Recipe by ANNAV
"The Vasilopita is a Greek New Year's Bread. It is made in honor of a beautiful act of charity by St. Basil to the poor and needy of his flock. In order to insure that the needy would have money for life's necessities, and knowing that the needy were also proud people, St. Basil had the ladies of his church bake sweet bread with coins baked into them. In this way he could give them money without demeaning them at all. It is therefore traditional to bake a coin into the Vasilopita (St. Basil's Bread). The one who receives the coin is considered to be especially blessed for the year."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (.25 ounce) package
active dry yeast
Makes good bread and wonderful toast!
Had a bit of trouble with the recipe, because the first part instructs you to put milk, yeast and some flour to rise, but then it doesn't specifically tell you to mix it in with the big bowl of flour.
My dough was almost too much for a 9" round pan.
The flavor is really good, and it makes some of the best toast I've ever had! It's close to my grandmother's recipe, which I've been trying to replicate for several years.
I had to let this rise for at least an hour and a half in order for it to double in size. 30 minutes was not long enough as indicated in your recipe. I baked the loaf in a 9 X 9 in. pan for 40 minutes. This pan size is questionable as the bread did rise quite a bit during the baking period. I was afraid it would fall over. An 8 X 8 pan would have caused this bread to end up on my oven floor. It was a beautiful dark golden brown color when I removed it from my oven. Later the middle sank. The middle of the loaf was doughy. The flavor of this bread was nothing to write home about. We didn't think this bread was sweet or flavorful enough. The texture was interesting. It is between a cake and a bread. I would not recommend anyone to try this recipe until you perfected the instructions. I am giving this a one star since you need to tweek this recipe.
great sweet taste. also, really convenient b/c you don't have to knead it. the texture leaves a little to be desired, but the taste makes up for it. the only problem is that this needs to be in a 9x13 cake pan. the 8x8 is entirely too small.
I used 1 tablespoon of yeast, 3/4 cups of milk, 3 eggs, 1 1/2 teaspoon grated orange rind, 1teaspoon almond extract, 3/4 cup brown sugar, 4 1/2 cups flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 cup melted butter and 1more egg for glazing with the almonds. I made it like ordinary bread rising three times and baking it at 350. It turned out perfect.
This is a nice lightly sweet bread. Agree with others.. use 13X9 pan or be prepared for a mess in your oven. The texture is between a pound cake and a bread.. everyone enjoyed this
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 262
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make homemade pita bread in your bread machine.
See how to make a light Italian yeast bread with delightful dimples.
See how to make homemade no-knead Italian ciabatta bread.