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Greek Easter Bread

Source of Recipe

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Greek Easter Bread

Myrecipes.com
Cooking Light - March 2005 - Lorrie Hulston Corvin,
20 servings (serving size: 1 slice)

Add this sweet, spiced homemade bread to your must-bake Easter recipes. It's beautiful, delicious, and large enough to feed a crowd.

Ingredients:
1 teaspoon whole allspice
1 (3-inch) cinnamon stick
1 cup warm water (100° to 110°)
Dash of salt
Dash of sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
4 3/4 cups bread flour, divided
1/2 cup sugar
3 tablespoons butter
3 large eggs
1 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg yolk

Preparation:
Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.

Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt.

Add 3-1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal.

Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 350°.

Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.

Note:
Use leftovers to make French toast.

One slice equals: Calories 168 (Calories from fat 18 %); Fat 3.3 g (Satfat 1.5 g, Monofat 0.9 g, Polyfat 0.4 g); Protein 5.3 g; Carbohydrate 29.1 g; Fiber 1.1 g; Cholesterol 47 mg; Sodium 150 mg