Another recipe that I discovered from my resident Greek friend is Greek Easter bread! This may be traditional for Easter, but I'm having no problem eating it right now at midnight as I'm writing up this post with a little bit of honey drizzle. My brother just came in and tore off a giant chunk for himself, and I got the nod of approval. I can't wait to eat it for breakfast tomorrow morning and share it with all my friends. Here is the recipe I followed, so you can share it with your loved ones! I'm going to grab some more...
Ingredients:
2½ cups all-purpose flour, divided
1 cup granulated sugar
4½ teaspoons active dry yeast
1 cup whole milk, warmed to 110 degrees F
½ cup unsalted butter, cut into small cubes, at room temperature
3 eggs, lightly beaten
2 teaspoons kosher salt
Zest of 2 oranges
2 tablespoons orange juice
1 tablespoon vanilla extract
2 to 3 cups bread flour
1 egg, lightly beaten
Directions:
1. Combine 1½ cups of the all-purpose flour, sugar and yeast in the bowl of a stand mixer fitted with the whisk attachment; whisk on low speed to combine. Increase the speed to medium-low and gradually add the warmed milk to the mixer bowl, scraping down the sides if necessary. Mix until combined. Cover the bowl with plastic wrap and let stand until bubbling, about 30 minutes.
2. Return the mixer bowl to the stand and attach the dough hook. On medium speed, mix in the lightly beaten eggs in 3 additions. Add the remaining 1 cup all-purpose flour and salt and mix until incorporated. Add the butter, orange zest, orange juice and vanilla, mixing until combined. Gradually mix in 2 cups of the bread flour, scraping down the sides of the bowl if necessary; then add enough of the remaining bread flour to form a soft, slightly sticky dough that pulls away from the sides of the bowl.
3. Increase the speed to medium-high and mix until the dough is very smooth, about 8 minutes. Form the dough into a ball, place in a greased bowl and turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until 1½ times its original size, about 1½ hours.
4. Line two rimmed baking sheets with parchment paper. Punch down the dough and cut the dough in half with a bench scraper or sharp knife. Set one half aside and cover with plastic wrap. Cut the other half into 3 equal pieces and roll each piece into a 16-inch-long rope. Loosely braid the ropes together, pinching the ends to seal, and place the loaf diagonally on one of the baking sheets. Repeat the process with the other half of dough. Loosely cover each loaf with plastic wrap coated with non-stick cooking spray and let rise in a warm place until doubled in size, 1 to 1½ hours.
5. Preheat oven to 400 degrees F and adjust the racks to the upper-third and lower-third positions.
6. Transfer the baking sheet to the oven and bake for 10 minutes on the top rack.
7. Reduce the oven temperature to 350 degrees F and bake until the loaves are deep golden and sound hollow when tapped on the bottom, about 10-15 minutes more (Monitor it closely! It will start to smell amazing). Transfer the bread to a wire rack; let cool completely before slicing. The bread can be stored at room temperature, wrapped in foil, for up to 2 days.
1. Combine 1½ cups of the all-purpose flour, sugar and yeast in the bowl of a stand mixer fitted with the whisk attachment; whisk on low speed to combine. Increase the speed to medium-low and gradually add the warmed milk to the mixer bowl, scraping down the sides if necessary. Mix until combined. Cover the bowl with plastic wrap and let stand until bubbling, about 30 minutes.
2. Return the mixer bowl to the stand and attach the dough hook. On medium speed, mix in the lightly beaten eggs in 3 additions. Add the remaining 1 cup all-purpose flour and salt and mix until incorporated. Add the butter, orange zest, orange juice and vanilla, mixing until combined. Gradually mix in 2 cups of the bread flour, scraping down the sides of the bowl if necessary; then add enough of the remaining bread flour to form a soft, slightly sticky dough that pulls away from the sides of the bowl.
3. Increase the speed to medium-high and mix until the dough is very smooth, about 8 minutes. Form the dough into a ball, place in a greased bowl and turn to coat. Cover the bowl with plastic wrap and let rise in a warm place until 1½ times its original size, about 1½ hours.
4. Line two rimmed baking sheets with parchment paper. Punch down the dough and cut the dough in half with a bench scraper or sharp knife. Set one half aside and cover with plastic wrap. Cut the other half into 3 equal pieces and roll each piece into a 16-inch-long rope. Loosely braid the ropes together, pinching the ends to seal, and place the loaf diagonally on one of the baking sheets. Repeat the process with the other half of dough. Loosely cover each loaf with plastic wrap coated with non-stick cooking spray and let rise in a warm place until doubled in size, 1 to 1½ hours.
5. Preheat oven to 400 degrees F and adjust the racks to the upper-third and lower-third positions.
6. Transfer the baking sheet to the oven and bake for 10 minutes on the top rack.
7. Reduce the oven temperature to 350 degrees F and bake until the loaves are deep golden and sound hollow when tapped on the bottom, about 10-15 minutes more (Monitor it closely! It will start to smell amazing). Transfer the bread to a wire rack; let cool completely before slicing. The bread can be stored at room temperature, wrapped in foil, for up to 2 days.
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