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Breads, Greek Easter Bread (Tsoureki) Recipe

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This recipe for Breads, Greek Easter Bread (Tsoureki) is from Recipes with Love for Denise and Sean, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. flour (20 cups)
2 lbs. flour extra
9 eggs, 2 to brush on top
1 lb. sweet butter
2 Tbsp. shortening
3 cups milk
6 cups sugar
8 packages yeast
1 1/2 tsp. salt
1 tsp. Mahlepi, ground
1 tsp. Masticha, ground
Sesame seeds and slivered almonds for top
boiled Red Easter Eggs
Directions:
Directions:
Dissolve yeast in warm water. Let stand for 1 hour with covered top. After yeast is ready, add to sifted flour. Beat 7 eggs until creamy. Melt butter and shortening. Let cool to lukewarm. Add all other ingredients to flour mixture. Knead well to make firm but not hard dough. Let rise overnight in a warm area, covered with towel and blanket or wrapped in bath towels (a good place is in the oven with the light on) The next day, knead for another 15 minutes or more. Punch down and let rise again for 3-4 hours or more. Mold to any shape desired. For Easter, a red Easter Egg is placed into shaped dough. Some shapes are braids, twists, round with egg in center, etc. Put on greased baking sheets. Mix last two eggs with a little water and brush on top of breads. Sprinkle with sesame seeds. Preheat oven to 350º. Bake breads 25 to 30 minutes or until brown. *Note - Use 9 packages of yeast instead of 8. Add the butter mixture after the other ingredients are mixed. It is easier to knead.
Number Of Servings:
Number Of Servings:
makes a lot!
Personal Notes:
Personal Notes:
This recipe was given to me by my Grandmother Regina. Nobody makes this anymore since the older folks are all gone. People buy them from bakeries. If you make this you are bringing back a lost art. The texture is much heavier than the bakery breads but very delicious. It makes a lot because you will have to give away a ton. You will need a very large bowl and strong arms to knead. It will be worth it. I may even try to make it again.... someday. Love, Mom (Joanne)

 

 

 

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