and milk is just warm. Sift 2 1/2 cups of the flour and the anise into a large bowl. Make a well in the centre, add yeast, milk mixture and egg. Gradually beat into flour for 1 minute or until a smooth dough forms.
Step 2
Turn out onto a lightly floured surface. Knead for 10 minutes, incorporating remaining flour, until dough is smooth and elastic. Return to lightly oiled bowl and brush surface of dough with melted butter or oil. Cover and set aside in a warm place for 1 hour or until well risen.
Step 3
Punch down dough, and then knead for 1 minute. Divide dough into 3 equal pieces. Roll each portion into 3 equal strands 35 cm long. Plait the strands and fold ends under. Place on oven tray, brush with the combined beaten egg and milk; sprinkle with sesame seeds, almonds and sugar (if using dyed eggs, add them at this stage). Cover with lightly oiled plastic wrap; leave in a warm place for 40 minutes or until well risen.
Step 4
Preheat oven to 180°C. Bake bread for 30–40 minutes or until cooked. It should sound hollow when tapped on the base with knuckles. Serve warm.
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