Greek Easter Bread
From Atkins Kitchen.
This lightly sweetened, cinnamon- and orange- scented loaf is part of the Greek Easter tradition. Our bread mix makes it easy as well. Red eggs are customary, but you may opt for pastels if you prefer.
6 hard cooked eggs
1 cup water
1 tablespoon red food coloring
1 teaspoon white vinegar
1 box (12.6 ounces) Atkins Quick and Easy Country White Bread Mix *
1 1/2 cups warm water
4 tablespoons melted butter
1/4 cup granular sugar substitute
1 teaspoon grated orange rind
1/2 teaspoon cinnamon
4 Crimson eggs
2 tablespoons sliced blanched almonds
1. For eggs: Place eggs in a stainless steel bowl large enough to hold them in a single layer. Bring water, food coloring and vinegar to a boil. Pour over eggs; let sit 5 minutes or longer until egg shells absorb color. Remove eggs from bowl and set aside on a rack to dry.
2. For bread: Line a baking sheet with parchment paper. Place bread mix in a large bowl. Mix water, butter, egg yolk, sugar substitute, orange rind and cinnamon. Add to bread mix. Mix with a spoon to form a soft dough. Knead by hand one 1 minute.
3. Press dough into a 6” x 8” rectangle, then cut lengthwise into 3 strips. Roll each strip into a rope measuring about 22” to 24”. Working directly on the baking sheet, braid the strips. Shape braid into a 10”- to 12”- diameter circle. Tuck eggs into braid, spacing evenly. Cover with plastic wrap and allow to rise two hours or until doubled in bulk.
4. Heat oven to 350º F, about 15 minutes before dough finishes rising. Gently brush dough with remaining egg white and sprinkle with almonds. Bake 45 to 50 minutes, until golden brown and firm to the touch. Remove from oven and transfer to wire rack to cool completely.
Prep time: 20 minutes
Bake/Cook time: 45 minutes
Carbohydrates: 11.5 grams, Net Carbs: 5 grams
Fiber: 6.5 grams, Protein: 18.5 grams, Fat: 6.5 grams