Rae Udy

RECIPES: Greek Easter Bread, Finnish Lemon Easter Bread

By Rae Udy

Bread is often served with the Easter celebration meal and many countries have their own specially bread prepared only for the holiday.
Traditional Greek Easter bread gets its name from its shape. Three joined loaves together, topped with a cross to 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. This modern variation makes use of a bread machine for easy mixing and clean-up.
Finnish Lemon Easter Bread is so fragrant, light and delicious it is served as a dessert in Finland. The horseshoe shape is also a signal of good luck and good health. One slice contains 164 calories and four grams fat and is also a good source of iron and fiber.
Have and happy and healthy Easter.

GREEK TRINITY BREAD
½ (one-half) cup room temperature water
3 large eggs, divided
1/3 cup butter, cut up
1 teaspoon salt
3 ¼ cups bread flour (three and one-quarter)
¼ (one-quarter) 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 for egg wash), butter, salt, flour, sugar, anise seed and yeast into bread machine pan in the order suggested by the manufacturer of your model. Process on dough cycle.
When cycle is complete, remove dough to a floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove one-half cup dough and reserve. Knead raisins into remaining dough and divide into three equal pieces. Form each into smooth ball and arrange on greased baking sheet in the shape of a three-leaf clover. Divide reserved dough into four equal pieces and roll each to 10-inch rope. Place two ropes side by side and 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 warm, draft-free place until doubled in size, about 45 to 60 minutes. Lightly beat reserved egg white and carefully brush on dough. Bake in a preheated 375 degree oven for 35 minutes or until done, covering with foil after 10 minutes to prevent excess browning. Remove from pan and cool on wire rack. Serves twelve.

FINNISH LEMON EASTER BREAD

3 cups all-purpose flour
1 package rapid rise yeast
1 teaspoon salt
3/4 cup raisins
1/3 cup candied lemon peel (if desired)
1 tablespoon grated lemon peel
½ (one-half) cup milk
½ (one-half) cup water
¼ (one-quarter) cup butter or margarine
2 tablespoons honey
1 egg
LEMON GLAZE
3/4 cup powdered sugar, sifted
1 tablespoon lemon juice
¼ (one-quarter) teaspoon grated lemon peel

In large bowl, combine two cups flour, yeast, salt, raisins, candied and grated lemon peel. Heat milk, water, butter and honey until very warm, 120 to 130 degrees. Stir into dry ingredients. Mix in egg and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about five minutes. Add more flour to board until dough is easily handled. Cover and let rest 10 minutes. Divide dough into three equal pieces. Roll each to 15-inch rope. Braid the three pieces into one long rope. Place on greased baking sheet to form a circle, sealing ends and tucking underneath braid. Cover with dry, clean towel and let rise in warm, draft free place until doubled in size, about 45 minutes. Bake in a preheated 350 degrees for 30 to 35 minutes or until done. Remove from pan and cool on wire rack. Mix Lemon Glaze: Stir together powdered sugar, lemon juice and grated lemon peel until smooth. Drizzle over cooled bread. Serves 12.