這是繼希臘聖誕餅乾(kourabiedes)之後的第二個最愛的希臘美食(是美食嗎應該是吧). 除了老公一直唸著想吃,我也嘴饞.即然希臘的復活節就在4/18(跟天主教的4/11不同天),不應景來做,那待何時呢? 在美國的希臘烘焙店都可以買到這種麵包,但所不同的是在復活節時麵包上就會鑲幾顆染紅的水煮蛋(跟我們小孩滿月時送的紅蛋一樣). 這個麵包的特別之處在於由masticha帶來的特別香味,還有真的是很甜的麵包,看食譜裏糖的比例就知道.

食譜是從網路上找來的,大家的評價都是最高的5顆星, 讓我躍躍欲試. 我把食譜轉貼在我的文章內,想做的人請自行取用. 材料中有二樣很希臘的材料,那就是anise seed(大茴香子) 跟masticha(乳香脂,由mastic做成的) 就如食譜中所述可加可不加. 但根據我老公的說法,anise seed可以不加,但masticha不加就少了那傳統味了.

 

This is a traditional Easter bread served in Greece to break the Lenten fast. It is traditionally braided, with a red-dyed*, hard-boiled egg inserted at one end, and then baked. Beautiful to look at - delicious to eat. Like many yeast breads, these loaves require two risings, so take that into consideration when timing to make them. I like to eat it most at breakfast, with a piece of graviera (a Greek cheese resembling Swiss) and a huge glass of ice-cold milk. A bite of tsoureki; a nibble of cheese; a swallow of cold milk - heaven!!!

1分的量

Ingredients

  • 1 cups milk
  • 1 (1/4 ounce) envelope active dry yeast
  • 4-4.5 cups bread flour
  • 7/8 cups sugar
  • 1/2 cup almonds , very finely chopped (optional)
  • 1/2 teaspoon salt
  • 1 orange, zest of, grated
  • 1 teaspoons finely ground anise seed or 1 tablespoon mahlepi
  • 1/2 teaspoon ground masticha (optional)
  • 1/8 cup butter, melted
  • 2.5 eggs, very well beaten

Glaze

  • 1 egg yolk
  • 2-3 tablespoons milk
  • 1/2 cup slivered almond

    Directions

    1. Warm 1 cup of milk and place in a large bowl. Add the yeast, 1/2 cup of the flour, and 1/8 cup of the sugar. Cover and proof for one hour.
    2. In a large bowl, combine 3.5  cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form.
    3. Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands.
    4. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough.
    5. Divide into 3 small balls and roll each into strips 12-15 inches long, and abut 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact.
    6. Optional: At this point you can press two red-dyed eggs between the strips of the braid or just leave the braided loaf plain.
    7. Place the breads on a parchment-lined baking sheet, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 375F (190°C).
    8. Beat together the egg yolk and remaining milk. Brush over tsoureki loaf and sprinkle with slivered almonds.
    9. Bake for about 40-45 minutes, or until golden brown. The bread should sound hollow when tapped on the bottom. Remove and cool on racks.

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