This Greek bread is mildly sweet and is rich in egg and butter, making it almost like a brioche without the complex preparation. This bread is perfect to be eaten on its own but you can enjoy it with a pat of butter or jam, if desired.
There is rarely ever any shortage of bread in our house. My nanay works in a bakeshop. She brings home bread several times a week and that alone is sufficient to cover our weekly needs.
But then, I am a baking blogger who is in a bread baking addiction lately. If you are a close observer, you will realize that I have been baking lots of bread for the past months of my life. I have been loading on carbs for quite some time now. I can’t help it. The smell of yeast, the sight of risen dough and the aroma of freshly baked bread got me all hooked.
So in addition to our regular supply , I contribute more bread which makes our table look like a bakeshop stand. I tell you, if you come to our house for coffee, you won’t be disappointed.
Last week, there was a perfect variety in our table. There was a package of pandesal, half a package of bagels, several loaves of rye and whole wheat bread, and this lovely show stopper, Greek bread.
When I saw this photo of Greek bread, my senses were captured. I immediately began to fantasize how it tastes like. It is such a pretty and grand piece of elegance. I want to make that, I thought to myself.
Curiosity and appetite, those two are some of the things that fuel this blog.
It turned out that it is a perfect addition to my go-to bread recipes for times when I need to bake some carbs. Almost like a brioche, this bread has that flavor that is typical of the egg and butter rich pastry.
This elegant Greek bread had me reaching for it every time I pass by the kitchen. It is a perfect bite of an eggy, buttery bread- soft and very tasty. It is the kind of bread that makes me want to make myself a mug of coffee, even if I am not a coffee drinker, just so I have a reason to have a slice of or two.
If you look at it, it is indeed very Greek. The intricate, spiraled logs looks so classical and epic which is also part of the reason why I was so enthusiastic to give it a try. I thought my creativity (not that I am the artistic type) will be greatly challenged by the assembly of the dough, but gladly, the over all process of getting the elegant look is not complex at all.
If I can do it, you can do it too, maybe even better. I am really not a detailed artist. I used to dread art projects in school, actually.
So after the first rise, take out 1/3 portion of dough and divide that portion further into 8 pieces.
Roll each of those pieces to form 8 logs that are about 10-12 inches long.
Then take every two logs and twist them together so that you will have 4 twisted spirals.
Line the sides of a greased 9 inch baking pan with the spirals.
Shape the remaining 2/3 of dough into a ball and place it in the center of the pan. Use the extra spiral logs to decorate the top of the circular dough. And that is basically it.
Let dough rise for another 40 minutes, or until doubled in size.
As a final step before baking, brush the surface of dough with a little amount of the beaten egg. This will give it a nice, golden color as it bakes. Bake it at 350 F for about 25-30 minutes. During the last 15 minutes of baking, cover the top with aluminum foil so as to avoid the top from getting too brown.
The bread rises beautifully in the oven. The nice golden top, the spiraled details and the lovely height makes the Greek bread very stunning. But the real fulfillment here is when you bite into this soft and rich bread warm out of the oven. It is one of life’s simple pleasures for me.
A buttery and egg-rich bread that is almost like a brioche without the complex preparation.
- 3 cups all purpose flour
- 1 package active dry yeast or 2 and 1/4 teaspoons
- 2/3 cup milk
- 4 tbsp unsalted butter
- 3 tbsp sugar
- 1/2 tsp salt
- 2 large eggs
- 1 egg for brushing the bread
In a bowl of a stand mixer, add 1 and 1/2 cups of flour , sugar and 1 packet active dry yeast. Whisk to combine. In a large microwave safe bowl, melt the butter in the microwave then add in the milk. Add in two beaten eggs to the milk mixture and whisk everything until combined.
Add the egg mixture to the yeast / flour mixture in the bowl and stir using a wooden spoon until the flour is incorporated. Add the remaining flour gradually and slowly mix everything using the dough hook attachment until a soft dough forms. Continue to run the mixer to knead the dough for about 12 minutes or so, until the dough cleans the sides and bottom of the bowl. To know if the dough is adequately kneaded, pull out a small portion of dough and stretch it using your fingers. If it can stretch thinly and form a translucent film in the center, it is done. Place ball of dough in a greased bowl , cover with towel and let rise for about an hour and a half.
Grease a 9 inch round baking pan. Gently deflate the dough and take off 1/3 portion from it. Divide the 1/3 portion to 8 smaller portions. Roll each portion into a log about 10 inches long. Twist two logs together to form 4 spiral logs. Line the sides of the baking pan with the spiral logs.
Shape the remaining 2/3 of the dough into a ball and place it in the center of the pan. Use the remaining spirals to decorate the top of the circle dough. Let the assembled dough rise for about 30-40 minutes. Preheat oven to 350 F. Brush the surface of dough with the egg and bake for 25-30 minutes. Cover the bread with aluminum foil during the last 15 minutes of baking to avoid it from getting too brown. Allow to cool for 5 minutes before removing from pan. Store in a covered container or wrap in foil at room temperature.
Recipe adapted from Everyday Dishes