Vasilopita (new year bread)
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Vasilopita (new year bread)
  Bread    Greek  
Last updated 6/12/2012 12:56:00 AM. Recipe ID 18012. Report a problem with this recipe.
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      Title: Vasilopita (new year bread)
 Categories: Greek, Breads
      Yield: 1 servings
 
      1 pk Active dry yeast
    3/4 c  Milk; lukewarm
      3    Eggs; beaten
  1 1/2 ts Grated orange rind
    3/4 c  Caster sugar
  4 1/2 c  Plain flour
    1/4 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground masticha
    1/2 c  Butter; melted
      1    Egg; for glazing
           Blanched split almonds
 
  New Year Bread is traditionally cut at midnight on New Year's Eve.
  After baking, a coin is inserted through a slit in the base.  The
  person who finds the coin will have luck in the New Year.  Long ago
  the coin used to be a gold one, then later a silver coin was used.
  These could be incorporated into the dough before baking.  Nowadays
  because of the nickel content of coins it is undesirable to bake a
  coin in the cake.
  
  Dissolve yeast in 1/4 cup of the milk.  Add remainder of milk, eggs,
  orange rind and sugar.  Sift 3 cups flour, salt and spice into a warm
  bowl and make a well in the centre.  Pour in yeast mixture and stir
  to blend in flour, gradually adding warm melted butter.  Mix dough
  with hands until it comes away from sides.  Turn on to a floured
  surface and knead until smooth and elastic, adding remaining flour as
  required.  Knead for 10 minutes. Place ball of dough in a clean bowl
  brushed with melted butter. Turn dough over to coat top with butter
  and cover bowl with a cloth or plastic wrap. Leav to prove (rise) in
  a warm place until doubled in bulk. Punch down and turn on to lightly
  floured surface.  Knead lightly and shape into a round loaf.  Place
  on a large greased baking sheet or in a greased 25 cm (10 inch) deep
  cake tin.  Cover and let rise in a warm place until doubled - about 1
  1/2 to 2 hours.
  
  Glaze with well-beaten egg and arrange blanched almonds in numbers to
  denote the New Year, pressing in lightly.  Bake in a moderately hot
  oven for 45 minutes until golden brown and cooked when tested.  If
  bread browns too quickly place a piece of greased brown paper on top.
  Cool on a wire rack.
  
                  From: "The Complete Middle East Cookbook" by Tess
  Mallos
                  ISBN: 1 86302 069 1
  
  Typed for you by Karen Mintzias
 




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Recipe ID 18012 (Apr 03, 2005)

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