A slice of Easter
For many, Easter morning wouldn't be complete without a golden braided loaf of sweet bread
For many, Easter morning wouldn't be complete without a golden braided loaf of sweet bread on the table. (Ed Suba Jr./Akron Beacon Journal/MCT)
Greek Easter bread
8 packages (1/4 oz. each) active dry yeast (Red Star brand)
3 1/2 cups sugar
1/4 tsp. vanilla powder
5 to 6 lbs. flour 1 tsp. ground mahlepi or 1 tsp. ground nutmeg
1 tsp. ground hiotiki mastika
2 tsp. salt
2 cups milk
1 lb. butter, softened
1 cup cooking oil such as canola
1 dozen eggs
1 1/2 cups hot water
2 egg whites
Place the sugar and yeast together with 4 to 5 cups of the flour. Add the vanilla powder, spices and salt and mix.
Place the milk and butter in a saucepan and warm over low heat until the butter is almost melted. Add to the flour-yeast mixture. Add the eggs and water.
Place the mixture in the bowl of a stand mixer and mix, using a dough hook attachment. Add the flour and oil alternately. You may not need all 6 pounds of flour. Continue to mix dough until it pulls away from the sides of the bowl and clings in a ball to the dough hook. The dough takes about 20 minutes to make.
Dough can be kneaded by hand, or recipe can be cut in half and made as two batches to accommodate a smaller stand mixer.
Allow dough to rise, covered, until it doubles in size.