Vasilopeta (Greek New Year's Bread)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 70.0012 |
| Energy (kCal) | 2239.1608 |
| Carbohydrates (g) | 260.0329 |
| Total fats (g) | 106.1262 |
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Cuisine
European >> Greek >> Greek
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. In a large bowl, dissolve yeast in warm water, add milk and salt. | 2. Stir in 3 C flour, batter will be lumpy. | 3. Let rise in a warm place about 90 minutes till double in volume. | 4. Mix in sugar, eggs, yolks, butter and lemon peel. | 5. Stir in enough flour to make a soft dough (7-8C). | 6. Turn dough onto a lightly floured surface and knead 5- 10 minutes till smooth and elastic. | 7. Shape into a ball and place in large greased bowl,turning to bring greased side up. | 8. Cover and let rise till doubled, about 60-70 minutes. | 9. Punch down dough and knead 1-2 minutes; let rest 10 minutes. | 10. Grease 2 bread pans. | 11. Cut dough into 2 equal pieces. | 12. Cut one piece into 3 equal pieces and roll each into a 15 inch cylinder. | 13. Braid the 3 cylinders, pinching the ends to seal. | 14. Tuck ends under and place in prepared pan. | 15. Repeat with remaining half of dough. | 16. Cover loaves and let rise till double in volume, about45 minutes. | 17. Heat oven to 350, brush top of loaves with beaten egg, and bake 45- 50 minutes till bread sounds hollow when tapped on the bottom. | 18. If bread seems to be getting too brown after 20 minutes or so, cover them loosely with foil. | 19. Remove from oven and cool on wire racks 5 minutes. | 20. Remove loaves from pans and cool completely. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| active yeast | 2 | packages | - | - | - | - | |
| water | 1/2 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| milk | 2 | cups | 297.68 | 23.3264 | 15.372 | 15.9576 | |
| salt | 1 | teaspoon | - | - | - | - | |
| purpose flour | 10 -11 | cups | - | - | - | - | |
| sugar | 1 | cup | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| egg | 4 | 286.0 | 1.44 | 25.12 | 19.02 | ||
| egg yolk | 3 | 164.22 | 1.8309 | 8.0886 | 13.5354 | ||
| butter | 1/2 | cup | unsalted melted | 684.0 | 31.428 | 21.372 | 57.6 |
| lemon | 1 | teaspoon | fresh-grated rind | 1.2808 | 0.4116 | 0.0486 | 0.0132 |
| egg | 1 | beaten | 286.0 | 1.44 | 25.12 | 19.02 | |
| water | 2 | tablespoons | 0.0 | 0.0 | 0.0 | 0.0 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.