Greek Table Bread Recipes

GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)

Steps:

• To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don't have fresh yeast substitute for dried - just use one third of the quantity stated.
• Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
• Knead the dough a little bit with your hands until it's elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
• Let the dough rise at room temperature for 10-12 hours (or overnight).
• Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
• Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn't stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
• Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
• Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.

HORIATIKO PSOMI: GREEK COUNTRY BREAD

Steps:

• Gather the ingredients.
• In a small bowl, dissolve the yeast in 1/2 cup lukewarm water .
• Slowly add 1/2 cup of flour and mix until all lumps of flour have dissolved to form a thick mixture. Allow it to rise about 15 to 20 minutes.​ If using a sourdough starter, make a sponge with 1/2 pound of starter, 1/2 cup of lukewarm water, and 1/2 cup of flour, allowing it to rise for 2 hours.
• Sift the remaining flour with the salt in a large mixing bowl. Make a well in the center, and add the milk, oil, honey, yeast mixture or sourdough starter, and 2 cups of lukewarm water.
• Pulling in the flour slowly, mix with your hands until you have a cohesive mass. If more water is needed, add in small amounts from the remaining 1/2 cup.
• Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to your hands.
• Place the dough in a lightly oiled mixing bowl and roll until all sides are greased. Cover the bowl with 3 dishtowels: first one dry, one dampened with warm water on top, and lastly one dry as well. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
• Punch down and knead the dough for 5 to 6 minutes on a floured surface. Divide the dough into 3 to 4 balls, and form into your preferred shape.
• Place the loaves several inches apart on top of an ungreased cookie sheet and cover with the 3 dishtowels as before-dry, damp, dry. Keep the loaves in a warm place and allow proving for 1 hour.
• Preheat the oven to 450 F/220 C.​ Score the tops of the loaves in 3 or 4 places. Bake on the rack just below the middle of the oven for 30 to 35 minutes until browned. When ready, if tapped on the bottom, the bread should sound hollow.
• Remove from oven and cool on racks. Serve warm.
• Enjoy.

GREEK PITA BREAD

Steps:

• Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
• Dissolve the salt in the remaining warm water.
• Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
• With your hands, blend it into a dough.
• You may need a bit more or less water depending on your flour.
• Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
• Pour the oil over the dough and knead it again until the oil is absorbed.
• Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
• Preheat your oven to 350°F.
• Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
• Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
• Pitas should be white and soft.
• Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
• When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
• Use them immediately, because they get hard when they dry out.

GREEK EASTER BREAD

Steps:

• Mix 2 cups flour and yeast together in the bowl of a stand mixer.
• Stir milk, butter, sugar, and salt together in a saucepan; heat and stir over medium-low heat until the mixture is smooth and the temperature is between 90 degrees F (32 degrees C) to 100 degrees F (37 degrees C).
• Pour the milk mixture into the flour mixture, add eggs, and beat on low speed for 30 seconds. Increase speed to high and beat for 3 minutes more. Add 1 cup flour and 3 tablespoons orange juice to the mixture; mix on high for 3 minutes more.
• Fit the mixer with a dough hook. Add remaining flour to the mixture; beat with dough hook until the flour is completely incorporated.
• Grease a glass bowl. Put dough into the bowl. Let dough rise until doubled in volume, 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch dough down. Divide the dough into two halves. Split each half into three even pieces, roll each piece into a cylinder, and braid into loaves. Put loaves onto a baking sheet. Let rise, about 1 hour.
• Bake in preheated oven until the middle is baked, 25 to 30 minutes.
• Stir confectioners' sugar and 1 tablespoon orange juice together in a bowl; brush onto the tops of the loaves.

GREEK TABLE BREAD

Steps:

• INSTANT YEAST: Put the flour in a bowl. Make a well in the middle. Put the yeast and the honey in the well. Pour water over.
• ACTIVE YEAST: Mix honey, water, and yeast, set aside to proof. Put the flour in a bowl. Make a well in the middle. Put the yeast mixture in the well. Pour water over.
• Mix slightly. Cover and put in a warm place for 15 minutes.
• Knead, adding the salt and oil, to a smooth elastic dough. Cover and put in a warm place for 15 minutes.
• Knead thoroughly and place on a baking sheet. Cover and put in a warm place for 15 minutes.
• Put in a cold oven and turn oven on to 375 degrees F. Bake 40 to 45 minutes until golden brown.
• Let cool 20 minutes before slicing.

12 TRADITIONAL GREEK BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Greek bread in 30 minutes or less!

GREEK BREADSTICKS

Steps:

• Place artichokes and olives in a food processor; cover and pulse until finely chopped. Unfold 1 pastry sheet on a lightly floured surface; spread half of the cream cheese over half of pastry. Top with half of the artichoke mixture. Sprinkle with half of the Parmesan cheese. Fold plain half over filling; press gently to seal., Repeat with remaining pastry, cream cheese, artichoke mixture and Parmesan cheese. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Cut each rectangle into sixteen 3/4-in.-wide strips. Twist strips several times; place 2 in. apart on greased baking sheets., Bake at 400° for 12-14 minutes or until golden brown. Serve warm, with tzatziki sauce if desired.

GREEK OLIVE AND ONION BREAD

Steps:

• Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
• Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• Preheat an oven to 450 degrees F (230 degrees C).
• Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.