Tsoureki bread with raisins and lime

Tsoureki, this delicious traditional semi-sweet bread, is not only for the Easter period as most of us have it in mind. It can be prepared anytime and it is so versatile that you can create delicious recipes depending on the ingredients you can add in the classic recipe. Try it out as a nice accompaniment to your coffee or tea or just as a snack instead of the classic cakes or other sweet breads. If any is left then you can use it to make a nice bread pudding

Ingredients (for 1 loaf of about 700gr.):
100ml of olive oil
75ml of fresh full fat milk
90ml of water
40gr. of fresh yeast (baker's yeast)
90gr. of granulated sugar
450gr. of strong hard flour
100gr. of blond raisins
2 limes, the zest, unwaxed
a pinch of salt
1 egg beaten with a bit of milk for glazing

Method:
Preheat the oven at 170°C and lay some baking paper on a shallow oven dish.

In a pot put the milk and the water to warm up without becoming too hot or boiling. Take off the heat, add the yeast and stir with a wooden spoon. Transfer this mixture into a large bowl and add the rest of the ingredients, except the raisins.

Mix the ingredients well and then knead well until the dough doesn't stick to your hands anymore. You'll have a better result if you do this in the bowl of a food processor using the pastry hook attached.

Shape the dough into a ball, cover with a lightly damp kitchen towel and leave in a warm place for at least 30 minutes until the dough doubles rises up and doubles in size.

Take the dough back to the surface and beat it hard to free the air. Add in the raisins and gently knead again for a couple of minutes. Divide the dough into 3 equal pieces. Lightly dust a clean surface with flour and shape each dough piece into a long cordon. Bring the three cordons next to each other and create a large braid bringing the ends together so to create a wreath.

Place the tsoureki in the centre of the oven dish and leave again in a warm place for at least 1 hour until it doubles in size.

Using a brush, carefully glaze the surface of the tsoureki with the beaten egg and put in the oven. Bake for about 40-50 minutes until the tsoureki is well coloured and it doesn't stick on the baking paper.

Leave to cool down before you cut in slices and serve. Tsoureki can be kept fresh if covered properly and also kept in the freezer for a few weeks.