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Traditional Easter Bread Made with a Kick of Flavor
Stew Leonard's bakers dish out the dough
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Norwalk, CT | Added on April 18, 2014 At 03:09 AM

An Easter baked staple is just around the corner.

"It used to be that you couldn't eat eggs after lent for forty days, so when Easter came around, everybody wanted to eat eggs again and you were allowed to eat eggs." 

Bakers at Stew Leonard's in Norwalk have been baking and braiding easter bread for over 20 years.

"The braiding part is done by hand." 

Easter bread is a European sweet bread dessert that can be made from a variety of different fruits and spices. Rafael Hernando and Beth Leonard say the dairy store produces several pounds of dough daily leading up to Easter Day. This year's greek style easter bread called Tsoureki, is made with ingredients that give it a kick of flavor. 

"We actually have a bit of unique spices that give it a nice flavor, we have orange zest in here, we have our fresh flour, we have cardamon, mahlepi, water, yeast, all the good things you expect in a good bread."  

"When you try a little piece like this and you taste it, you can't quite pin-point it, but you know you like it and you know it's something that should be there and it's just traditional in the recipe, so we like to use it," said Leonard. 

"Customers actually love to re-heat the bread at home, because then it actually fills their whole home with that festive smell." 

And what would easter bread be without a colorful hard boiled egg? 

The Easter bread will be available at Stew Leonard's until Sunday.


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