Traditionally the New Year's bread is different from the Easter bread, but we always made the same one.

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Name: Greek Yia Yia's New Year / Easter Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Greek
Ingredients: 3 cubes Yeast; 1/2 cup Water; A few pinches Flour Mix yeast, water, flour and make sure it bubbles and that the yeast is alive; 5 pounds Flour; 5 Eggs Beaten; 3/4 pound Butter Melted; 2.5-3 cups Sugar; 1 Tsp Salt; Evaporated milk to bruch on top before baking

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INGREDIENTS

3 cubes Yeast
1/2 cup Water
A few pinches Flour ; Mix yeast, water, flour and make sure it bubbles and that the yeast is alive
5 pounds Flour
5 Eggs ; Beaten
3/4 pound Butter ; Melted
2.5-3 cups Sugar
1 Tsp Salt
Evaporated milk ; to bruch on top before baking

Servings

INSTRUCTIONS

Put flour in very large pan. Make indent in the middle. Into the indent put sugar, salt, and eggs. '

Slowly pour in the melted butter as you mix with your hands to melt the sugar.

After 5 minutes, add water as needed to get it luke-warm.

Add yeast mixture and keep mixing, then start including the flour from around the indent little by little.

Kneed for about 5-10 minutes. When it looks not too sticky and not too dry, coat the top with oil and cover with a damp cloth and blanket and let it rise (2-4) hours until it is 3 times its bulk. (I've used parchment paper on top because the cloth sticks to the dough. I also put it on heating pad, medium, which speeds up the rising.)

Coat 6 pans (I do 5 rectangle and 1 round for family coin) with melted crisco (that is what my yia yia did. I've used other things)

Pound it down and knead it for a few minutes.

Cut into 6 pieces and roll and pound into pans. (Hide dime in the underside of the round pan)

Let rise, covered. Brush with evaporated milk mixed with a little sugar.

Bake 325-350 for 25 min to 1/2 hour.

NOTES

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Greek Yia Yia's New Year / Easter Bread

3 cubes Yeast
1/2 cup Water
A few pinches Flour Mix yeast, water, flour and make sure it bubbles and that the yeast is alive
5 pounds Flour
5 Eggs Beaten
3/4 pound Butter Melted
2.5-3 cups Sugar
1 Tsp Salt
 Evaporated milk to bruch on top before baking

Put flour in very large pan. Make indent in the middle. Into the indent put sugar, salt, and eggs. '
Slowly pour in the melted butter as you mix with your hands to melt the sugar.
After 5 minutes, add water as needed to get it luke-warm.
Add yeast mixture and keep mixing, then start including the flour from around the indent little by little.
Kneed for about 5-10 minutes.  When it looks not too sticky and not too dry, coat the top with oil and cover with a damp cloth and blanket and let it rise (2-4) hours until it is 3 times its bulk. (I've used parchment paper on top because the cloth sticks to the dough. I also put it on heating pad, medium, which speeds up the rising.)
Coat 6 pans (I do 5 rectangle and 1 round for family coin) with melted crisco (that is what my yia yia did. I've used other things)
Pound it down and knead it for a few minutes.
Cut into 6 pieces and roll and pound into pans. (Hide dime in the underside of the round pan)
Let rise, covered. Brush with evaporated milk mixed with a little sugar.
Bake 325-350 for 25 min to 1/2 hour.

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Nutrition

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Serving Size: 1 Serving (3339g)
Recipe Makes: 1 Servings

Calories: 11706
Calories from Fat: 2580 (22%)

Amt Per Serving		% DV

	Total Fat 286.7g	382 %
	Saturated Fat 181.5g	907 %
	Monounsaturated Fat 74.6g
	Polyunsanturated Fat 10.8g
Cholesterol 780.4mg		240 %
Sodium 3250.5mg		112 %
Potassium 1977.6mg		52 %
Total Carbohydrate 2326.4g		684 %
	Dietary Fiber 0g	0 %
	Sugars, other 2326.4g
Protein 43.4g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 11706

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