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Article: Upper-crust Easter - From Poland to Portugal, special breads add richness to your tradition.(Food)
- Article from:
- The Boston Herald
- Article date:
- April 16, 2000
- Author:
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Copyright informationCOPYRIGHT 2000 Boston Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Wherever Easter is celebrated, it seems, the festivities have long been accompanied by fancy, rich yeast breads, from the babkas of Poland to the folar of Portugal, from Russian kulich to Greek tsoureki.
Often, these special breads are enriched with eggs, cheese or fruit; in many countries, a whole egg, colored or plain, is nestled into the dough before it's baked. These additions make the breads particularly luxurious - traditionally, treats whose expense could only be justified on the most important occasions.
Today, it's the time and effort, more than the ingredients, that are in short supply. Most of these breads are labor- and time-intensive (though ...
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