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Easter: Greek Trinity Bread ABM




Source of Recipe


Fleischmann's Yeast


Recipe Introduction


This traditional Greek Easter bread gets its name from its shape. Three joined loaves together, topped with a cross represent the Trinity. According to Greek tradition, the bread is not cut until the family is seated at the Easter dining table. Each person should get one thin slice from each of the three loaves.


Recipe Link: http:// www.breadworld.com/index.html

List of Ingredients




1/2 cup water (70º to 80ºF)
3 large eggs, divided use
1/3 cup butter or margarine, cut up
1 teaspoon salt
3 1/4 cups bread flour
1/4 cup sugar
1 teaspoon anise seed
3 teaspoons bread Machine Yeast
1 cup golden raisins

Recipe



1. Measure water, 2 eggs, 1 egg yolk (reserve egg white), butter, salt, flour, sugar, anise seed and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

2. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; reserve.

3. Knead raisins into remaining dough; divide into 3 equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a three-leaf clover.

4. Divide reserved dough into 4 equal pieces; roll each to 10-inch rope. Place 2 ropes side by side; twist together, pinching ends to seal. Repeat with remaining ropes. Arrange twisted ropes on clover in the form of a cross, tucking ends under. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

5. Lightly beat reserved egg white; brush on dough. Bake at 375ºF for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning. Remove from pan; cool on wire rack.

NOTES:
Dough can be prepared in 1 1/2 and 2-pound bread machines.

* To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
* To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.