GREEK TRINITY BREAD
1/2 cup water
3 large eggs
1/3 cup butter or margarine, cut up
1 teaspoon salt
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon anise seed
3 teaspoons bread machine yeast
1 cup golden raisins
Measure water, two eggs, one egg yolk (reserve egg white), butter, salt, flour, sugar, anise seed and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; reserve.
Knead raisins into remaining dough; divide into three equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a three-leaf clover.
Divide reserved dough into four equal pieces; roll each to a (10-inch) rope. Place two ropes sides by side; twist together, pinching ends to seal. Repeat with remaining ropes.
Arrange twisted ropes on clover in the form of a cross, tucking ends under. Cover and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Bake in a preheated 375 degree F oven for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning. Remove from pan; cool on wire rack.
Makes one loaf
Source: Fleischmann's Yeast
1/2 cup water
3 large eggs
1/3 cup butter or margarine, cut up
1 teaspoon salt
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon anise seed
3 teaspoons bread machine yeast
1 cup golden raisins
Measure water, two eggs, one egg yolk (reserve egg white), butter, salt, flour, sugar, anise seed and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; reserve.
Knead raisins into remaining dough; divide into three equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a three-leaf clover.
Divide reserved dough into four equal pieces; roll each to a (10-inch) rope. Place two ropes sides by side; twist together, pinching ends to seal. Repeat with remaining ropes.
Arrange twisted ropes on clover in the form of a cross, tucking ends under. Cover and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Bake in a preheated 375 degree F oven for 30 to 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning. Remove from pan; cool on wire rack.
Makes one loaf
Source: Fleischmann's Yeast
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breads - Yeast Breads
Breads - Yeast Breads
- Batterway Whole Wheat Bread or Rolls (Red Star Yeast)
- Ciabatta for Dennis
- Panettone (with citron, anise seeds, and pine nuts) (Betty Crocker, 1964)
- Hearty Wheat Sandwich Rolls (using bran and honey)
- Christollen Bread - Repost of a recipe from my friend Judy/Arizona
- Water Bagels (using malted milk powder)
- Easy Multigrain Bread (yeast batter bread, Betty Crocker recipe)
- Baguette and French Bread Recipes (repost)
- Apple Wheat Ring with Cinnamon-Apple Glaze and Caramelized Apple Slices
- Logan's Roadhouse Buttery Rolls
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute