Comments on: Tsoureki - Greek Easter bread

By: Caroline's Cooking

Caroline's Cooking — Wed, 27 Apr 2022 01:51:41 +0000

In reply to Gian Barlas. This makes me so happy to hear, glad it worked out well for you!

By: Gian Barlas

Gian Barlas — Tue, 26 Apr 2022 18:55:42 +0000

For years I was so intimated by this wonderful bread, till I found your easy to follow recipe. I Easter bread came out lovely. Thank you so such!!

By: Caroline's Cooking

Caroline's Cooking — Fri, 26 Apr 2019 02:08:17 +0000

In reply to Jayne. So glad you enjoyed! It will keep for a couple of days, possibly longer, kept at a cool room temperature in bread basket or wrapped.

By: Jayne

Jayne — Fri, 26 Apr 2019 00:12:01 +0000

So great!! How long does it last after making?

By: Caroline's Cooking

Caroline's Cooking — Wed, 06 Mar 2019 22:04:36 +0000

In reply to Erin. It's easier than you might think, and this dough is pretty easy to handle. Hope you'll give it a try!

By: Caroline's Cooking

Caroline's Cooking — Wed, 06 Mar 2019 22:03:49 +0000

In reply to Valentina. Thanks, the flavor is indeed so tasty - definitely worth a try!

By: Erin

Erin — Sun, 03 Mar 2019 04:23:52 +0000

This bread looks beautiful! I am hesitant to make something so pretty, but I love your video! Maybe there’s hope for me. 🙂

By: Valentina

Valentina — Sun, 03 Mar 2019 03:58:14 +0000

This bread looks fantastic. I love challah and brioche, so I know I'd love the texture, and the flavor sounds so lovely. I've never heard of mahleb and mastic, so I'm intrigued and well get some to try them out. Thanks for the introduction.

By: Caroline's Cooking

Caroline's Cooking — Tue, 27 Mar 2018 01:20:37 +0000

In reply to Amy's Cooking Adventures. Thank you, it's so tasty.

By: Amy's Cooking Adventures

Amy's Cooking Adventures — Mon, 26 Mar 2018 01:59:27 +0000

Stunning! This is a must try!

By: Caroline's Cooking

Caroline's Cooking — Wed, 21 Mar 2018 01:34:11 +0000

In reply to Colleen - Faith, Hope, Love, & Luck. Oh dear, I know it can be a bit tricky at times. I have taken to using my oven for rises (turned on low for a minute then off before putting in to be gently warm) which seems to be working not too badly. Hope you might give it a try!

By: Caroline's Cooking

Caroline's Cooking — Wed, 21 Mar 2018 01:30:55 +0000

In reply to Ellen. Thanks Ellen, it is wonderfully soft and has a nicely aromatic flavor. We loved it.

By: Caroline's Cooking

Caroline's Cooking — Wed, 21 Mar 2018 01:30:23 +0000

In reply to Karen. Thanks Karen, me too - now to think about the next loaf!

By: Caroline's Cooking

Caroline's Cooking — Wed, 21 Mar 2018 01:25:53 +0000

In reply to Wendy. Thanks Wendy, I love those specks too, shame you don't see them in the finished bread but I do love the color of the cooked loaf as well.

By: Caroline's Cooking

Caroline's Cooking — Wed, 21 Mar 2018 01:24:54 +0000

In reply to Christie. Thanks Christie - it's one to admire while it cools, then dig in ;)

By: Caroline's Cooking

Caroline's Cooking — Wed, 21 Mar 2018 01:23:28 +0000

In reply to Sue Lau. I do wonder who decided to try cooking with it! But it does add a nice distinct flavor. As I say if you can't find both, or don't won't to fork out for two new spices, then mahleb is the one I'd go for. Hope you give this a try!

By: Colleen - Faith, Hope, Love, & Luck

Colleen - Faith, Hope, Love, & Luck — Tue, 20 Mar 2018 13:37:22 +0000

If only yeast and I were friends...then, I would totally make this and it would come out actually looking like this!!!

By: Ellen

Ellen — Mon, 19 Mar 2018 21:51:55 +0000

Looks like a delicious bread. We have a large Greek community nearby and I've seen it in bakeries but never tried it. I need to make this.

By: Karen

Karen — Mon, 19 Mar 2018 19:16:51 +0000

This is a beautiful loaf Caroline. I'm glad you jumped back into baking bread!

By: Wendy

Wendy — Mon, 19 Mar 2018 18:04:40 +0000

That is a gorgeous loaf of bread. I love the specks of orange zest visible in the unbaked loaf. I can almost smell that loaf baking. YUM

By: Christie

Christie — Mon, 19 Mar 2018 17:40:17 +0000

It's so pretty!! Almost too pretty to eat. I said ALMOST!

By: Sue Lau

Sue Lau — Mon, 19 Mar 2018 14:41:17 +0000

Interesting read! I have never used mastic in cooking. It looks very much like frankincense and myrrh resins, however, which I have used as a raw burnt incense on coals before during the holidays. I never realized any of those could be used in cooking. It does make sense for the Easter bread though, since those type resins have been used "religiously" for centuries, especially in regards to Christianity. I'll have to grab some if I see it around and give this a try.