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Greek Trinity Loaf
Makes 1 loaf
3
1
2
1
1
1
1
2
1
to 3 1/2 cups all−purpose flour (divided)
/4 cup granulated sugar
packages RapidRise or fast−acting yeast
teaspoon anise seed
teaspoon salt
/2 cup water (70 to 80 degrees F)
/3 cup butter or margarine, cut up
whole eggs plus 1 separated egg (divided)
cup golden raisins
In large bowl, combine 1 cup flour, sugar, undissolved yeast, anise seed and salt.
Heat water and butter until very warm (120 to 130 degrees F); stir into dry ingredients. Stir in 2 eggs, 1
egg yolk (reserve egg white) and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10
minutes.
To shape and bake dough: Remove 1/2 cup dough; reserve. Knead raisins into remaining dough; divide
into 3 equal pieces. Form each into smooth ball; arrange on greased baking sheet in the shape of a
3
−leaf clover.
Divide reserved dough into 4 equal pieces; roll each into 10−inch rope. Place 2 ropes side by side; twist
together, pinching ends to seal.
Repeat with remaining ropes.
Arrange twisted ropes on 3−leaf clover in the form of a cross, tucking ends under. Cover; let rise in
warm, draft−free place until doubled in size, about 45 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Meanwhile, preheat oven to 375 degrees.
Bake bread 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.
Bread machine method: (For 1 1/2− or 2−pound bread machines.) Using 3 1/4 cups bread flour and 3
teaspoons rapid−rise or fast−acting yeast, add ingredients to 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. Proceed as directed above to shape and bake dough.
Greek Trinity Loaf
53
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