Hi! I went ahead and added the metric amounts – just click on “metric” under the ingredient amounts and it will convert them for you. That said, this is a pretty forgiving recipe so I wouldn’t worry too much about weighing for other people reading this who may be unfamiliar with that method of cooking. Hope that helps!

I’ve never had this bread come out dry before, but it’s possible your oven runs hot or some other factor contributed to it coming out dry, like if ingredients were substituted or something. One thing that might help is using a meat thermometer to check the internal temp of the bread a little early next time – bread like this should be about 200 degrees F. Once it hits that, you can take it out of the oven. Hope that helps!

So glad you liked it! I wish users could add photos here but they can’t, but if you’re on social media and ever want to share photos of your recipe you can tag @bowlofdelicious. Happy New Year!

Thanks for pointing this out! I edited the recipe to reflect the teaspoon amount rather than packets, and now it should adjust properly.

Good question! I haven’t tried this, but I think it should work just fine!

So glad you liked it!

I’ve been struggling to find a good vasilopita recipe – many don’t rise consistently because of the weight of the ingredients in the dough. This one is PERFECT! I make several loaves to give away as gifts, so I made this recipe 4 times. Each time it came out exactly the same and I got many compliments. The only change I made was to omit the orange zest and replace with about 1/4 tsp mastic, as this flavoring is traditional for the region in Greece my family is from. Very grateful to finally have found my go-to recipe!

So glad you liked it, and glad you re-found the recipe!

So glad you liked it!

I’m so happy to hear it came out better for you this year! I’m not sure about proofing it twice in the bowl. I think if you did this, you’d want to make sure the total rise time wasn’t much longer, as you don’t want to risk over-proofing (which will definitely make the bread more dense). For me, bread baking always takes a few tries before I get it just right. Happy new year! And hope it turns out well for your tsoureki!

Love this! Happy new year!

Hello Elizabeth, I made it again this year and it came out much better. My husband said it could still be a little more airy. Suggestions?
I was watching another recipe and they proof it twice in the bowl and then again in the baking pan. Will this help make it more airy? I didn’t use mastica this time, just a little anise. Next time I’ll only use the orange zest. I hope to use this recipe for tsouriki for Easter. Over all I was much happier with this the second time.
Thank you very much,
Dora

I’ve never used Mastica to make Vasilopita, so I’m not sure if that’s the culprit (though I don’t see why it would be!). As for the reason why your bread was dry and dense, it’s hard to say, since there are a few reasons why. If it was dense, it may be that the yeast wasn’t super active or it didn’t rise enough. Maybe try a new batch of yeast in this case. As for the dry texture, were you using full-fat milk? That might help if you didn’t. And finally, the kind of flour used may have contributed. There’s some variation with flour, even with different brands of all-purpose flour, and some flours are “thirstier” than others and require more or less liquid. I usually use King Arthur all-purpose flour. Hope that helps and better luck next time!

Hm! It’s possible your oven runs hot, or it just cooked a little too long.

So glad you liked it! Thanks for catching that – looks like I didn’t include the rise time in my instructions. Whoopsie! It’s fixed now :-)