An Easter Tradition - Greek Trinity Bread    For Printer Friendly Version CLICK HERE

This bread takes its name from its shape: three round loaves joined together and topped with a cross to represent the Trinity. Greek tradition dictates each person seated at the Easter dinner table receives one slice from each of the three loaves.

1 tsp granulated sugar (5 mL)
1/4 cup warm water (105-115F/40-45C) (50 mL)
1 package (8 gm) traditional active dry yeast (2-1/4 tsp/11 mL)
3½ cups all-purpose flour (875 mL)
½ cup granulated sugar  (125 mL)
½ tsp salt  (2 mL)
1 tsp ground aniseed  (5 mL)                
1 tbsp grated lemon peel   (15 mL)
3 eggs
⅓ cup warm milk (75 mL)
1/4 cup melted butter  (50 mL)
1 egg yolk beaten with 1 tbsp (15 mL) water
2 tbsp sesame seeds  (25 mL)
 

In small bowl, dissolve 1 tsp (5 mL) sugar in warm water. Sprinkle in yeast, let stand for 10 minutes or until frothy.

Meanwhile in large bowl, blend together flour, sugar, salt, aniseed and lemon peel; make well in centre. Whisk together eggs, milk and melted butter, pour into flour mixture. Add yeast mixture. With wooden spoon, stir until soft dough forms.

Turn dough out onto lightly floured surface; knead for 8 minutes or until smooth and elastic. Place in greased bowl; turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until double in bulk, about 1 to 2 hours.

Punch dough down; turn onto lightly floured surface. Let rest, covered 5 to 10 minutes. 

Cut off about 1/2 cup (125 mL) of dough. Cut remaining dough into 3 equal pieces. Shape each into a smooth ball, arrange on parchment paper lined baking sheet in the shape of 3-leaf clover.

Divide the remaining 1/2 cup (125 mL) dough into 4 pieces and roll each into skinny ropes. Twist two ropes together, pinching ends to seal. Repeat with other 2 ropes. Arrange ropes on loaves in form of a cross, tucking ends under. Cover and let rise in warm, draft-free place until doubled in size, 45 to 60 minutes.

Brush with egg yolk glaze, sprinkle with sesame seeds. Bake in lower third of preheated 350F (180C) oven for 30 to 35 minutes or until bread sounds hollow when tapped on the bottom. If browning too much, cover with foil. Remove from pan, cool on wire rack. Makes one loaf.