Rania’s Greek Easter Bread Knots

Cooking With Rania - "Recipes for Easter"
KDKA Pittsburgh Today Live 4/6/2011

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Rania’s Greek Easter Bread Knots

INGREDIENTS
2 packs yeast
1/2 cups lukewarm water with 1-tablespoon sugar
1-cup sugar
1-cup milk
1 stick of sweet butter
3 eggs
2 egg yolks
1/2 cup fresh chopped dill
7 cups all purpose flour (approximately)

1 egg beaten with 1-tablespoon milk
Sesame seed
Hardboiled eggs dyed in red food coloring

DIRECTIONS
Proof yeast in sugar water until yeast mixture begins to bubble
Place milk in microwave and heat until hot. Remove milk from microwave and add butter - stir until butter begins to melt place all liquids with 1 cup sugar, 2 cups flour, dill and eggs in bowl of food processor process - continue adding flour until dough forms and is no longer sticky allow to rise in a warm place - covered - until doubled in volume.
Punch dough down and cut dough into 1-1/2 inch rounds. Roll each round between palms and work surface to 8-inch long rope. Tie each into loose knot. Place each knot on a parchment lined baking sheet brush with an egg wash and sprinkle with sesame seeds. Tuck a hard cooked dyed egg into the center of each knot. Allow to rise again until doubled in size. Bake in 350-375 degree oven until bread is golden brown and when tapped, it sounds hollow, about 20 minutes. Allow to cool on rack.
Yield: Approximately 20 pieces


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