*  Exported from  MasterCook  *
 
                        VASILOPITA (NEW YEAR BREAD)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Greek                            Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       pk           Active dry yeast
      3/4   c            Milk -- lukewarm
    3                    Eggs -- beaten
    1 1/2   ts           Grated orange rind
      3/4   c            Caster sugar
    4 1/2   c            Plain flour
      1/4   ts           Salt
      1/2   ts           Ground cinnamon
      1/4   ts           Ground masticha
      1/2   c            Butter -- melted
    1                    Egg -- for glazing
                         Blanched split almonds
 
   New Year Bread is traditionally cut at midnight on New
   Year’s Eve.  After baking, a coin is inserted through
   a slit in the base.  The person who finds the coin
   will have luck in the New Year.  Long ago the coin
   used to be a gold one, then later a silver coin was
   used.  These could be incorporated into the dough
   before baking.  Nowadays because of the nickel content
   of coins it is undesirable to bake a coin in the cake.
   
   Dissolve yeast in 1/4 cup of the milk.  Add remainder
   of milk, eggs, orange rind and sugar.  Sift 3 cups
   flour, salt and spice into a warm bowl and make a well
   in the centre.  Pour in yeast mixture and stir to
   blend in flour, gradually adding warm melted butter.
   Mix dough with hands until it comes away from sides.
   Turn on to a floured surface and knead until smooth
   and elastic, adding remaining flour as required.
   Knead for 10 minutes. Place ball of dough in a clean
   bowl brushed with melted butter. Turn dough over to
   coat top with butter and cover bowl with a cloth or
   plastic wrap. Leav to prove (rise) in a warm place
   until doubled in bulk. Punch down and turn on to
   lightly floured surface.  Knead lightly and shape into
   a round loaf.  Place on a large greased baking sheet
   or in a greased 25 cm (10 inch) deep cake tin.  Cover
   and let rise in a warm place until doubled - about 1
   1/2 to 2 hours.
   
   Glaze with well-beaten egg and arrange blanched
   almonds in numbers to denote the New Year, pressing in
   lightly.  Bake in a moderately hot oven for 45 minutes
   until golden brown and cooked when tested.  If bread
   browns too quickly place a piece of greased brown
   paper on top.  Cool on a wire rack.
   
   From: “The Complete Middle East Cookbook” by Tess
   Mallos ISBN: 1 86302 069 1
   
   Typed for you by Karen Mintzias
  
 
 
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