GREEK BREAD RECIPEEvery Greek meal is accompanied by slices of thick textured country bread, and this Greek bread recipe is an ideal bread to accompany most Greek recipes. I have not been able to find the kind of bread flour used for Greek country bread outside of Greece (it is a type of yellow, grain flour), so after a lot of trial and error I have found the closest match to get the same taste and texture is to use white bread flour and ground semolina. The rest of the recipe is an authentic Greek bread recipe used at home for many years.
This bread is ideal for dipping in salads and appetizer dips and the next day is wonderful in the grilled bread recipe with a drizzle of olive oil and some fetta and olives for a traditional Greek midday snack. Ingredients1/2 tablespoon yeast225g ground semolina 425g white bread flour 1 teaspoon bread improver 1/2 tablespoon salt 1 1/4 cups water 1 tablespoon olive oil 1 tablespoon honey 1 tablespoon milk 3/4 tablespoon sugar PreparationYou can use a breadmaker to make this bread, using the dough setting. If you don't have a breadmaker, put all the ingredients in a bowl, mix in and then knead well for a few minutes.Cover with a towel and place the bowl somewhere warm for 1 hour and 15 minutes approx until doubled in size. Whichever method you use, once it has risen, flour a work surface and knead the bread dough for a while. Form into a loaf shape and place on a floured baking tray. Make a few diagonal cuts with a knife, about 1cm deep across the top of the bread. This will give a lovely crust with peaks all over. Cover with a towel and place somewhere warm for about 40 minutes to rise again. Place bread in a pre heated oven 230 C for 20 minutes, then reduce to 200 C. You do need to keep an eye on it, especially when you lower the temperature, it may only need 5 more minutes. Ovens can vary greatly. This Greek country bread is a textured, heavy bread.
Return from Greek Bread Recipe to Greek Bread
|
