There are many feast days in the Greek Orthodox calendar which are marked in the kitchen. Easter is the most important. The date is movable, fixed on the first Sunday following the full moon of the spring equinox, but generally falling within the first half of April. Houses are whitewashed and decorated with lilac, clothes are made, and new shoes are bought. There is much activity in the kitchen, for the feast also marks the breaking of forty days’ Lenten fast and a complete fast on Good Friday. Solemn candlelit processions are followed by national rejoicing to celebrate the Resurrection. Paschal Lambs are roasted on spits in gardens and open spaces, and the innards are used for mayeritsa soup, which is finished with the favorite egg-and-lemon mixture. Hard-boiled eggs are dyed red, a color supposed to have protective powers, and polished with olive oil, and a sweet braided bread is adorned with them.
To dye hard-boiled eggs, leave them in a bright-red food coloring until the intensity of the color is strong enough. Drain, and when they are dry, make them shine by rubbing them gently with an oiled paper towel.
Recipe information
Yield
3 large breads
Ingredients
Preparation
Step 1
Dissolve the yeast in the warm water, adding 1 teaspoon of the sugar, and leave in a warm place for 10 minutes, until it bubbles.
Step 2
In a large mixing bowl, beat the remaining sugar and butter to a light cream, then beat in the eggs, one at a time. Slowly pour in the warm milk and the yeast mixture, beating well.
Step 3
Add the flour gradually, a little at a time, mixing well after each addition, using enough to form a soft dough. Knead the dough until it is smooth and elastic (at least 10 minutes by hand), adding flour if it is too sticky. Oil the top with your hands, cover with a damp cloth, and leave in a warm place for 1–2 hours, until it has doubled in bulk.
Step 4
Punch the dough down, knead again, oil the top, and let it rise once more. When it has risen a second time, punch down again and divide in 9 equal parts. Roll each part into a long strand, about 1 1/2 inches thick and 18 inches long, pulling to stretch it farther. Join 3 strands together and braid. Do the same with the other strands. Place the braided loaves on well-oiled baking sheets. Brush the loaves with the egg yolks mixed with 1 tablespoon water. If you like, sprinkle with sesame seeds, press in a few split almonds, and push 1 or 2 eggs into the braiding in each loaf.
Step 5
Set aside to rise in a warm place for 40 minutes.
Step 6
Meanwhile, preheat the oven to 375°F. Bake about 50 minutes, or until the loaves are lightly browned and sound hollow when tapped. Place on a rack to cool.
