Directions: |
Directions:Melt all the butter and keep warm on stove.
Warm milk on stove but don't boil.
Using 2 bowls, separate eggs (yolks and whites).
Add sugar to yolks (beat well with mixer).
Beat whites until semi stiff peaks form.
Add sugar and yolk batter to whites. Beat well with mixer.
Using a large mixing bowl, add 5 lbs. of flour, sprinkle 3 packets of yeast on top. Add the other 5 lbs. of flour and sprinkle the other 3 packets of yeast over the top.
Start adding warm ingredients to the flour mixture (to active yeast). Make a hole in the flour and add butter, then milk. Mix lightly with metal spoon while pouring. Then add vanilla extract, then egg mixture. Mix lightly with metal spoon to mix ingredients, then kneed with hands. Don't play too much. Some flour may be used to get dough off hands.
Cover with sheet and let rise in over, approximately 2 hours. (Check after 1 hour)
When dough has risen, take out and kneed. Use extra flour if needed. Don't want dough hard or tacky.
Put dough back in bowl, cover and let rise again. (Approximately 1 hour), After 2nd raise, make rolls or bread by cutting pieces and rolling to make form. (DO NOT KNEED BREAD!)
After bread is in the form, cover and let bread rise one last time. (Approximately 1 hour)
When ready to cook, make glaze for bread. Beat 3 eggs, some water and milk.
To cook:
Preheat over to 340º
Bake rolls and bread in 15 minute intervals, checking for slight browning on top.
Rolls = 20-30 minutes
Bread = 30-40 minutes
Glaze tops half way through cooking. |
This recipe for Tsoureki is from