Hi Voula,

Thank you so much for reaching out to me! Yes, you caught my typos there. The extra bread flour (1/2 cup) is meant to be added to the 3 cups, so in total you will need 3 1/2 cups of bread flour. I always recommend having a little extra bread flour on hand in case the dough turns out overly sticky.

As for the loaves, this recipe makes 2 medium-sized tsoureki, and I have corrected the part that mentioned 4 balls of dough to 2. It works best if you divide the dough into 2 large balls, and then from each ball create 3 ropes for braiding. I hope that makes sense!

I have many different tsoureki recipes on my website, and I hope you get the chance to try them. I even included a Terkenlis-style tsoureki.

Sending you warm greetings from Greece and happy baking!

Kind regards,
Krystina

I was also wondering why you have listed the 3 cups of bread flour and 1/2 cup bread flour separately? Those both go into the mixing bowl when making the dough, correct? I wasn’t sure if one was supposed to be bread flour and the other all purpose. Or if the 1/2 cup was the extra for kneading/handling the stickiness.

Sorry about all the questions! Thank you so much, Vivian/Voula 😉

Hi! I wouldn’t recommend freezing unbaked tsoureki dough. Instead, I suggest making the dough and placing it in the refrigerator, covered well with plastic wrap, then baking it the next day. You can definitely freeze the baked bread, which works very well and is highly recommended.

Thank you my beautiful friend!! I appreciate that so much.