Greek Christmas Bread

"VERY IMPORTANT NOTE: This recipe uses 1/2 a recipe of Recipe #307801, which I am unable to list in the ingredient list. I hope this is not too confusing, but it was the only way Zaar would let me do it. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986. From "Festive Breads from your Food Processor", Good Food Magazine, December 1986. If figs and raisins are very dry, soak separately in hot water to cover about 30 minutes. Drain and pat dry with paper towels."
 
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Ready In:
1hr 55mins
Ingredients:
8
Yields:
1 loaf
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ingredients

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directions

  • Make Quick Yeast Dough.
  • Remove stems and cut figs into quarters. Place anise seeds in food processor fitted with steel blade; process 1 minute. Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped. Add raisins and process just until combined.
  • Roll out dough on lightly floured surface into 18x4-inch rectangle. Turn dough so that one long edge faces you. Spread filling over dough, leaving 1/2-inch border on each edge. Brush edges with water. Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide. (Loaf will be slightly horn-shaped.) Place loaf seam side down on unreased baking sheet. Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil. Tuck tapered end into coil.
  • Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes.
  • Heat oven to 400 degrees.
  • Brush loaf lightly with water. Bake 5 minutes. Reduce heat to 350 degrees and bake loaf 20 minutes longer. Transfer bread to wire rack and let cool slightly.
  • Brush honey over warm bread. Cut into 10 equal slices.

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Reviews

  1. 3rd time's the charm? Having trouble getting my reviews to go thru!<br/>So lets see... I substituted regular raisins for the golden ones and had to omit the anise extract. I really liked the flavor. Hubby said it reminded him a little of fig newtons... if you changed the shape of the bread you could easily make newtons... but they would be MUCH more flavorful and this comment shouldn't prevent anyone who doesn't like newtons from trying it.<br/>The loaf was a little small but I sliced it into natural sized slices and automatically got 10 pieces. If you are feeding a crowd though I would make both loaves because they may want more than one.
     
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Tweaks

  1. 3rd time's the charm? Having trouble getting my reviews to go thru!<br/>So lets see... I substituted regular raisins for the golden ones and had to omit the anise extract. I really liked the flavor. Hubby said it reminded him a little of fig newtons... if you changed the shape of the bread you could easily make newtons... but they would be MUCH more flavorful and this comment shouldn't prevent anyone who doesn't like newtons from trying it.<br/>The loaf was a little small but I sliced it into natural sized slices and automatically got 10 pieces. If you are feeding a crowd though I would make both loaves because they may want more than one.
     

RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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