Pascha/Easter Bread (Tsourki)

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Also known as Pascha Bread, this sweet bread is made to celebrate the breaking of the Lenten fast. It is baked during holy week (Megali Evdomatha) and should be made no later than Holy Thursday before attending church.

The bread is traditionally made with 3 plaits intertwined with each other to represent the Holy Trinity. You can place 3 red eggs (kokkina avga) which represent the blood shed by Christ.

1.3kg plain flour

2 tablespoons yeast

1 ½ teaspoon bread improver

1 tablespoon honey

225g butter, melted

¾ caster sugar

6 eggs

½ cup of orange juice

1 tablespoon zest of orange

1 teaspoon vanilla

190ml milk

1 teaspoon salt

1 tablespoon muhlep (grounded cherry stones)

1 egg, beaten

finely chopped blanched almonds

sugar

1. Heat milk to just lukewarm. Pour into a small bowl then dilute the yeast and bread improver into the milk.

2. Add ½ teacup of flour to the milk and mix in well until it becomes a paste. Cover and leave it to rise, it will become frothy.

3. Meanwhile, in a large mixing bowl add the flour, salt and melted butter. Add the eggs into the flour without beating them first. Add the sugar, orange rind, vanilla, honey and orange juice.

4. Finally add the yeast mixture to the bowl and using your hands, knead it all together to create a soft dough. Knead it until it is soft and elastic.

5. Cover the bowl with clingwrap and place in a warm area and leave until the dough rises and has doubled in size. Knead again until the dough is smooth.

6. Cut the dough into 6 equal portions. Take 3 of the portions and roll each one out to become a long sausage shape.

7. Use the 3 strips to create a plait. Pinch each end together and place on a lightly greased baking tray. Repeat with the other 3 portions to make a second loaf.

8. Cover the tray with cloth and place in a warm place and leave to rise until doubled in size.

9. Brush the top of the loaves with the beaten egg and then sprinkle with the chopped almonds and a sprinkling of sugar (or honey). Bake in a medium oven for approximately 30 minutes.

To test if it is ready, tap with your knuckle the underside of the bread, if it sounds hollow, it is ready.Leave to cool completely on wire rack.

NOTE: you can place a few boiled eggs along the plaited loaf before cooking. Just push the egg into place between the plaint strands. But, DO NOT EAT these eggs as they have been cooked twice.

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