Greek Easter Bread
6.5g
Net Carbs
18.2g
Protein
11.6g
Fat
2.9g
Fiber
207
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 packet (2.5 teaspoons) Active Dry Yeast
- 1 1/2 teaspoons Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 1 teaspoon Vinegar
- 4 tablespoons Butter
- 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Cinnamon
- 1 teaspoon Orange Zest
- 4 large Eggs (Whole)
- 2 1/2 cups Whole Grain Soy Flour
- 1/4 teaspoon Salt
- 4 ounces Vital Wheat Gluten
- 1 large Egg Yolk
- 1/8 cup sliced Almonds
Directions:
- For eggs: Hard boil eggs then place them in a stainless steel bowl large enough to hold them in a single layer. Bring 1 cup water, 1 tbsp red food coloring and vinegar to a boil. Pour over eggs; let sit 5 minutes or longer until egg shells absorb color. Remove eggs from bowl and set aside on a rack to dry.
- For bread: Line a baking sheet with parchment paper. Activate the yeast by sprinkling onto 1/2 cup warm water and allow to foam. Set aside. Place soy flour, wheat gluten, baking powder and salt in a large bowl. Mix together 1 cup warm water, yeast water, melted butter, egg yolk, sugar substitute, orange rind and cinnamon. Add to flour mixture blending with a spoon to form a soft dough. Knead by hand one 1 minute. Press dough into a 6x8 rectangle, then cut lengthwise into 3 strips. Roll each strip into a rope measuring about 22-24. Working directly on the baking sheet, braid the strips. Shape braid into a 10- to 12- diameter circle.
- Tuck eggs into braid, spacing evenly. Cover with plastic wrap and allow to rise one-two hours or until doubled in bulk.
- Heat oven to 350°F, about 15 minutes before dough finishes rising. Gently brush dough with remaining egg white (from the yolk) and sprinkle with almonds.
- Bake 45-50 minutes, until golden brown and firm to the touch. Remove from oven and transfer to wire rack to cool completely. Makes 12 servings.
