[net.cooks] Greek Easter Bread

nemo@rochester.UUCP (Wolfe) (04/26/85)

This Easter my wife and I tried to make a traditional Greek Easter
bread that is a braided, circular loaf with a sort of sweet, eggy
dough.  It has several hard-boiled eggs embedded in the crust that
have (usually) been dyed red.  While the bread came out great, we
had a problem with the eggs.  The food color dye (food coloring, water
and vinegar) came off the eggs and onto the bread wherever they were
in contact.  Are there any bakers out there familiar with this loaf?
How do you dye your eggs?  What do you do to keep the dye from transferring
to the bread?
In anxious anticipation,
Nemo
-- 
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eac@drutx.UUCP (CveticEA) (04/29/85)

Dyed eggs for Greed Easter Bread:

I believe that the traditional dyed eggs are done so with natural dyes.
e.g. steeping the eggs in tea or coffee will produce a nice shade of brown.
You can use other things (I'm not sure what) to produce yellow.  Anybody
out there know?  I bet eggs dyed this way don't bleed as readily as the
food color variety.

Betsy Cvetic
ihnp4!drutx!eac

jcp@osiris.UUCP (Jody Patilla) (05/02/85)

> Dyed eggs for Greed Easter Bread:
> 
> I believe that the traditional dyed eggs are done so with natural dyes.
> e.g. steeping the eggs in tea or coffee will produce a nice shade of brown.
> You can use other things (I'm not sure what) to produce yellow.  Anybody
> out there know?  I bet eggs dyed this way don't bleed as readily as the
> food color variety.
> 
> Betsy Cvetic
> ihnp4!drutx!eac

	Onion skins produce a nice yellow color.
-- 
  

jcpatilla

"'Get stuffed !', the Harlequin replied ..."