Food-grade lye can be purchased from selected pharmacies or pastry stores. Traditionally it was made by wrapping ash in cotton, boiling, then straining.

2 kilos hard flour
1 kilo sugar
1 glass food-grade lye
grated peel of one lemon
juice of one orange
1 1/2 glass cognac
1/2 kilo olive oil
boiled cinnamon
1/2 kilo leavening
1 piece yeast, about the size of a walnut    

Make the leavening (very hard), using almost half of the flour and then place in a wooden bowl. Heat olive oil until smoky. Let cool, then pour over remaining flour in a mixing bowl; the flour reacts to the hot oil. Combine thoroughly, then shape with a small well in the middle. Add remaining liquid ingredients–orange juice, lye, cognac, olive oil, cinnamon–into  well. Add sugar, then knead together until dough forms. It should be soft to begin the grating process since that is where the art of the dough for the loaf lies.

Separate dough into three pieces. Roll each piece into strips about an inch thick. Roll strips into shapes or braid. Place shaped dough on flat surface. Wet fingers with water and press dough at one point, for example the center, to make an indentation. Wet the end of a red-dyed Easter egg and place in indentation. Cover loaf and leave in warm place to rise overnight.

Brush top with an egg beaten with a little sugar. Bake until golden brown.

Issue: March/April 2007

Recipe and Photo by Gourmed.gr