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Greek Easter Bread served on a glass dish at a beautifully set table with blue tablecloth

Greek Easter Bread Recipe

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Ingredients
  

  • 12 cups flour
  • 3 tbsp active dry yeast
  • 1 cup melted butter
  • 1 cup + 1 tbs sugar
  • ½ tsp vanilla extract
  • 2 cups water

Egg Wash

  • 1 egg lightly beaten + 1 tbs water
  • blanched sliced almonds (optional)
  • 6 eggs dyed

Instructions
 

  • Dissolve the yeast in lukewarm milk. Add a few spoonfuls of flour to make a paste. Cover and set aside in a warm place to rise.
  • In a bowl, combine 10 cups of the flour, salt and melted butter. Add the vanilla/water mixture to the flour. Add the eggs, orange peel, sugar and the risen yeast mixture.
  • On a floured surface, knead the mixture well, adding in the remaining flour until it becomes a malleable dough, about 15-20 minutes (or for 10 minutes using a stand mixer). Cover and allow to rise in a warm place until doubled in bulk, about 1½ to 2 hours.
  • Punch down the dough. Form 12-15 ropes, each about 15 inches long. Braid sets of three ropes to form a loaf, tucking ends in underneath the loaves. Tuck an Easter egg into the braids.
  • Place the loaves on greased cookie sheets or baking pans, cover and allow to rise in a warm place until doubled in bulk. Brush with egg wash.
  • Preheat oven to 350°F. Bake at 350°F for 30 minutes or until gold brown. Cool for 5 minutes, then move to racks to cool completely. Makes 4-6 loaves.

Notes

For a richer bread, use a cup of milk in place of one of the cups of water. For a citrusy tang one, replace one cup of water with orange juice.
Keyword bread, dough, greek bread, greek easter bread