BRYANNA'S VEGAN GREEK EASTER BREAD - TSOUREKI OR LAMBROPSOMO

[Guest guest]

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BRYANNA'S VEGAN GREEK EASTER BREAD - TSOUREKI OR LAMBROPSOMO

2 c. warm water

1 pkg. or 2 and 1/2 tsp. dry active baking yeast

2/3 c. leftover mashed potatoes (1/2 lb. russet potatoes, cooked

and mashed)

OR 2/3 c. instant organic mashed potato flakes mixed with 1/2

c. boiling water

1/3 c. Earth Balance

1/2 c. wheat germ

1/4 c. soymilk powder

1/2 c. light unbleached or white beet sugar

juice and grated zest of 1 medium organic orange

1 T. mahlepi OR 2 T. Mahlepi Substitute (see *Note)

2 tsp. salt

2 tsp. pure almond extract

1/8 tsp. turmeric

4 and 1/2 c. unbleached white flour

2 c. wholewheat flour

1/2 c. lightly-toasted slivered almonds

Glaze:

2 T. orange juice

2 T. vegan sugar

Garnish:

Sesame seeds or slivered almonds

 

 

 

The night before baking, or in the morning when planning to

bake late in the afternoon: in a large mixing bowl or the bowl of

a heavy-duty mixer, combine the water and yeast. When the yeast

has dissolved, add the mashed potatoes, Earth Balance, wheat

germ, soymilk powder, sugar, orange juice and zest, mahlepi or

substitute, salt, almond extract, and turmeric. Mix in the

unbleached flour. Knead well for 5 to 10 minutes (using as little

flour as possible if kneading by hand-- the dough should be soft

and velvety).

 

Place the dough in a greased bowl which will allow for doubling of

the dough, turn it over to grease the top, and cover with plastic

wrap, or place inside of a large plastic bag (to prevent the dough

from drying out). Rise overnight or for 8-12 hours in the

refrigerator (this dough handles best when cold).

 

Divide the risen dough into 2 equal parts. I have a quick and

easy way of braiding bread dough. Roll each part into an 18 " -

long " rope”. Now, with a sharp knife, make to long cuts, leaving

the dough attached at the top, with 3 strips of dough.

 

Now, starting at the top, braid the three sections together. Now,

starting at the top, braid the three sections together.

 

Tuck the ends under (see picture 3) and fold the top part under

and then poke it through the top of the braid.

 

repeat with the second piece of dough. Now, on nonstick or

lightly-oiled baking sheets, form each braid into a ring and tuck the

ends together so that they look neat.

Cover and let rise in a warm place until doubled. In the meantime,

make the Glaze by stirring together the orange juice and sugar until

the sugar dissolves. Set aside.

 

Preheat the oven to 350 degrees F.

 

Bake the unglazed loaves for 20 minutes, then brush them with the

Glaze and sprinkle the loaves with sesame seeds or slivered

almonds (I did one of each). Bake for about 15 minutes more, or

until a rich and shiny chestnut color. Cool on racks before serving.

 

Makes 2 round braided loaves

 

Source: Bryanna' Vegan Feast

Formatted by Chupa Babi in MC: 03.29.07

 

This lovely braided Easter bread is usually made with dyed red

eggs baked into the indentations in the braid, but, for a vegan

bread, you can surround the bread (after baking and cooling) with

red egg-shaped candles or candies (the eggs are an ancient

religious symbol of fertility and rebirth, and red symbolizes Christ’s

blood.). Unfortunately, I didn’t have either at my disposal when I

made my breads and took photos of them.

 

Since this dough rises in the refrigerator slowly, make this

dough the night before baking, or make in the morning and

bake the bread late in the afternoon. The finished breads

can be made ahead and frozen.

 

*NOTE: The Greek spice mahlepi is originally from Persia--

the hard small seed of a flowering tree like a cherry. It has a

lovely spicy smell. You can find it in Greek and Middle Eastern

grocery stores, but if you are unable to locate it, you can make a

liquid substitute by simmering together over low heat for 20 minutes:

3 whole cloves, 1/2 a stick of cinnamon, 1 bay leaf and 3/4 c.

water. Strain and use 2 T. for every 1 T. of mahlepi called for.

(From Cooking and Baking the Greek Way by Anne Theoharous, Holt,

Rinehart and Winston, New York, 1977.)

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[Guest guest]

Hmmm. Vegan sugar is a new one on me - How does that work?

 

 

 

Faith

 

 

 

 

 

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BRYANNA'S VEGAN GREEK EASTER BREAD - TSOUREKI OR LAMBROPSOMO

 

2 c. warm water

 

1 pkg. or 2 and 1/2 tsp. dry active baking yeast

 

2/3 c. leftover mashed potatoes (1/2 lb. russet potatoes, cooked

 

and mashed)

 

OR 2/3 c. instant organic mashed potato flakes mixed with 1/2

 

c. boiling water

 

1/3 c. Earth Balance

 

1/2 c. wheat germ

 

1/4 c. soymilk powder

 

1/2 c. light unbleached or white beet sugar

 

juice and grated zest of 1 medium organic orange

 

1 T. mahlepi OR 2 T. Mahlepi Substitute (see *Note)

 

2 tsp. salt

 

2 tsp. pure almond extract

 

1/8 tsp. turmeric

 

4 and 1/2 c. unbleached white flour

 

2 c. wholewheat flour

 

1/2 c. lightly-toasted slivered almonds

 

Glaze:

 

2 T. orange juice

 

2 T. vegan sugar

 

Garnish:

 

Sesame seeds or slivered almonds

 

 

 

 

 

 

 

 

[Guest guest]

Apparently, some sugars are processed/refined using bone char:

 

http://www.vegfamily.com/articles/sugar.htm

 

It is the ones that are not that are considered vegan.

 

 

-Erin

www.zenpawn.com/vegblog

 

 

, " Pat Carson " <a0003539

wrote:

>

> Hmmm. Vegan sugar is a new one on me - How does that work?

>

> Faith