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BREAD

Over the centuries, radical changes have been made in the way of living, in tastes and habits. The bread, however, remained and still remains a fundamental element of our diet, apart from racial, religious, geographical, social, cultura l differences. BREAD.

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BREAD

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  1. Over the centuries, radical changes have been made in the way of living, in tastes and habits. The bread, however, remained and still remains a fundamental element of our diet, apart from racial, religious, geographical, social, cultural differences. BREAD

  2. Bread is the dominant element of the table and the way it is used is ritual and symbolic. In all point-stations of life bread is offered as a symbol of beneficent power.

  3. Bread is one of the oldest prepared foods. It began to be manufactured in ancient Egypt. Around 10,000 BC, along with the spread of agriculture most probably began the production of bread, too.

  4. CUSTOMS OF BREAD IN GREECE In Greece there are several customs about bread, such as sourdough in weddings, Christmas bread, the bread on Shrove Monday and Easter bread.

  5. BREAD IN WEDDING A relative or friend of the groom brings a bread to the bride which she then puts on her head, where she wears a white handkerchief. Then she breaks it with her hands into two pieces.The custom is symbolic. The left side of the bread symbolises the bride's home and the right her parents’-in-law home. So if the largest piece of bread was the one that symbolised her home, good luck would be left, there. Otherwise, luck would follow the couple in their new life.

  6. The kneading of bread at the bride's home was not so simple. During sourdoughs’ preparation on Thursday, there was a whole ceremony. A song, wine, a'' small'' table (feast). • It was the last maiden bread for the bride.

  7. Christmas cake • Special care for every housewife at Christmas is making a Christmas cake (Christopsomo). At most areas, they make a cross in the middle with almonds and walnuts at its ends which symbolise rich production.

  8. Christmas cake • The decoration is determined even by the job of the housekeeper. So if they are farmers or shepherds, on the Christmas cake (Christopsomo) they form oxen and a plough or sheep and goats. Also at some places, they put a coin or anything into the dough to find the lycky one of the house when sharing it out.

  9. Lagana Bread on Shrove Monday ShroveMonday is celebrated throughout Greece as the beginning of the Lent season for the Eastern Orthodox Pascha, which lasts 40 days.A special day, it begins the holy season with clean hearts and spirit.

  10. Lagana was originally an unleavened bread but, over the years, a little yeast has crept into the recipes. It is a fairly flat loaf.In that day even the bread must be plane to prepare people for the 40 days Lent. This is why it is flat.

  11. EASTER BREAD GREEK TSOYREKI This bread means the end of Lent season. It is a sweet, braided bread often flavored with mahlab (a spice derived from sour cherry seeds), anise seeds, mastic, or citrus peel. Red colored eggs represent Christ's blood and rebirth.

  12. Tsoureki: Easter bread This braided bread, which is probably Byzantine in origin, is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries. INGREDIENTS • 2 7-gram packets active dry yeast 2 cups warm milk 9–10 cups flour 1 1⁄2 cups sugar 2 tsp. makhlépi (optional) 8 tbsp. butter, melted and cooled 6 eggs, 1 lightly beaten Salt 1 tbsp. grated orange zest 2 hard-cooked red-dyed eggs (optional) 2 tbsp. black cumin seeds • The preparation is complicated. If anyone wants to know it, we can explain the prosedure. Anyway, we brought some tsourekia for you. It will be our pleasure to accept it.

  13. TSOYREKI PREPARATION • 1. Dissolve yeast in milk in a large bowl. Stir in 1 cup of the flour and 1/2 cup of the sugar, cover bowl with plastic wrap, and set aside for 1 hour. Steep makhlépi, if using, in 1/2 cup simmering water for about 5 minutes. Strain, discard makhlépi, and set aside liquid to cool. • 2. Stir 1/2 cup water or makhlépi-scented liquid into yeast mixture. Add butter and 5 of the eggs and mix thoroughly. Sift 8 cups of the flour, salt, and remaining 1 cup sugar into mixture. Add orange zest, and mix thoroughly with a wooden spoon. Turn out dough onto a floured surface. Knead (adding more flour if necessary) until smooth, about 10 minutes, then form into a ball and place in a lightly greased bowl. Cover with a clean dish towel and set aside to rise for 2 hours.

  14. Tsoureki • 3. Return dough to floured surface. Divide into 6 parts, rolling into ropes about 15" long. For each loaf, tightly braid 3 ropes, then press 1 dyed egg (if using) near the end of each braid. Set bread aside to rise again for 1 hour on a lightly greased cookie sheet. • 4. Preheat oven to 350˚. Brush bread with beaten egg, sprinkle with cumin seeds, and bake until golden, 40–50 minutes.

  15. Thank you

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