Greek Trinity Bread
This traditional Greek Easter bread gets its name from its shape: three loaves joined together, surmounted by a cross, represent the Trinity. Greek tradition has it that the bread is not to be cut until the family is seated at the Easter dining table; and that each person present should get one thin slice from each of the three loaves.
Makes 1 loaf.
3 to 3 – 1 / 2 cups all-purpose flour
1 / 4 cup sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 teaspoon anise seed
1 / 2 cup water
1 / 3 cup butter or margarine
2 large eggs
1 egg yolk, reserve white for Egg Glaze
1 cup golden raisins
1 egg white
1 tablespoon water
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, and anise seed. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly greased surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Remove about 1 / 4 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 three-leaf clover. Divide reserved dough into 4 equal pieces; roll each to 10-inch rope. Twist 2 ropes together; pinch ends to seal. Repeat with remaining ropes. Arrange twisted ropes on clover in the form of a cross, tucking ends under. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush surface with Egg Glaze. Bake at 375oF for 30 to 35 minutes or until done.
Egg Glaze: In a small bowl, combine egg white and water. Stir to blend.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.8 ounces
Calories 240; Total fat 7 g; Saturated fat 3.5 g;
Cholesterol 65 mg; Sodium 260 mg; Carbohydrates 40 g; Dietary fiber 2 g; Sugars 13 g; Protein 6 g