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Greek Easter bread (tsoureki)

  • Mary May

    So delicious

  • Taram Douglas

    It is! And the one thing I hate most is that I never make them often enough. So, when I do, I hate to give up even one bite to the dye. Therefore, I use a raw egg and cover it completely with aluminum foil. It is then placed in the dough before the rising. It remains there through the baking process. When I cool the Tsoureki, I remove the foil wrapped egg and then replace it with the dyed. The baked egg is used for salads and there is no waste. It's a win-win situration. :)

  • RED STAR Yeast

    Great idea, Taram!

Greek Easter bread - new recipe to try - haven't been successful with others.

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