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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Greek Easter Bread
Message-ID: <9274@rochester.UUCP>
Date: Fri, 26-Apr-85 09:35:12 EDT
Article-I.D.: rocheste.9274
Posted: Fri Apr 26 09:35:12 1985
Date-Received: Sun, 28-Apr-85 06:24:43 EDT
Distribution: net
Organization: U. of Rochester, CS Dept.
Lines: 18

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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