Sweet Knot Bread

Orthodox Easter is a big deal for us; this year is very special.
Ever since my mum passed away, I never wanted to celebrate or make anything - especially during Easter.
It was her favourite time of the year, and she made many sugar-free treats for me and her friends. Mum would always be at church and loved the late nights.
It had never been the same since she passed away. Every Easter moment reminds me of her.
This year, I've decided it's time to heal, and by healing, that meant trying out in my own special way the beautiful celebratory biscuits, cakes and bread we traditionally make. This sweet knot bread was always a favourite of mine growing up, but now that I'm healing from SIBO and am dairy-free, I decided to make an alternative variation.
This knot bread is dairy-free, using plant butter and milk. Its sugar content is also quite low compared to that of store-bought varieties.
If you want sweeter bread, sprinkle icing sugar on top or toast, then add a spread. I like mine plain and heated, and that's sweet enough for me!
I hope you like this recipe. It takes a bit of time, but it's therapeutic and rewarding when baked, and your house will smell like vanilla cake.
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Enjoy!
For the Bread
- 2 teaspoons of
- 1 cup warm Almond unsweetened milk
- 3 large or 4 small eggs
- Pinch of salt
- 3/4 cup sugar, plus 1 teaspoon
- 1/3 cup vegan butter melted
- 1 tablespoon vanilla
- 6 to 7 cups all-purpose flour
- Parchment paper or oil to grease tray
For the wash
- 1 egg yolk
- 2 tbsp almond milk
- 2 tbsp sugar
- As many almond flakes as you wish (or sesame seeds)
Instructions
1. Dissolve yeast in 1/2 cup of warm water with a teaspoon of sugar. Let it sit for 20 minutes, and it should cool down. If not, start again with warm water
2. Using the whisk attachment on your mixer, beat the eggs with the rest of the sugar until smooth and light in colour. Add the melted butter, salt, vanilla, yeast mixture, and milk until they combine well.
3. Switch to the dough hook on your mixer.
4. Gradually beat in the cups of flour. If the dough is still very sticky at this point, add flour until it starts pulling away from the bowl's side.
5. Turn the dough onto a lightly floured surface and work in just enough of the remaining flour until a soft, not sticky, dough forms. Knead the dough by turning and pushing with the heel of your hand for 10 minutes. The dough will become smooth and elastic.
6. Put the dough into a bowl sprinkled with flour
7. Cover the bowl with plastic wrap or a kitchen towel, and allow it to rise in a warm draft-free spot for about an hour and a half or until it has doubled.
8. Grease your baking pans or a cookie sheet, or line them with parchment paper.
9. Turn the dough out onto a floured surface.
10. Punch down the dough. Divide into three long rolls and then braid them
11. Put in your tray, cover with plastic wrap and a tea towel and let it sit for one hour to rise again
12. Prepare the glaze by combining the egg with the milk. Brush the dough with the glaze. Then sprinkle with sesame seeds or slivered almonds.
13. Bake in a preheated 180-degree oven for 40 minutes for the large loaf and 30 to 35 minutes for the small loaves. I don't have a digital thermometer; I just tapped the top. If it sounds hollow, it's cooked through
14. The bread can be stored in plastic bags and frozen for up to three months.

[@deliciousfoodwishes]

Looks very tempting, nice and very well prepared, BIG like with best wishes