Makes 1 large loaf
Traditional Greek Easter Bread is basically just a good rich egg bread like Challah. Traditionally it is formed into a braid and bright colored eggs are tucked in among the strands of the braid before it is baked.
- At the sponge stage add an additional:
- 1/2 cup of sugar
- 1 teaspoon freshly grated nutmeg
Proceed as directed. After the dough has risen for the second time, Divide it into three even pieces and roll each piece into a smooth, even rope. Form into a braid. You may either leave in a long braid or form the braid into a wreath. Place on a baking sheet lined with baker’s parchment. Tuck four or five brightly colored hard boiled eggs in among the strands of the braid. Paint the bread with egg wash – (1 egg beaten with 1 tablespoon cold water) and set aside in a warm place to rise.
When the loaf has risen to almost double its original size bake in the center of a pre-heated 350° degree oven for about forty to forty-five minutes, or until golden brown. Remove from the oven and cool on a wire rack.