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Trinity Easter Bread

Trinity Easter Bread
A traditional Greek bread, which according to tradition represents the Trinity. At Easter time, each person is served a slice from each of the breads.
Yield 3 small round loaves
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Ingredients

Dough

  • 4 to 4 1/2 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/3 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 cup water
  • 1/3 cup milk
  • 1/3 cup butter or margarine
  • 2 large eggs
  • 2 tablespoons grated lemon rind
  • 1 (10oz) jar Maraschino cherries, well drained and halved

Glaze

  • 1 cup sifted powdered sugar
  • 1 teaspoon butter, softened
  • 1 to 2 tablespoons milk

Instructions

  • In a stand mixer bowl, combine 1 1/2 cup flour, yeast, sugar and salt; mix well.
  • In saucepan, heat water, milk and butter to 120-130°F; butter does not need to melt. Add to flour mixture. Add eggs. Using a paddle attachment, blend at low speed until moistened; beat 3 minutes at medium speed.
  • Switch to dough hook attachment. Stir in lemon rind, cherries and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
  • Punch down dough. Divide into 3 parts. Shape each third into a smooth ball. On greased large cookie sheet, place 3 balls together in shape of a cloverleaf. Cover; let rise in warm place until indentation remains after lightly touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 35 minutes. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Remove from cookie sheet; cool.
  • Prepare glaze: Mix powdered sugar, butter and enough milk to achieve desired consistency. Drizzle glaze on cooled breads. Garnish with chopped nuts and cherries, if desired.

Notes

Photo by Jen Schall.

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Review & Comments

Katie | Reply

My husband has been making this bread every Easter for 30 years now. It is a wonderful light bread, and it makes great butter toast. Highly recommended!

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