Christmas Brioche

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I always believed that the Greek Easter Bread “Tsoureki” should be baked and enjoyed all year round. It is so delicious. Here is my Christmas version. It’s for those of you who think Christmas cake is really rich but just love the aromas of cinnamon and cloves and crave the taste of candied citrus peel. Well, this bread is for you. Continue reading

“Tsoureki” – Greek Easter Bread

tsoureki uncut.jpgI remember when I was a kid, people took Greek Easter far more seriously. Easter Thursday and Friday were mourning days and everything was shut, from grocery stores to restaurants. There was no TV and fasting for 40 days was the norm. As a kid with no religious aspirations at the time, surely I hated the fact I couldn’t watch TV for 2 days, but my greatest protest was not being able to eat “tsoureki” until Easter Sunday. Continue reading

The best ever, no-knead Olive Bread

olive-bread-4When I first read about the no-knead method of bread baking I thought it was a joke. For years my grandmothers and aunts swore by the “knead for at least 10 minutes” bread rule. I’m not claiming that kneading bread dough is wrong. I’ve been baking bread at home all my life and I am in no way suggesting you shouldn’t knead your bread dough. I am merely saying you can get away with it! Continue reading

Olive Oil, Banana Bread

 

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I don’t really know whether this should be called bread or cake. But considering I eat it for breakfast, I feel less guilty calling it bread. There are so many ways to make banana bread/cake. Some make it with butter, others with oil. I chose olive oil for my version, again for less guilt. But olive oil really works and keeps this cake moist and flavorful. Walnuts have a nice crunch and if you are not too keen on using cinnamon, zest it with some orange or lemon zest. My guess, you’ll be eating it for breakfast too. Continue reading

“Tsoubabka” – A cross between the Greek Easter bread “Tsoureki” and the brioche-like bread “Babka”

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Sounds a bit like food from Star wars only its not. It’s a cross between “Tsoureki”, the traditional Greek Easter bread, and “Babka”, a Polish, chocolate filled brioche-like bread. “Babka” dough is very similar to the Greek “tsoureki” only is contains far less orange flavor and no mastic, a very traditional way of flavouring Tsoureki. At first, I was a bit hesitant to use the mastic, as I thought the combination with chocolate would make it taste more like an alien culinary delight. Continue reading