← All recipes

Vegan Greek Easter Bread - Tsoureki or Lambropsomo (Bryanna's)

Vegan Greek Easter Bread - Tsoureki or Lambropsomo (Bryanna's) is a volume 10-03 mar 2007 recipe made with Warm Water, Dry Active Baking Yeast, Earth Balance, Wheat Germ, and Soymilk Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 1 pkg
• 1/3 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1
• 1 tbsp
• 2 tsp
• 2 tsp
• 1/8 tsp
• 4 1/2 cup
• 2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   The night before baking or in the morning when planning to bake late in the afternoon: in a large mixing bowl or the bowl of a heavy-duty mixer, combine the water and yeast.

2. 2

   When the yeast has dissolved, add the mashed potatoes, Earth Balance, wheat germ, soymilk powder, sugar, orange juice and zest, mahlepi or substitute, salt, almond extract and turmeric.

3. 3

   Mix in the unbleached flour.

4. 4

   Knead well for 5 to 10 minutes (using as little flour as possible if kneading by hand -- the dough should be soft and velvety).

5. 5

   Place the dough in a greased bowl which will allow for doubling of the dough, turn it over to grease the top, and cover with plastic wrap, or place inside of a large plastic bag (to prevent the dough from drying out).

6. 6

   Divide the risen dough into 2 equal parts.

7. 7

   I have a quick and easy way of braiding bread dough.

8. 8

   Roll each part into an 18-inch-long "rope".

9. 9

   Now, with a sharp knife, make to long cuts, leaving the dough attached at the top, with 3 strips of dough.

10. 10

    Now, starting at the top, braid the three sections together. Now, starting at the top, braid the three sections together.

11. 11

    Tuck the ends under and fold the top part under and then poke it through the top of the braid.

12. 12

    Repeat with the second piece of dough.

13. 13

    Now, on nonstick or lightly-oiled baking sheets, form each braid into a ring and tuck the ends together so that they look neat.

14. 14

    Cover and let rise in a warm place until doubled.

15. 15

    Preheat the oven to 350 degrees F.

16. 16

    Bake the unglazed loaves for 20 minutes, then brush them with the Glaze and sprinkle the loaves with sesame seeds or slivered almonds (I did one of each).

17. 17

    Bake for about 15 minutes more, or until a rich and shiny chestnut color.

18. 18

    Cool on racks before serving.

19. 19

    Since this dough rises in the refrigerator slowly, make this dough the night before baking, or make in the morning and bake the bread late in the afternoon.

20. 20

    The finished breads can be made ahead and frozen.