Greek Easter

[yaya]

Tsourekia - Greek Easter Bread

Yield: 5 loaves

2 cup Yoghurt
2 cup Milk
12 Eggs (reserve 3 yolks)
5 lb Flour
3 pk Yeast
3 cup Sugar
1 lb Sweet butter
2 cup Warm water
Sesame seeds
Hard cooked colored eggs (optional)

Dissolve yeast in the warm water and add enough flour to make a thick batter and cover and let rise double. this is called the "sponge".

Meanwhile In a large bowl, beat butter and sugar very light and fluffy, about 20 minutes. Beat in the eggs (except for 3 yolks). Alternate adding flour and yoghurt and milk to egg/sugar mixture and stir in the yeast mixture. Enough flour should be added to make a non sticky dough. Knead
smooth and elastic. Cover dough in a large greased bowl and let rise double.

Punch down and let rise double again.

Then shape as desired in pans or in braided rings. Let rise double and brush loaves with the reserved egg yolks. Sprinkle with seseme seeds. Traditionally for easter,
red colored hard cooked eggs may be pressed into the braided ring before the 3rd rising. Bake in a 350 degree oven until golden, about 30 minutes. Loaves are light, sweet and delicious.

Note: recipe may be easily halved.

[yaya]

Greek Lemon Roasted Potatoes

4 large (8 medium) russet baking potatoes, peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 tablespoon salt
1/4 teaspoon freshly ground black pepper

Heat oven to 500°. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.

Serves 8.

[yaya]

Greek Easter Salad

SERVES: 8

1 large head Romaine lettuce, torn into bite-size pieces
1 cucumber, peeled and thinly sliced
8 radishes, thinly sliced
2 scallions, thinly sliced
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
Salt and freshly ground pepper
4 hard-cooked eggs, halved
Dill sprigs, for garnish

In a large bowl, combine the lettuce, cucumber, radishes and scallions. In a small bowl, whisk the oil with the vinegar; season with salt and pepper. Add the dressing to the salad and toss well. Top with the eggs, garnish with dill and serve immediately.

[amirah]

Greek Easter Bread
from Cooking Light

1 teaspoon whole allspice
1 (3-inch) cinnamon stick
1 cup warm water (100° to 110°)
Dash of salt
Dash of sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
4 3/4 cups bread flour, divided
1/2 cup sugar
3 tablespoons butter
3 large eggs
1 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg yolk

Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.

Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350°.

Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.

Yield: 20 servings (serving size: 1 slice)

CALORIES 168 (18% from fat); FAT 3.3g (sat 1.5g,mono 0.9g,poly 0.4g); PROTEIN 5.3g; CHOLESTEROL 47mg; CALCIUM 13mg; SODIUM 150mg; FIBER 1.1g; IRON 1.8mg; CARBOHYDRATE 29.1g