Greek Easter Bread
This recipe from a friend who recommends baking and serving the bread the same day. Her tip for the dyed red eggs: after they are dyed deep red, polish them with a little olive oil to make them shine, before placing them in the unbaked bread loaf.
2 tablespoons instant yeast
Shape the remaining dough into a large round loaf, about 10 inches in diameter. Place on a greased baking sheet. Place one dyed egg in the centre of the dough. Lay the other four around the edge, forming tips of the cross. Roll remaining dough into pencil-thin strips. Place a cross on top of each egg with the strips, pressing the end of the strips into the bread to secure the eggs. Spray bread with non-stick cooking spray and cover with plastic wrap.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.