Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the dough hook, combine 1 cup room temperature water and yeast; let stand until dissolved. Add flour, sugar, honey, orange zest, salt, vegetable oil, and egg yolks. Mix on low speed until the dough is smooth and stiff with a slight sheen, 8 to 10 minutes.
- Turn out the dough onto a lightly floured work surface, and knead to make sure any loose bits are incorporated. Fold in the following manner: Fold the bottom third of the dough up, the top third down, and the right and left sides over, tapping the dough after each fold to release excess flour, and pressing down to seal. Gently gather the dough and flip it over, seam side down. Place the dough in a lightly oiled bowl, cover with plastic wrap (plastic wrap should be touching the surface of the dough), and let rise in a warm place until doubled in bulk, about 1 hour. Brush an unrimmed baking sheet with vegetable oil or line with parchment paper. Set aside.
- Return the dough to a lightly floured work surface, and divide into three equal pieces. Roll each piece into an 18-inch log, and place the logs parallel to one another; pinch the ends together at the top. Weave the three strands into a tight braid, tugging gently as you go. Press the ends together to seal. Place loaf on the prepared sheet. Loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.
- Meanwhile, preheat the oven to 375 degrees. Remove plastic wrap. If baking bread without eggs, brush with egg wash and bake until loaf is deep golden, 40 to 50 minutes. Cover with foil if necessary. The bread should reach an internal temperature of 190 degrees on an instant-read thermometer and should produce a hollow sound when tapped on the bottom. Transfer the bread to a wire rack to cool completely before serving. If inserting red eggs, bake bread 10 minutes. Remove from oven and carefully push 5 eggs, larger side down, into the center of the loaf, spacing them evenly down the length. Brush with egg wash and immediately return to oven and proceed with baking directions.
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Delphen Kennedy
delphen.kennedy@hotmail.comThis tsoureki recipe is a bit time-consuming, but it's definitely worth the effort. The bread is absolutely delicious. I especially love the crunchy crust.
Muhammed Akib
a@aol.comThis is the perfect tsoureki recipe. The bread is so light and fluffy, and the flavor is amazing. I've made it several times now and it's always a hit with my family and friends.
Zahoor Khan
kz6@hotmail.frI'm not a big fan of tsoureki, but this recipe changed my mind. The bread is so soft and fluffy, and the orange zest and cinnamon give it a really nice flavor. I'll definitely be making this again.
Meer Sahar Sindhi
msindhi55@hotmail.comThis tsoureki recipe is easy to follow and the results are delicious. The bread is soft and fluffy, and the orange zest and cinnamon give it a wonderful flavor.
Honey Covington
h.c@gmail.comThis is a great recipe for tsoureki. The bread is light and fluffy, and the flavor is amazing. I've made it several times now and it's always a hit with my family and friends.
Phineas Dalrymple
dalrymplephineas@aol.comThis is the best tsoureki recipe I've ever tried. The bread is so light and fluffy, and the flavor is perfect. I've made it several times now and it's always a hit with my family and friends.
Qureshi Typing
q.t@yahoo.comI'm not a great baker, but this recipe was easy to follow and the results were amazing. The bread is so soft and fluffy, and the orange zest and cinnamon give it a really nice flavor.
Doris malle
d-m67@hotmail.comThis tsoureki recipe is easy to follow and the results are delicious. The bread is soft and fluffy, and the orange zest and cinnamon give it a wonderful flavor.
Shyla Davis
shyladavis@gmail.comThis is a great recipe for tsoureki. The bread is light and fluffy, and the flavor is amazing. I've made it several times now and it's always a hit with my family and friends.
Mali Damilola
mali@hotmail.co.ukI've tried many tsoureki recipes over the years, but this one is by far the best. The bread is so soft and fluffy, and the flavor is perfect. I highly recommend this recipe.
Iqbal Hossein
h@yahoo.comThis recipe is a bit time-consuming, but it's definitely worth the effort. The bread is absolutely delicious. I especially love the crunchy crust.
mubiru abdallah
m.a@yahoo.comI made this tsoureki for Easter brunch and it was a huge success. Everyone loved it! The bread is so soft and fluffy, and the orange zest and cinnamon give it a wonderful flavor.
Alex Manuel Aponte
aaponte39@gmail.comThis is the best tsoureki recipe I've ever tried. The bread is so light and fluffy, and the flavor is amazing. I've made it several times now and it's always a hit with my family and friends.
Someone Funny
funny51@yahoo.comI'm not a big fan of tsoureki, but this recipe changed my mind. The bread is so soft and fluffy, and the orange zest and cinnamon give it a really nice flavor. I'll definitely be making this again.
Evah Chikunga
e.chikunga59@gmail.comI've been making tsoureki for years, and this recipe is definitely one of my favorites. It's easy to follow and the results are always amazing. The bread is light and airy, with a beautiful golden crust.
Tom Brown
tom.b44@hotmail.comThis tsoureki recipe is a winner! It's the best I've ever made. The bread is so soft and fluffy, and the orange zest and cinnamon give it a wonderful flavor. I followed the recipe exactly and it turned out perfectly.