Tsoureki – Traditional Greek Easter Bread (Easy + Tips)

This traditional Greek Easter bread is buttery, sweet and aromatic. It is pillowy soft, ultra fluffy and has a wonderful stringy texture. Tsoureki is a sweet bread infused with exotic spices and orange zest and topped with sliced almonds.

loaf of tsoureki bread split in half on a kitchen towel with red eggs

Have you ever been to a Greek Easter family gathering? The atmosphere is really jubilant and extremely LOUD (most Greek get-togethers are)!

Apart from the lamb, the star of the show is Tsoureki – traditional Greek Easter bread!

Tsoureki is unlike any other sweet bread you’ve ever had! It is my absolute favorite kind of sweet bread because of its unique flavor!

In this post, I’ll show you how to make it, 2 different ways!

What is Tsoureki?

Tsoureki (pronounced tsoo-RE-kee) is a traditional Greek sweet bread made during Easter, but other variations are also made throughout the year in Greece. It’s often decorated with red eggs, which symbolize the blood of Jesus Christ.

Tsoureki is a brioche-style bread with aromatic spices, similar to challah and other sweet breads found in various countries, however, it has 2 traditional ingredients that you won’t find in other sweet breads: mahleb and mastic gum. This is what makes this bread unique to Greek cuisine.

Tsoureki isn’t difficult to make, but you do need to plan ahead and be very patient. It does require time, but trust me, though, it is totally worth it!

WHAT MAKES THIS RECIPE STAND OUT FROM TRADITIONAL ONES

There are 3 things that make my Tsoureki recipe stand out from most traditional ones.

First of all, I use two different methods: one with a stand mixer and one that doesn’t require any kneading. You can print out whichever method you prefer – both recipe cards are at the bottom of the post.

Finally, my recipe guarantees a stringy texture!

The stand mixer

When using my stand mixer, I’ve discovered that I can make the same bread WITHOUT making a starter first, I just add the active dry yeast into the flour before incorporating the wet ingredients.

This method is a bit faster since I skip dissolving the active dry yeast. It saves some time and I still get great results.

To learn about whether you really need to dissolve active dry yeast or not, you can read this informative article from King Arthur Baking.

Approximate time needed from start to finish = 3 hours.

No-knead

A friend of mine asked me if Tsoureki could be made completely by hand, because she doesn’t have a stand mixer.

You can totally make it by hand, but you’ll have to knead it for about 15-20 minutes, which is quite tedious.

So, I adapted my own (stand mixer) recipe using a no-knead method from Chef Argiro, a famous chef here in Greece.

Approximate time needed from start to finish = 4 hours.

Texture

Tsoureki is ALL about the stringy texture inside! I have 2 super tips for getting the PERFECT stringy texture and making the bread incredibly soft and moist!!!  In the pictures below, you can see just how fluffy and stringy the bread is! Just look at those gorgeous strands!!!

stringy tsoureki bread pulled apart

WHAT YOU NEED TO MAKE TSOUREKI – TRADITIONAL GREEK EASTER BREAD 

Bread flour: I use bread flour instead of all purpose flour because it creates the perfect texture. Bread flour has more protein which is needed to create lots of gluten. It’s the gluten that gives you those strands and strings and makes the bread elastic! I have tried it with all purpose flour and it turned out OK, but it was drier and crumblier than the one made with bread flour.

Sugar: I use white, granulated sugar.

Eggs: I use 1 medium whole egg plus 1 egg yolk for the egg wash.

Spices & salt: Mahleb and mastic gum give this bread an extraordinary flavor! The salt also enhances the combination.

Butter: I use unsalted butter.

Yeast: I use active dry yeast for this recipe. You could use fresh yeast if you prefer.

Milk: I use low fat milk because that’s what we have at home, but you can use what you have.

Vanilla: Vanilla isn’t traditionally used in this recipe, however I think it really adds flavor. You could omit it, if you want.

Almonds: I top the bread with sliced almonds, but you could also use sesame seeds.

tsoureki bread on kitchen towel with orange and almond slices

FREQUENTLY ASKED QUESTIONS

What is mahleb?

Mahleb is ground cherry stone from St. Lucy’s cherry trees, which are popular throughout the Mediterranean. In Greece, it’s called mahlepi. Mahleb powder is very popular in numerous Greek and Middle Eastern pastries. It is extremely aromatic and offers a rich flavor, especially in baked goods.

What is mastic gum?

The Ancient Greeks harvested mastic over 2,000 years ago. Mastic is a resin from mastic trees. These trees are found in different parts of the world, but only the mastic trees on the island of Chios in Greece produce extractable resin, also known as mastic gum. Today, mastic gum is used for baking and cooking, but it’s also used in perfumes and cosmetics.

Can mahleb and mastic gum be substituted?

Unfortunately not. You could make this bread without them, but it won’t have the characteristic tsoureki flavor. But it will still be a really good sweet bread!

Where can I find mahleb and mastic gum?

In the US, you’ll usually find them in specialty stores or even in larger supermarkets, especially around Easter. You can also find them online.

Can this bread be made by hand?

Yes! This recipe uses a stand mixer which is really convenient, but you can totally make this by hand, just like my Yiayia did! The trick is to knead the dough really well for about 15-20 minutes.

Can I bake this bread with a dyed egg?

Many Greeks bake this bread with a dyed egg on top for Easter. If you want to add the egg, just tuck it into the braid before baking. I usually avoid this because I don’t like how the dye gets into the bread, so I usually add the eggs after I bake the bread and it has cooled.

How do you store this sweet bread?

I usually wrap it in plastic wrap or a freezer bag. It will last for about 3-5 days at room temperature. Just make sure it’s cooled completely before wrapping it.

Can this bread be frozen?

Yes! I often freeze individual slices or small rolls after the bread has baked. You could freeze the entire loaf, too, if you want. Just make sure that it has completely cooled. Then wrap it in plastic wrap and put it in a freezer bag. It can be frozen for up to 2 months.To thaw, just put it in the refrigerator overnight, or let it thaw on the kitchen counter without removing the wrapping.

Can this bread be made ahead?

Sure! You can prepare the dough and then put it in the refrigerator overnight. It will rise slowly. The next day, leave it out on the counter until it reaches room temperature. Then knead it for a few minutes before you start cutting, shaping and baking it.

BEFORE YOU START

I always preheat my oven to 95°F / 35°C. Once the temperature is reached, I turn the oven off.

This will create a nice warm environment that will help the dough rise.

HOW TO MAKE TSOUREKI – TRADITIONAL GREEK EASTER BREAD

METHOD #1: STAND MIXER

Tsoureki steps 1-4

STEP 1

In a saucepan, add the milk, butter, orange zest, sugar, vanilla & spices & whisk together.

Gently heat on low until butter & sugar melt – do not boil (it should be no more than 100 F / 40 C).

STEP 2

Whisk the egg and salt together and add it to the milk mixture.

STEP 3

Into a bowl of a stand mixer, add the flour and the active dry yeast.

STEP 4

Add the milk/egg mixture and mix on high speed for exactly 15 minutes – it will look very sticky, but it’ll come together – don’t add more flour.

HOW TO TELL WHEN THE DOUGH IS FULLY KNEADED

While kneading the dough (either in the stand mixer or by hand) you will notice that it’s quite sticky. Don’t be tempted to add more flour because it’ll make the bread really tough. Just keep kneading it! It will eventually come together. You’ll know it’s fully kneaded when it doesn’t stick to the sides of the bowl and most of it gathers around the hook. When the dough is elastic and you can pull it from the bowl, you’ll know that it has been fully kneaded, as you can see in the picture below.

fully kneaded tsoureki dough being pulled from bowl

After that, grease a large bowl with vegetable oil and put the dough in it. Toss it around so it’s covered in oil. Cover with plastic wrap and then a clean kitchen towel. Place it in the preheated oven and let it rise until it’s double in size, about 2 hours. In the pictures below, you can see how it doubled.

tsoureki dough before and after it rises

HOW TO BRAID THE DOUGH TO MAKE A STRAIGHT LOAF & A BRAIDED RING

how to braid tsoureki steps 1-3

how to braid tsoureki steps 4-5

how to braid tsoureki steps 6-7

how to braid tsoureki steps 11-14

STEP 1

Grease your hands and shape the dough into a log.

STEP 2

Stretch and fold the dough 10-12 times – this helps create the stringy texture.

STEP 3

Cut the dough in half and then cut each half into 3 even pieces and form balls.

I like to weigh the dough first before dividing it and rolling the pieces into ropes. That way, they are all the same size and the tsoureki will be evenly shaped all around. You don’t have to do this, but it just makes the loaf look nicer.

STEP 4

Roll out each ball into 3 ropes, about 18-20 inches (45-50 cm) long.

Place 2 ropes side by side, and pinch the top ends together.

STEP 5

Place the 3rd rope in the middle and pinch the top ends together.

STEP 6

Loosely braid the ropes.

Start by placing the right rope over the middle one.

STEP 7

Then place the left rope over the middle one.

STEP 8

Continue until you reach the bottom.

Pinch the ends together and fold them under to seal the braid.

STEP 9

Pinch the ends of the top part of the braid and fold them under to seal.

STEP 10

Place it on a baking sheet and straighten if necessary.

STEP 11

Repeat with the remaining dough.

For a braided ring, place it in a well-buttered springform pan.

STEP 12

Pinch the ends  together and tuck them under to seal.

STEP 13

Cover the dough and let it rest for about 30 minutes until it’s slightly puffy.

Gently brush the tops with egg wash.

STEP 14

Add the sliced almonds and bake.

METHOD #2: NO-KNEAD

No Knead Tsoureki step 1-2

No Knead Tsoureki step 3-4

No Knead Tsoureki step 5-8

STEPS 1 & 2

In a medium-sized bowl, add the active dry yeast, a teaspoon of sugar and the warm milk (not hot). Stir everything together.

Cover the bowl with plastic wrap and let it activate. It should take about 10-15 minutes.

STEPS 3 & 4

In a saucepan, add the milk, butter, orange zest, sugar, vanilla & spices & whisk together.

Gently heat on low until butter & sugar melt – do not boil. If it’s too hot, set it aside to cool.

Whisk the egg and salt together and set it aside.

STEPS 5 & 6

Add all the wet ingredients to the flour and mix with a silicone spatula (or spoon). It will be very shaggy and wet. Do not add more flour.

STEPS 7 & 8

Cover with plastic wrap and let it rise until it’s doubled in size (about 2 hours).

STEPS 9 & 10

Grease your hands and work surface with oil and stretch and fold the dough 10-12 times. Lightly grease a bowl and toss the dough in it to cover it on all sides.

Let it rise again in the prepared oven until it doubles in size (about 1 hour).

If you want, you can put it in the refrigerator now and let it rise slowly overnight and continue the next day.

Then you cut and braid the dough as shown in the steps above and bake.

Here’s what the no-knead tsoureki looks like:

no nead tsoureki on baking sheet

As you can see from the other pictures, there is no difference in texture and it tastes exactly the same as the one that was made with the stand mixer!

HOW TO MAKE COILED TSOUREKI ROLLS

Instead of a straight braided loaf, you could make individual rolls, which are just perfect for breakfast! They are not only pretty, but they are really easy to make, too!

how to make coiled tsoureki rolls

STEP 1

Roll the dough into two ropes, about 15 inches (38 cm) long and place them side by side.

STEP 2

Lift one rope and go over and then under the other rope.

STEP 3

Continue twisting (going over and under) until you reach the bottom.

STEP 4

Start at one end and begin rolling the dough into a spiral.

STEPS 5 & 6

Continue rolling and then pinch the end and tuck it under.

coiled tsoureki rolls on a plate and in a basket with red dyed eggs and red and white kitchen towel

TIPS FOR THE BEST TSOUREKI – TRADITIONAL GREEK EASTER BREAD

  • Before beginning, make sure your yeast hasn’t expired.
  • All the ingredients should be at room temperature when you start.
  • You really need bread flour to make tsoureki, as it has more protein needed to make gluten for the perfect texture.
  • Tsoureki dough isn’t supposed to be fluffy like my swirled cinnamon raisin bread, it’s a bit dense. If more flour is added, it could get really hard.
  • For best results, I suggest measuring the flour properly with a digital scale, which is such a huge time-saver in the kitchen. Check out this post for more detailed information about how to measure flour properly.
  • If you can’t find ground mahleb and mastic gum, you can get them as seeds and easily grind the spices yourself in a spice grinder or food processor. You could also use a mortar and pestle. If you’re using a mortar and pestle, add half a teaspoon of sugar so that it’ll be easier to grind.
  • Be careful not to add more mastic gum than what is in the recipe. Too much mastic gum can make the Tsoureki very bitter.
  • Every kitchen is different and the environment plays a major role in how long it takes for the dough to rise. For me, it takes an average of 2 hours, but for some, it may take as long as 5, depending on how cold the kitchen is.
  • Be really gentle when brushing the top with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.

close up of tsoureki bread cut in half on kitchen towel with red eggs in background

SECRETS FOR SUPER SOFT TSOUREKI BREAD WITH THE PERFECT STRINGY TEXTURE

  • I’ve noticed that when I twist the ropes BEFORE I braid or shape them, it helps to create an even more stringier texture inside.
  • I always use a small glass baking dish filled with about 1-2 cups of hot water and put it under the tsoureki while it’s baking. This creates some steam that will make the tsoureki really soft, pillowy and shiny on top!

Ideas for Leftover Tsoureki

This sweet bread is heavenly on its own, however, I love using it for lots of other yummy treats, too!

Here are a few ideas in case you have any leftovers:

  • Slice and toast it and then slather it with butter!
  • Use it to make caramelized croutons! It’s absolutely delish over this Chocolate Soup!!
  • Make bread pudding with it!
  • Use it to make the most incredible French toast you’ve ever had!
  • Spread some Nutella over it.
  • Dip it into Greek coffee.
  • Spread some butter and jam or marmalade on it.
  • Cut into pieces and put over Greek yogurt. Sprinkle some walnuts or almonds and drizzle with honey.
  • Cut into pieces and serve with ice cream and pour some of this  Chocolate Syrup on top! DIVINE!

tsoureki bread ring on blue surface with orange and almond slices

I really hope you try this amazing Tsoureki – Traditional Greek Easter bread, even if it isn’t Easter!

~Voula

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Let me know how this traditional Greek Easter bread turns out for you in the comments below! I’d love to hear from you!

 

Tsoureki - Traditional Greek Easter Bread (Stand Mixer Method)

This traditional Greek Easter bread is buttery, sweet and aromatic. It is pillowy soft, ultra fluffy and has a wonderful stringy texture. Tsoureki is a sweet bread infused with exotic spices and orange zest and topped with sliced almonds. 
Prep Time20 mins
Cook Time30 mins
Total Time3 hrs
Course: Breakfast, Dessert
Cuisine: Greek
Keyword: Tsoureki, No-knead, Easter Bread, sweet bread, Greek
Servings: 2 loaves or 1 loaf and 4 coiled rolls

Ingredients

  • 1 cup milk (250 ml)
  • 2.5 oz (70g) (½ a stick + 1 tablespoon) unsalted butter 
  • zest from one orange
  • 1 cup sugar (200 g/ 7 oz)
  • 1 teaspoon vanilla (optional)
  • 1 ½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
  • ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)
  • 1 medium egg (about 50 g / 1.8 oz), at room temperature
  • ¼ teaspoon salt
  • 4 ½ cups +2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
  • some light vegetable oil to grease the bowl, about 2 tablespoons

For the topping

  • 1 egg yolk
  • 1 teaspoon water
  • sliced almonds

Instructions

  • In a saucepan, add the milk, butter, orange zest, sugar, vanilla & spices & whisk together.
    Gently heat on low until butter & sugar melt - do not boil (it should be no more than 100 F / 40 C).
  • Whisk the egg and salt together and add it to the milk mixture.
  • Into a bowl of a stand mixer, add the flour and the active dry yeast.
  • Add the milk/egg mixture and mix on medium-high speed for exactly 15 minutes - it will look very sticky, but it'll come together - don't add more flour.
  • You’ll know it’s fully kneaded when it doesn’t stick to the sides of the bowl and most of it gathers around the hook.
  • Grease a large bowl with vegetable oil and put the dough in it. Toss it around so it’s covered in oil. Cover with plastic wrap and then a clean kitchen towel. Place it in the preheated oven and let it rise until it’s double in size, about 2 hours.

Braid & Bake

  • Preheat the oven to 356°F / 180°C.
  • Grease your hands and shape the dough into a log.
  • Stretch and fold the dough 10-12 times - this helps create the stringy texture.
  • Cut the dough in half and then cut each half into 3 even pieces and form balls.
  • Roll out each ball into 3 ropes, about 18-20 inches (45-50 cm) long.
    Place 2 ropes side by side, and pinch the top ends together.
  • Place the 3rd rope in the middle and pinch the top ends together.
  • Loosely braid the ropes. Start by placing the right rope over the middle one. Then place the left rope over the middle one.
  • Continue until you reach the bottom. Pinch the ends together and fold them under to seal the braid. Pinch the ends of the top part of the braid and fold them under to seal.
  • Place it on a baking sheet and straighten if necessary.
  • Repeat with the remaining dough. For a braided ring, place it in a well-buttered springform pan. Pinch the ends together and tuck them under to seal.
  • Cover the dough and let it rest for about 30 minutes until it's slightly puffy.
  • Fill a small glass baking dish with 1-2 cups of hot water and place it on the lowest rack in the oven. 

Make the egg wash

  • In a small bowl, mix the egg yolk and water together until just combined.
  • Gently brush the tops with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.
  • Add the sliced almonds and bake for 30-40 minutes until dark golden brown.
  • When it’s done, let it cool for about 10 minutes before cutting.
  • It can be stored at room temperature for about 3-5 days. Make sure it has cooled completely first and then wrap it in plastic wrap and then a freezer bag or an airtight container. 
  • Enjoy!

Notes

HOW TO MAKE COILED TSOUREKI ROLLS

Cut the dough in half (I like to weigh it first) and then cut each half into 4 even pieces and form balls. 
Roll out 2 balls into 2 long ropes, about 15 inches (38 cm) long and place them side by side (vertically).
Take a rope and go over and under the other rope.
Continue twisting (going over and under) until you reach the bottom and then pinch the ends together and tuck them under.
Starting at one end, start rolling into a spiral. Continue rolling and then pinch the end and tuck it under.
Repeat with the remaining pieces of dough and place on the prepared baking sheet. 

FREEZING OPTIONS

Tsoureki can be frozen for up to 2 months. You can either freeze individual slices or the whole loaf. Just make sure the bread has cooled completely. Then wrap in plastic wrap and put in a freezer bag. To thaw, just put it in the refrigerator overnight, or let it thaw on the kitchen counter without removing the wrapping.
 © Pastry Wishes
 

Tsoureki - Traditional Greek Easter Bread (Easy + Tips) (No-Knead Method)

This traditional Greek Easter bread is buttery, sweet and aromatic. It is pillowy soft, ultra fluffy and has a wonderful stringy texture. Tsoureki is a sweet bread infused with exotic spices and orange zest and topped with sliced almonds. 
Prep Time20 mins
Rising Time2 hrs
Total Time4 hrs
Course: Breakfast, Dessert
Cuisine: Greek
Keyword: Greek, tsoureki, easter, bread, sweet bread, brioche
Servings: 2 loaves or 1 loaf and 4 medium rolls

Ingredients

For the yeast mixture

  • ½ cup warm milk (not hot) (125 ml)
  • 1 teaspoon sugar
  • 0.6 oz (16 g) active dry yeast (about 2 packets)

For the dough

  • ½ cup milk (125 ml)
  • 2.5 oz (70 g) (½ a stick + 1 tablespoon) unsalted butter 
  • zest from one orange
  • 1 cup sugar (200 g/ 7 oz)
  • 1 teaspoon vanilla (optional)
  • 1½ tablespoons finely ground mahleb (about 8 g / 0.3 oz whole mahleb seeds) 
  • ½ teaspoon finely ground mastic gum (about 5-7 whole mastic gum pieces)
  • 1 medium egg (about 50 g / 1.8 oz), at room temperature
  • ¼ teaspoon salt
  • 4 ½ cups + 2 tablespoons (600 g / 1 lb 5.2 oz) bread flour, sifted
  • some light vegetable oil to grease the bowl, about 2 tablespoons

For the topping

  • 1 egg yolk
  • 1 teaspoon water
  • sliced almonds

Instructions

Before you start

  • Preheat your oven to 95°F / 35°C. Once the temperature is reached, turn the oven off.
  •  Line a baking sheet with parchment paper. Set it aside.
  • If you have whole mastic pieces and mahleb seeds, grind them separately in a food processor, spice grinder, or mortar and pestle. Then measure them accordingly and set aside.

Activate the yeast

  • In a medium-sized bowl, add the active dry yeast, a teaspoon of sugar and the warm milk (not hot). Stir everything together. 
  • Cover the bowl with plastic wrap and let it activate. It should take about10-15 minutes.

Make the dough

  • In a saucepan, add the milk, butter, orange zest, sugar, vanilla and spices and whisk together.
    Gently heat on low until butter & sugar melt - do not boil. If it's too hot, set it aside to cool.
  • In a small bowl, whisk together the egg and salt and set it aside.
  • Add all the wet ingredients to the flour and mix with a silicone spatula (or spoon). It will be very shaggy and wet. Do not add more flour.
  • Cover with plastic wrap and let it rise until it's doubled in size (about 2 hours).
  • Grease your hands and work susrface with oil and stretch and fold the dough 10-12 times.
  • Grease a large bowl with the oil and put the dough in it. Toss it around so it’s covered in oil on all sides. Cover the bowl with plastic wrap and then a clean kitchen towel. Let it rise again in the prepared oven until it’s double in size, about 1 hour.

Shape & Braid the Dough

  • Preheat the oven to 356°F / 180°C.
  • Lightly grease your hands with oil and shape the dough into a log. If you want you can lightly grease your work surface, too. 
  • Gently knead the dough by stretching and folding it 10-12 times (this helps create a stringy texture).
  • Cut the dough in half (I like to weigh it first) and then cut each half into 3 even pieces and form balls. 
  • Roll each ball into 3 long ropes, about 18-20 inches (45-50 cm) long. Make sure each has even thickness throughout.
  • Place 2 ropes next to each other, vertically, about 2-3 inches (5-8 cm) apart and then pinch the top ends together.  Place the 3rd rope in the middle and pinch the top ends together again.
  • Start braiding them loosely. Place the right rope over the middle one, then the left over the middle one. Repeat until the braid is complete and you reach the end. Pinch the bottom ends together and tuck them under to seal. Braid the top end fold under to seal (this is optional, I just think it looks nicer when I do this after I finish the braid).
  • Place it on the prepared baking sheet and straighten it out, if necessary.
  • Repeat the process with the remaining dough (* or see the NOTES below on how to make coiled Tsoureki rolls and the pictures in the post).
  • Cover with plastic wrap and let it rest for about 30 minutes, until it gets slightly puffy.
  • Fill a small glass baking dish with 1-2 cups of hot water and place it on the lowest rack in the oven. 

Make the egg wash

  • In a small bowl, mix the egg yolk and water together until just combined.
  • Gently brush the tops with the egg wash. Make sure not to poke the dough with the brush, otherwise, you might deflate it and it won’t come out as fluffy.
  • Sprinkle with the almond slices.
  • Place the bread on the rack above the dish with the hot water. Bake for about 30-40 minutes, or until it’s a deep golden brown.
  • When it’s done, let it cool for about 10 minutes before cutting.
  • It can be stored at room temperature for about 3-5 days. Make sure it has cooled completely first and then wrap it in plastic wrap and then a freezer bag or an airtight container. 
  • Enjoy!

Notes

HOW TO MAKE COILED TSOUREKI ROLLS

Cut the dough in half (I like to weigh it first) and then cut each half into 4 even pieces and form balls. 
Roll out 2 balls into 2 long ropes, about 15 inches (38 cm) long and place them side by side (vertically).
Take a rope and go over and under the other rope.
Continue twisting (going over and under) until you reach the bottom and then pinch the ends together and tuck them under.
Starting at one end, start rolling into a spiral. Continue rolling and then pinch the end and tuck it under.
Repeat with the remaining pieces of dough and place on the prepared baking sheet. 

FREEZING OPTIONS

Tsoureki can be frozen for up to 2 months. You can either freeze individual slices or the whole loaf. Just make sure the bread has cooled completely. Then wrap in plastic wrap and put in a freezer bag. To thaw, just put it in the refrigerator overnight, or let it thaw on the kitchen counter without removing the wrapping.
 © Pastry Wishes

 

 

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