MM: Vasilopita (New Year Bread)
---------- Recipe via Meal-Master (tm) v8.05
Title: Vasilopita (New Year Bread)
Categories: Greek, Breads, Holiday
Yield: 1 Servings
Karen Mintzias
1 pk Active dry yeast
3/4 c Milk; lukewarm
3 Eggs; beaten
1 1/2 ts Grated orange rind
3/4 c Caster sugar
4 1/2 c Plain flour
1/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground masticha
1/2 c Butter; melted
1 Egg; for glazing
Blanched split almonds
New Year Bread is traditionally cut at midnight on New
Year's Eve. After baking, a coin is inserted through a
slit in the base. The person who finds the coin will
have luck in the New Year. Long ago the coin used to
be a gold one, then later a silver coin was used.
These could be incorporated into the dough before
baking. Nowadays because of the nickel content of
coins it is undesirable to bake a coin in the cake.
Dissolve yeast in 1/4 cup of the milk. Add remainder
of milk, eggs, orange rind and sugar. Sift 3 cups
flour, salt and spice into a warm bowl and make a well
in the centre. Pour in yeast mixture and stir to
blend in flour, gradually adding warm melted butter.
Mix dough with hands until it comes away from sides.
Turn on to a floured surface and knead until smooth
and elastic, adding remaining flour as required. Knead
for 10 minutes. Place ball of dough in a clean bowl
brushed with melted butter. Turn dough over to coat
top with butter and cover bowl with a cloth or plastic
wrap. Leav to prove (rise) in a warm place until
doubled in bulk. Punch down and turn on to lightly
floured surface. Knead lightly and shape into a round
loaf. Place on a large greased baking sheet or in a
greased 25 cm (10 inch) deep cake tin. Cover and let
rise in a warm place until doubled - about 1 1/2 to 2
hours.
Glaze with well-beaten egg and arrange blanched
almonds in numbers to denote the New Year, pressing in
lightly. Bake in a moderately hot oven for 45 minutes
until golden brown and cooked when tested. If bread
browns too quickly place a piece of greased brown
paper on top. Cool on a wire rack.
From: "The Complete Middle East Cookbook" by Tess
Mallos ISBN: 1 86302 069 1
Typed for you by Karen Mintzias
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