[Sca-cooks] Vasilopita

[Jeff Elder]

> So, when yah gonna post the Vasilopita recipe?
>
> Bear

Bear, thank you for the insight (again again again!) on bread baking, my
friends and family will thank you too!

And since you asked so nicely!  ;}

This comes from the recipe book "Middle Eastern Cooking" by Rose Dosti and
published by HP books in 1982.  Has recipes from five cultures, Iranian,
Arabic, Near Eastern, North African and Israeli.  I am particularly please
with the flat bread recipe that is done over the back of a large Wok. (saw
that on the Discovery Channel!)

New Year's Bread
Vasilopita (Greece)

Note: A coin is hidden in the bread.  Whoever finds it will have good luck
in the New Year.
Simon Note: An internet search can turn up in depth traditions on this bread
the bread of St Basil, and who and why and order of seniority the bread is
first cut in the New Year.

1/2 C water
1 whole nutmeg
1 cinnamon stick
1/2 tsp whole cloves
Pinch of anise seeds
1 Tb grated orange peel
2 (1/4 oz)[2 Tb] pkgs active dry yeast  {actually closer to 4 1/2 tsp}
3/4 C warm milk (110F, 45C)
1/2 tsp salt
1/2 C butter or margarine, melted and cooled to warm
3 eggs, room temperature
1 C sugar
about 5 C all-purpose flour

(In the recipe is mentions beaten eggs for brushing over the top, and sesame
seeds for sprinkling over the top, items not listed in the original
ingredient list!  Read before trying!)


Pour 1/2 C water into a small sauce pan.  Add nutmeg, cinnamon, cloves,
anise seeds and orange peel.  Bring to a boil.  Boil 5 minutes to blend
flavors.  Strain 1/4 C into a large bowl.  Discard remaining water.  Cool
Spiced water to warm.  Sprinkle yeast into warm spiced water.  Add warm
milk, salt and butter or margarine.  Beat eggs in a small bowl.  Beat in
sugar.  Add to milk mixture. Gradually add about 5 C of flour until dough
pulls away from side of bowl.  Turn out onto floured board.  Knead with
floured hands, adding more flour if necessary, until dough is smooth and
elastic.  Shape dough into a ball.  Place in a large greased bowl.  Turn
dough to grease all side.  Cover and let rise until doubled in bulk, about 1
1/2 hours.  Punch down and let rise 2 more times.  Preheat oven to 350F
(175C).  Grease 2 round 8 inch pans.  Divide dough into 2 equal portions.
Shape each portion into a ball.  If desired wrap 2 coins in 2 small pieces
of foil; insert a wrapped coin into each ball.  Place each ball in a
prepared pan.  Pat down.  Brush with beaten egg and sprinkle with sesame
seeds.  Let rest 3 minutes.  Bake 30 minutes or until golden brown.  Remove
from pans and cool on racks.  Server warm or wrap cooled bread in plastic
wrap and refrigerate.  Makes 2 loaves.


Simon Hondy
"Cum Omni humilitate
faciant ipsas artes"
  -St. Benedict