The Olive and the Caper: Adventures in Greek Cooking
Easter Bread with Red Eggs/Tsoureki
Page 139
Cuisine: Greek | Course Type: Breads
View photos (3)Tags: challenge easter 2013
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Queezle_Sister from Salt Lake City, UT
An excellent, rich, and slightly exotic flavored bread -- this one is a winner.
The dough came together nicely, and all the times (rising, etc) seemed accurate. I was unable to find Mahlepi, although my DH has now pointed out that we have a Mediterranean store on the opposite side of town, so I might repeat if I find it. I added a bit more mastic than called for because that was what I ended up with after grinding a large nugget. The loaves rose more than I had expected, and you will see that they cooked together (photo 3), but easily separated out of the oven.
I braided one load, and my 14 yr old daughter the other, and I bet you cannot tell them apart. I didn't bother with the egg wash (substituted milk) or the almonds, its quite yummy just the way it is. Very nice sliced, lightly toasted, with a cup of coffee on an easter morning.
(edited 31st March 2013) (3) comment (1) useful
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