Greek feast bread

Greek feast bread

By
From
Encyclopedia of Food and Cookery

This subtly lemon-flavoured loaf, with its three-in-one design, represents the Holy Trinity. It is decorated with cherries and almonds. This quantity makes one very large bread. If your baking tray is small, use only two-thirds of dough to make the 3 balls, and use the remaining dough for small rolls. If desired, the rolls can be made in the shape of nests and a raw egg in the shell placed on top of each before rising, to be baked with the rolls as in the Greek Easter bread.

Ingredients

Quantity Ingredient
1 quantity Basic sweet rich dough
1 tablespoon lemon zest
125g sultanas
Glacé or warm icing
glace cherries, to decorate
whole almonds, to decorate

Method

  1. Prepare dough, adding lemon zest and sultanas with yeast mixture. Cover dough and leave to rise in a warm place until doubled in bulk, then knock back and leave to rise again.
  2. After the second rising, turn onto a floured work surface and knead lightly. Divide into 3 and roll each portion into a ball. Place on a large greased baking tray in a clover leaf pattern, 1–2.5 cm apart. Cover and leave in a warm place to rise again for about 30 minutes or until doubled in size.
  3. Bake in a preheated moderately hot oven (190°C) for about 30 minutes or until lightly browned and a skewer inserted in centre comes out clean. Remove to a wire rack and cover loosely with a dish towel. Ice when cool, and decorate with cherries and almonds.
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