This warm, delightful egg bread celebrates Easter in Greek homes, the red egg symbolizing a drop of the blood of Christ and the bread, the communion of God and Man. Nevertheless, a simply delicious bread.

Kouloures (Easter Bread)

Kouloures (Easter Bread)
Recipe type: Breads and Rolls
Serves: 2 loaves
  • 1 package dry yeast
  • 1/2 Cup warm water
  • 1/2 Cup boiling water
  • 1 teaspoon cinnamon; ground
  • 3/4 Cup sugar
  • 3 eggs
  • 1/4 Cup butter; melted
  • 1/2 Cup warm milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 Cups flour (all-purpose)
  • 1 egg yolk; beaten
  • sesame seeds
  • 5 eggs; hard-cooked; unshelled and dyed a deep red
  1. Soften yeast in warm water and set aside.
  2. Combine boiling water and cinnamon; set aside.
  3. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again.
  4. Skim off 1/4 Cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well.
  5. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes.
  6. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf.
  7. Cover and let rise in a warm place until doubled in bulk.
  8. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown.
  9. Gently push dyed eggs into bread immediately when loaves are removed from oven.
  10. SOURCE: Southern Living Magazine, sometime in the early 1970s.
  11. Yield: 2 loaves
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