Greek Easter Bread Recipe Recipe For Shrimp

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EASY GREEK EASTER BREAD RECIPE



Easy Greek Easter Bread Recipe image

Tsourike: Greek Easter Bread is a sweet yeast bread that is a bit brioche-like. You'll love this perfectly dense braided loaf that's adorned with red-dyed eggs.

Provided by The Mediterranean Dish

Categories     Bread

Time 4h45m

Number Of Ingredients 12

2 1/4 tsp active dry yeast (1 envelope)
5 1/2 cups all-purpose flour, more for dusting
1/2 cup sugar
1 1/3 cup milk
5 tbsp unsalted butter
1 tsp fine salt
2 large eggs, beaten, PLUS 1 egg beaten with 1 tsp water (egg wash)
2 tbsp anise seed
1/4 tsp vanilla extract
3 hard-boiled eggs, dyed red and fully dried
Olive oil
2 to 4 tbsp toasted sesame seeds (optional)

Steps:

  • In the bowl of a stand mixer, combine 1/3 cup hot water (about 110 degrees F) with the yeast, 1 tbsp of the flour, and 1 tbsp of the sugar. Whisk gently. Cover with a towel and leave aside for 10 minutes until bubbly.
  • In the meantime, heat the milk in a small sauce pan until the edges begin to bubble, about 4 to 6 minutes. Remove from heat and stir in the butter, remaining sugar and salt. Set aside for 5 minutes to cool.
  • Using the paddle attachment of your stand mixer, stir the milk mixture into the yeast mixture. While paddle is stirring, add the 2 beaten eggs. Gradually mix in the flour, anise seed, and vanilla extract. Beat unit a soft dough forms. Increase speed to medium (or medium-high if needed) until the dough pulls away from the sides of the bowl.
  • Transfer dough onto a lightly floured surface (dough will be sticky at this point.) Kneed by hand until very smooth (about 5 minutes), then place dough into a lightly-oiled bowl. Cover and place in a warm, closed space for 1 1/2 hours, until doubled in size. (I had heated my oven to lowest temperature, then turned it off a few minutes before placing my covered dough in.)
  • Punch dough down, and transfer to floured surface again. Cut dough into 3 equal parts, and gently roll each to form a long 16-inch rope. Transfer to a large baking sheet lined with parchment paper. Press ropes together at one end and braid fairly loosely. Form into a circle and press together on the other side. Stretch the circle to about 10 inches across and the hole in the middle about 3 1/2 inches wide.
  • Cover with a clean towel and place back in warm space for 1 hour until doubled in size.
  • Rub the dyed eggs with olive oil, and buff with paper towel. Select three spots in the dough, evenly spaced, and gently insert the eggs. Cover and return to warm space. Let rise 1 more hour until dough doubles in size.
  • Heat oven to 350 degrees F. Brush the bread with the egg wash and sprinkle with toasted sesame seeds. Bake about 45 minutes until braided loaf turns a nice deep golden brown (should sound hallow when you tap on it.)
  • Let cool for about 30 minutes before serving. Serve with more boiled eggs, honey or other breakfast items. Enjoy!

Nutrition Facts : Calories 252 calories, Sugar 7.2 g, Sodium 175.8 mg, Fat 6.6 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 40.6 g, Fiber 1.4 g, Protein 7.3 g, Cholesterol 68 mg

GREEK EASTER BREAD



Greek Easter Bread image

This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves.

Provided by makokiller

Categories     Bread     Yeast Bread Recipes

Time 3h45m

Yield 16

Number Of Ingredients 10

5 ½ cups high-gluten flour, divided
2 ½ teaspoons active dry yeast
1 cup milk
½ cup butter
½ cup white sugar
1 teaspoon salt
2 eggs
3 tablespoons orange juice
1 cup confectioners' sugar
1 tablespoon orange juice

Steps:

  • Mix 2 cups flour and yeast together in the bowl of a stand mixer.
  • Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).
  • Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.
  • Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.
  • Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour.
  • Bake in preheated oven until the middle is baked, 25 to 30 minutes.
  • Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 31.2 g, Cholesterol 39.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 201.6 mg, Sugar 14.7 g

GREEK EASTER BREAD (TSOUREKI)



Greek Easter Bread (Tsoureki) image

A soft and very aromatic sweet bread recipe that's always served during Easter in Greece.

Provided by [email protected]

Categories     Breakfast     Dessert     Snack

Time 5h20m

Number Of Ingredients 12

950 grams / 2 lb + 1.5 oz bread flour
200 ml fresh milk
120 ml water
200 grams / 7 oz butter (at room temperature)
250 grams / 8.8 oz sugar
4 medium-sized eggs
18 grams / 0.6 oz dry yeast
1 teaspoon vanilla extract
10 grams / 0.3 oz mahleb powder
1 small orange (zested)
1 egg 1tbsp water egg wash
flaked almonds

Steps:

  • In a small saucepan, add the milk, water, sugar, and half the amount of butter (100 grams).
  • Warm up the mixture over medium heat by whisking constantly. Remove from heat, once the butter and sugar have dissolved completely.
  • Add the yeast (make sure the mixture is under 60° C before doing so), the vanilla extract, the orange zest, and the mahleb powder. Whisk until fully combined.
  • Pour the mixture into the mixer's bowl, along with half the amount of flour.
  • Beat over medium speed for 2 minutes (with the mixer's dough hook attached on).
  • Add the eggs one at a time until fully incorporated.
  • Add the remaining flour slowly.
  • Once the dough is fully combined remove it from the mixer. It should all come out in one piece. Otherwise, add a bit more flour.
  • Add the dough to a large mixing bowl and cove the bowl r with a dampened kitchen towel.
  • Let the dough rest at room temperature for a few hours until it doubles in size. It takes about 2-3 hours at an average temperature of 20 to 25 ° C.
  • Take the dough and press it down with your hand to remove the air.
  • Melt the remaining 100 grams of butter and wait until it cools down a bit. Then start to pour the butter to the dough (small bits at a time) while kneading.
  • Continue kneading until all the butter is incorporated into the dough. It may look a lot but don't worry it will absorb it all. Just keep kneading. You will feel the dough become very soft and airy.
  • Preheat oven to 50 ° C for 10 minutes. Add a small pan with some water at the bottom of the oven.
  • Cover the dough with a tea towel. Turn off the oven and add the bowl with the dough in the oven. Let the dough rest for 30 minutes.
  • Once the dough has doubled in size once more remove from the oven.
  • Squeeze the dough to remove the air and cut it in half. Then cut each piece to either 2, 3 or 4 pieces. Depending on how many pieces you want your braid to be made of.
  • On a lightly floured surface, shape each piece into a long cord. Pinch the desired number of cords together at one end. Start making the braid. Once you're finished, pinch the other end together as well. Tuck it under the braid to secure it.
  • Transfer each Tsoureki on a large baking pan or your ovens tray covered with parchment paper.
  • In a small mixing bowl, whisk the egg with the one tablespoon of water. Brush the Tsoureki with the egg wash and add some flaked almonds on top.
  • Preheat oven to 50 ° C once more for 10 minutes. Turn off the oven. Add the Tsoureki and let it rest for 20 minutes.
  • Remove the Tsoureki from the oven. Preheat the oven to 150 ° C / 302°F. Bake the Tsoureki for approximately 40-45 minutes. Preferably one Tsoureki at a time and without removing the pan with the water from the bottom of the oven.

Nutrition Facts : Calories 2985 kcal, Carbohydrate 475 g, Protein 61 g, Fat 92 g, SaturatedFat 55 g, Cholesterol 230 mg, Sodium 72 mg, Fiber 11 g, Sugar 131 g, UnsaturatedFat 28 g, ServingSize 1 serving

HOW TO MAKE EASY GREEK EASTER BREAD - STEP BY STEP



How to Make Easy Greek Easter Bread - Step by Step image

A delicious and highly aromatic Greek Easter bread that is perfect to have at breakfast time or as part of a Spring brunch

Provided by Marilena Leavitt

Categories     Holiday Bread

Time 1h20m

Yield 4-5 loaves

Number Of Ingredients 16

4 oz. butter, room temperature
1½ cups sugar
1¼ cups whole milk
---- zests of a lemon & an orange
3 TBSP. fresh orange juice
½ cup warm/tepid water
2 tsp. sugar
1¼ TBSP. active dry yeast
3 large eggs
7½ cups all purpose, unbleached flour
2 tsps. ground mahlepi
--- pinch ground mastic (optional - I don't always use it)
½ TBSP. olive oil
1 large egg
1 TBSP. milk
¼ cup sesame seeds (or sliced almonds)

Steps:

  • In a large pot over medium low heat add the butter, the sugar and the milk. Cook for a few minutes, until the butter is melted. Add the zests, remove from heat and let the mixture cool slightly. Add the orange juice.
  • In a glass measuring cup, mix the warm water, the sugar and the yeast. Allow it to sit for 5 minutes, until it bubbles and the yeast is activated.
  • Beat the three eggs and add them to the reserved butter/milk mixture.
  • Sift the flour, mahlepi (and mastic if using) and place in the bowl of a stand mixer. To the dry ingredients, add the reserved butter/milk mixture and the yeast mixture. Mix to form a soft and pliable dough, adjusting the flour as necessary. Rub the surface with the oil and cover with plastic wrap. Let it rise for two hours.
  • Punch the dough down and divide it into four equal portions. Divide each portion into three balls. Cover the rest and work with three balls at a time: Roll each ball into a 10"-12" long log. Pinch the top ends of the logs together and then braid the logs. When you get to the end, pinch the bottom ends together. Tuck the top and bottom ends underneath the dough. Place braided loaf on a parchment lined baking sheet. Repeat steps with the remaining dough. Let the bread rise at room temperature for an hour.
  • Pre-heat oven to 350° F. In a small bowl, whisk together remaining egg and milk. Brush the tops of the loaves with the egg/milk mixture and sprinkle with sesame seeds or sliced almonds. Bake (in batches) for 20-25 minutes. Allow the bread to cool completely before serving.

GREEK SHRIMP ORZO



Greek Shrimp Orzo image

This is one of our favorites. It's delicious, satisfying and reheats well. My husband would rather have "the orzo dish" than go out to eat. Serve it with crusty bread and salad. —Molly Seidel, Edgewood, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked orzo pasta
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3 tablespoons olive oil, divided
1-1/2 tablespoons chopped shallot
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
3 garlic cloves, minced
1 pound uncooked large shrimp, peeled and deveined
1 cup oil-packed sun-dried tomatoes, chopped
2-1/2 cups (10 ounces) crumbled feta cheese
1-1/2 cups pitted Greek olives

Steps:

  • Cook orzo according to package directions; rinse in cold water and drain. Transfer to a large bowl. Add basil and 1 tablespoon oil; toss to coat and set aside., In a large skillet, saute shallot in butter and remaining oil until tender. Add the diced tomatoes, oregano and garlic; cook and stir for 1-2 minutes. Add shrimp and sun-dried tomatoes; cook and stir until shrimp turn pink, 2-3 minutes., Transfer to a greased 5-qt. slow cooker. Stir in the orzo mixture, cheese and olives. Cover and cook on low for 2-3 hours or until heated through.

Nutrition Facts : Calories 673 calories, Fat 32g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 1262mg sodium, Carbohydrate 63g carbohydrate (5g sugars, Fiber 6g fiber), Protein 31g protein.

GREEK EASTER BREAD



Greek Easter Bread image

Provided by Food Network Kitchen

Time 5h25m

Yield 1 loaf

Number Of Ingredients 11

1 envelope active dry yeast (2 1/4 teaspoons)
5 1/2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1 1/3 cup milk
5 tablespoons unsalted butter, plus more for greasing bowl
1 teaspoon fine salt
2 large eggs, lightly beaten, plus 1 egg lightly beaten for egg wash
2 teaspoons ground fennel seed
1/4 teaspoon almond extract
3 hard-cooked eggs, dyed red
Vegetable oil, for rubbing

Steps:

  • Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
  • Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
  • Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
  • Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
  • Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  • Punch down the dough.
  • Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
  • Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.

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