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Sue Ford knows that I'm always a sucker for a delicious bread. Reggie Dwork posted a Greek Easter Bread to the bread bakers digest in January, from More Bread Machine Magic, by Linda Rehberg and Lois Conway (St. Martin's Press). Reggie wrote: This bread always draws rave reviews when shared with friends. Don't pass it up. It's also a bread that defies the rules because the dough looks more like a batter than a bread dough in some machines. Have faith, it will bake up just fine. Sue modified the recipe a bit and her changes follow.
Greek Easter Bread
1-1/2 Lb Loaf
2 Lb Loaf
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hr before slicing.
Nutrition according to original recipe:
Here are Sue's changes, for the Toastmaster ABM. Note the additional
This bread may also be prepared manually, or shaped after an initial rise in the abm, and baked in a 375F oven for about 25 minutes. In this case, be sure to press a hard-boiled egg into the top before the second rise for a traditional loaf.
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