Braided Athenian Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm milk. Stir in 1 cup flour and 1/2 cup sugar. Cover bowl with plastic wrap, and set aside for 1 hour. Meanwhile, steep mahlepi in 1/2 cup simmering water. Let stand for 5 minutes. Strain, and discard mahlepi. Let cool.
• Add mahlepi infusion, butter, and 5 eggs to yeast mixture; combine thoroughly. Add orange and lemon zests. Sift in remaining 8 cups flour, remaining 1 cup sugar, and salt; stir with a wooden spoon until dough forms. Knead dough in bowl until smooth, about 10 minutes. Form dough into a ball, and transfer to a lightly buttered bowl. Cover, and let rise for 2 hours.
• Punch dough down, and transfer to a lightly floured surface. Divide dough into six equal pieces. Roll each piece of dough into a rope, about 15 inches long. Tightly braid 3 ropes together, beginning in the middle. Repeat with remaining 3 ropes. Tuck a red-dyed egg into the first and last plaits, using a small piece of coiled dough to hold each egg in place if necessary. Place each loaf on a buttered baking sheet, cover loosely with plastic wrap, and set aside to rise for 1 hour.
• Preheat oven to 350 degrees. Beat remaining egg with 1 tablespoon water. Brush bread with egg wash, and sprinkle with sesame seeds. Transfer to oven, and bake until golden, 50 to 60 minutes.

Steps:

• In a large pot over medium low heat add the butter, the sugar and the milk. Cook for a few minutes, until the butter is melted. Add the zests, remove from heat and let the mixture cool slightly. Add the orange juice.
• In a glass measuring cup, mix the warm water, the sugar and the yeast. Allow it to sit for 5 minutes, until it bubbles and the yeast is activated.
• Beat the three eggs and add them to the reserved butter/milk mixture.
• Sift the flour, mahlepi and mastic and place in the bowl of a stand mixer. To the dry ingredients, add the reserved butter/milk mixture and the yeast mixture. Mix to form a soft and pliable dough, adjusting the flour as necessary. Rub the surface with the oil and cover with plastic wrap. Let it rise for two hours.
• Punch the dough down and divide it into four equal portions. Divide each portion into three balls. Cover the rest and work with three balls at a time: Roll each ball into a 10"-12" long log. Pinch the top ends of the logs together and then braid the logs. When you get to the end, pinch the bottom ends together. Tuck the top and bottom ends underneath the dough. Place braided loaf on a parchment lined baking sheet. Repeat steps with the remaining dough. Let the bread rise at room temperature for half an hour.
• Pre-heat oven to 350° F. In a small bowl, whisk together remaining egg and milk. Brush the tops of the loaves with the egg/milk mixture and sprinkle with sesame seeds or sliced almonds. Bake (in batches) for 20-25 minutes. Allow the bread to cool completely before serving.

Steps:

• Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 10x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a bowl, combine garlic, olives, parsley, capers, tomatoes, sour cream and pepper. Remove wrap from dough and spread filling lengthwise in a 4-inch strip down center of dough. Sprinkle filling with parmesan cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large, sprayed baking sheet. Brush with beaten egg and sprinkle with poppy seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 25-30 minutes or until golden brown. Cool slightly and slice to serve.

Steps:

• Spray counter lightly with non-stick cooking spray. Roll loaf or dinner rolls combined into a 10 x 15-inch rectangle. Cover with plastic wrap and let rest. In a bowl, combine garlic, olives, parsley, capers, tomatoes, sour cream and pepper. Remove wrap from dough and place filling lengthwise down the middle third. Sprinkle filling with parmesan cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Alternately cross strips over filling. Press short ends together to seal and tuck under. Support braid with both hands and place on a large, sprayed baking sheet. Brush with beaten egg and sprinkle with poppy seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F for 25-30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
• Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
• Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
• Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
• Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.