4 cups all-purpose flour (4 to 4 1/2 cups)
1/4 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 tablespoons lemon peel
1/2 teaspoon anise seed
1/2 teaspoon salt
3/4 cup water
1/4 cup butter or margarine
3 eggs, at room temperature
1/2 cup chopped dates or pitted dates, snipped
1/2 cup chopped almonds, toasted
1 egg white, lightly beaten
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel, anise seed and salt. Heat water and butter until very warm (120ºF to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rise in warm draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rise on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Remove 1/2 cup dough. Knead dates and almonds into remaining dough. Divide into 3 equal pieces. Form into 3 round loaves. Arrange on greased baking sheet in the shape of a three-leaf clover. Divide remaining dough into 4 pieces. Roll each piece to 10-inch rope. Twist ropes together in pairs; pinch ends to seal. Place ropes on clover in form of cross. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
4. Brush with egg white. Bake at 375ºF for 30 to 35 minutes or until done. Remove from baking sheet; cool on wire rack.
Yield: 1 Loaf
Notes: This traditional Greek Easter bread gets its name from its shape. Three joined loaves together, topped with a cross represent the Trinity. According to Greek tradition, the bread is not cut until the family is seated at the Easter dining table. Each person should get one thin slice from each of the three loaves.
Cuisine: Greek
1/4 cup sugar
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
2 tablespoons lemon peel
1/2 teaspoon anise seed
1/2 teaspoon salt
3/4 cup water
1/4 cup butter or margarine
3 eggs, at room temperature
1/2 cup chopped dates or pitted dates, snipped
1/2 cup chopped almonds, toasted
1 egg white, lightly beaten
Servings: 12
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast, lemon peel, anise seed and salt. Heat water and butter until very warm (120ºF to 130ºF). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rise in warm draft-free place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded dough. Let rise on floured surface 10 minutes. Proceed with recipe.)
3. Punch dough down. Remove 1/2 cup dough. Knead dates and almonds into remaining dough. Divide into 3 equal pieces. Form into 3 round loaves. Arrange on greased baking sheet in the shape of a three-leaf clover. Divide remaining dough into 4 pieces. Roll each piece to 10-inch rope. Twist ropes together in pairs; pinch ends to seal. Place ropes on clover in form of cross. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
4. Brush with egg white. Bake at 375ºF for 30 to 35 minutes or until done. Remove from baking sheet; cool on wire rack.
Yield: 1 Loaf
Notes: This traditional Greek Easter bread gets its name from its shape. Three joined loaves together, topped with a cross represent the Trinity. According to Greek tradition, the bread is not cut until the family is seated at the Easter dining table. Each person should get one thin slice from each of the three loaves.
Cuisine: Greek
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