Greekbread Recipes

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GREEK FLATBREAD



Greek Flatbread image

A soft and chewy, this easy to make Greek Flatbread is the perfect base for a gyro and is great for dipping in creamy hummus.Yield: 8 flatbread

Provided by Sarah | Curious Cuisiniere

Categories     Bread

Time 2h5m

Number Of Ingredients 7

1 c water, (warmed to 80F)
1 Tbsp honey
2 tsp active dry yeast
1 tsp salt
4 - 4 ½ c unbleached all-purpose flour
1 ½ Tbsp olive oil
½ c milk

Steps:

  • Dissolve honey in the warm water.
  • Add yeast and let it dissolve and start to foam.
  • In a large bowl, mix together salt and 3 1/2 cups of flour. Add the yeast mixture, oil, and milk.
  • Mix with a wooden spoon until the dough begins to come together. Then, turn the dough out onto the counter and knead until smooth, adding the remaining flour as needed to create a soft dough that doesn't stick to your hands.
  • Place the dough back in the bowl, and let set, covered, for 1 hour, until doubled in bulk.
  • When you are ready to cook the flatbread, preheat your oven to 375F.
  • Knock back the dough and divide it into 8 equal pieces. Shape each piece into a ball.
  • Roll the pieces out into circles ¼" thick using short strokes of the rolling pin.
  • Place the rolled out flatbread on a greased baking sheet and let rest for 10 minutes.
  • Bake for 7-8 minutes, until cooked through and springy to the touch.
  • Remove the cooked flatbread from the baking pan and immediately place them in a paper bag to cool. (The steam from the cooling bread in the bag will keep the flatbread soft and pliable.)

GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)



Greek Bread recipe (Village bread/ Horiatiko Psomi) image

A super easy Greek village bread recipe (Horiatiko psomi) that will never fail you! All the secrets for a perfectly baked bread; a homely version for all the bread lovers.

Provided by Eli K. Giannopoulos

Categories     Breads

Time 1h25m

Number Of Ingredients 7

1 kg bread flour (35oz.)
630ml lukewarm water (21 oz.)
25g fresh yeast (0.8 oz.)
1 tsp sugar
2 tbsps olive oil
1 1/2 tbsp salt
thin semolina

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.

Nutrition Facts : ServingSize 1 slice of bread, Calories 283kcal, Sugar 0.5g, Sodium 749.2mg, Fat 3.2g, SaturatedFat 0.5g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 53.4g, Fiber 1.9g, Protein 9g, Cholesterol 0mg

GREEK EASTER BREAD



Greek Easter Bread image

Provided by Food Network Kitchen

Time 5h25m

Yield 1 loaf

Number Of Ingredients 11

1 envelope active dry yeast (2 1/4 teaspoons)
5 1/2 cups all-purpose flour, plus more for dusting
1/2 cup sugar
1 1/3 cup milk
5 tablespoons unsalted butter, plus more for greasing bowl
1 teaspoon fine salt
2 large eggs, lightly beaten, plus 1 egg lightly beaten for egg wash
2 teaspoons ground fennel seed
1/4 teaspoon almond extract
3 hard-cooked eggs, dyed red
Vegetable oil, for rubbing

Steps:

  • Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
  • Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
  • Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
  • Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
  • Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  • Punch down the dough.
  • Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
  • Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.

HORIATIKO PSOMI: GREEK COUNTRY BREAD



Horiatiko Psomi: Greek Country Bread image

This recipe for traditional Greek country bread produces a dense bread with a thick crust, perfect for sopping up the delicious Greek sauces and dressings.

Provided by Nancy Gaifyllia

Categories     Side Dish     Bread

Time 4h5m

Number Of Ingredients 7

1 ounce fresh yeast, or 2 tablespoons active dry yeast, or 1/2 pound of sourdough starter
3 cups lukewarm water, divided
8 1/2 cups bread flour, divided
1 tablespoon salt
2 tablespoons milk
2 tablespoons olive oil, plus more for greasing
2 tablespoons honey

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.

Nutrition Facts : Calories 292 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 402 mg, Sugar 2 g, Fat 3 g, ServingSize 1 loaf (12 to 16 servings), UnsaturatedFat 0 g

GREEK EASTER BREAD



Greek Easter Bread image

This is a very nice bread to serve anytime of the year not just at Easter. My mother always made this at Easter time, and I was finally able to get the recipe out of her. Now I want to share it with you. This recipe makes 2 loaves.

Provided by makokiller

Categories     Bread     Yeast Bread Recipes

Time 3h45m

Yield 16

Number Of Ingredients 10

5 ½ cups high-gluten flour, divided
2 ½ teaspoons active dry yeast
1 cup milk
½ cup butter
½ cup white sugar
1 teaspoon salt
2 eggs
3 tablespoons orange juice
1 cup confectioners' sugar
1 tablespoon orange juice

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.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 31.2 g, Cholesterol 39.7 mg, Fat 6.7 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 201.6 mg, Sugar 14.7 g

PSOMI - GREEK BREAD



Psomi - Greek Bread image

Make and share this Psomi - Greek Bread recipe from Food.com.

Provided by PalatablePastime

Categories     Yeast Breads

Time 3h5m

Yield 2 loaves

Number Of Ingredients 8

6 cups all-purpose flour
1 envelope active dry yeast
2 cups water
2 teaspoons salt
3 teaspoons sugar
1 tablespoon melted warm butter or 1 tablespoon oil
1 tablespoon fine semolina (durum flour; use masa harina or cornmeal in a pinch)
water

Steps:

  • Sift flour into a mixing bowl and place into a low oven to warm.
  • Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
  • Remove flour from oven; take 2 cups of flour from the bowl and set aside.
  • Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.
  • Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.
  • Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
  • Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.
  • Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.
  • Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
  • Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.
  • Preheat oven to 375 degrees.
  • Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.
  • Cool on a rack when done.

12 TRADITIONAL GREEK BREADS



12 Traditional Greek Breads image

Get a taste of Greece by serving these traditional Greek breads! From olive to feta to pita, you'll want to keep these bread recipes in your arsenal.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 12

Easy Greek Olive Bread
Greek Feta Bread (Tiropsomo)
Lagana Flatbread
Greek Easter Bread
Greek Village Bread
Ladeni
Greek Pita Bread
Greek Bread With Oregano and Olive Oil
Psomi Spitiko
Feta Bread Rolls (Tiropsoma)
Greek Sesame Bread Rings (Koulouri Thessalonikis)
Greek New Year's Bread (Vasilopita)

Steps:

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

Nutrition Facts :

NO-KNEAD, EASY GREEK OLIVE BREAD



No-Knead, Easy Greek Olive Bread image

An quick bread that does not require any kneading or forming!

Provided by Marilena Leavitt

Categories     Bread

Time 45m

Yield 1 loaf

Number Of Ingredients 7

1½ cups milk, lukewarm
1 envelope yeast
1½ tsp. sea salt
3 cups All-purpose, unbleached flour
¼-½ cup extra virgin olive oil
1 cup pitted Kalamata olives, chopped
1 TBSP. dried Greek oregano

Steps:

  • Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
  • In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
  • Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
  • Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
  • Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
  • Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
  • Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
  • Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.

GREEK BREADSTICKS



Greek Breadsticks image

Get ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 32 breadsticks.

Number Of Ingredients 9

1/4 cup marinated quartered artichoke hearts, drained
2 tablespoons pitted Greek olives
1 package (17.3 ounces) frozen puff pastry, thawed
1 carton (6-1/2 ounces) spreadable spinach and artichoke cream cheese
2 tablespoons grated Parmesan cheese
1 large egg
1 tablespoon water
2 teaspoons sesame seeds
Refrigerated tzatziki sauce, optional

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.

Nutrition Facts : Calories 101 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 104mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

GREEK OLIVE BREAD



Greek Olive Bread image

The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon sugar
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 cup crumbled feta cheese
1/3 cup Greek olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

GREEK OLIVE AND ONION BREAD



Greek Olive and Onion Bread image

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Provided by healthyfoodie

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

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.

Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g

GREEK BREAD (BREAD MACHINE)



Greek Bread (Bread Machine) image

Beth Hensperger; everyday bread called psomi or mother's bread. Don't sub regular milk for evaporated milk, which gives a sweet, rich flavor. To be more authentically Greek, use canned evaporated goat's milk.

Provided by ratherbeswimmin

Categories     Yeast Breads

Time 3h45m

Yield 1 loaf

Number Of Ingredients 20

1/3 cup water
1 cup evaporated milk (or evaporated goat's milk)
2 3/4 cups bread flour
1/4 cup whole wheat flour or 1/4 cup whole grain spelt flour
1 1/4 tablespoons sesame seeds
1 tablespoon gluten
2 teaspoons sugar
1 1/2 teaspoons salt
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)
1/2 cup water
1 1/8 cups evaporated milk (or evaporated goat's milk)
1 tablespoon evaporated milk (or evaporated goat's milk)
3 3/4 cups bread flour
1/4 cup whole wheat flour or 1/4 cup whole grain spelt flour
1 3/4 tablespoons sesame seeds
1 tablespoon gluten, plus
1 teaspoon gluten
1 tablespoon sugar
2 teaspoons salt
2 1/2 teaspoons fast rising yeast (or 1 T. bread machine yeast)

Steps:

  • Add all the ingredients in the pan according to the order in the manufacturer's instructions.
  • Set crust on medium and program for the Basic cycle; press Start.
  • When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.

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GREEK BREAD RECIPES - LEMON & OLIVES
Greek Bread Recipes. Below is our growing collection of bread recipes that are both traditional Greek breads as well as Greek Mediterranean inspired breads. Greek Sesame Bread Rings … Read More. Homemade Pita Bread … Read More. Cinnamon Twist Bread … Read More. Halloumi Cheese Rolls … Read More . Lagana Bread | Clean Monday Traditional Bread …
From lemonandolives.com


HOW TO MAKE GREEK PITA (GYRO BREAD) - ALPHAFOODIE
2021-04-09 Step 2: Mix the dough. In a large bowl, combine the flour and salt. When the yeast is ready, add it to the bowl along with the oil and mix well with a spoon until it forms a rough dough. Turn the dough out onto a clean kitchen counter and knead it lightly for a few minutes until you have a soft, elastic dough.
From alphafoodie.com


GREEK PITA BREAD - SUPERGOLDEN BAKES
2021-05-05 Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe! Put the flour, sugar, rapid rise yeast and salt in a bowl (your can also use a stand mixer fitted with a dough hook). Add the water, yogurt and olive oil. Mix together with a spoon and once the …
From supergoldenbakes.com


GREEK BREAD WITH OREGANO AND OLIVE OIL - THE GREEK FOODIE
2021-02-21 Add the yeast in half a cup of warm water. Add 1 teaspoon sugar and 5 tablespoons of flour. Stir, cover with a kitchen towel and put the cup aside in a warm place for about 30 minutes. The yeast mixture will rise and double in size. Using a mixer with a dough hook, slowly mix the olive oil, sea salt, and honey with the flour.
From thegreekfoodie.com


GREEK-STYLE COUNTRY BREAD | AKIS PETRETZIKIS
Preheat the oven to 250 ο C (480 ο F) set to fan and put a roaster pan or a pot inside to get very hot. Remove the roaster from the oven and put the dough in it. With a knife, score the bread once along the dough, cover the roaster with the lid, and bake in the oven for 25 minutes. Remove the lid, lower the oven’s temperature to 230 o C ...
From akispetretzikis.com


GREEK FLATBREADS - JO COOKS
2014-06-12 Instructions. Preheat oven to 400ºF. Place pita breads in single layer on baking sheet. Top with artichokes, cheese, tomatoes and olives. Bake 10 to 12 min. or until heated through. Garnish with onions and parsley and season with freshly ground pepper.
From jocooks.com


GREEK CEREMONIAL BREAD RECIPE (ARTOS) - THE HUNGRY BITES
2018-08-12 Turn off the heat and let it come to room temperature. Pass the water through a sieve. Make the Artos bread: In the bowl of your electric mixer mix 1 cup of the scented water, 1 tablespoon for the flour, the yeast and a pinch of sugar. Let it rest in a warm place for 5-10 minutes or until foamy.
From thehungrybites.com


GREEK BREAD RECIPES: GREEKMARKET.COM
Greek Bread Recipes | Greek Market. Join Our Newsletter. Receive the latest news on new promotions, exclusive offers, and new arrivals.
From greekmarket.com


DAKTYLA | KING ARTHUR BAKING
Preheat the oven to 375°F. Brush the top of the dough very lightly with water (or spray it gently), and sprinkle with a mixture of toasted sesame seeds and nigella seeds. Bake the bread for 25 to 30 minutes, until it's golden brown. Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.
From kingarthurbaking.com


EASY GREEK FLATBREAD RECIPE - THE ODEHLICIOUS
2021-09-27 Add the milk, ½ cup of water and yeast in a large cup. Mix it together. In a separate large bowl, add the flour, 1 tablespoon of olive oil, salt and sugar. Add the yeast mixture into the dry ingredients. Use your hand to mix it together. Later, add additional ¼ cup of water to help mix and knead the dough.
From theodehlicious.com


GREEK BREAD (TSOUREKI) - DELICIOUS AND EASY BAKING RECIPES
2022-03-23 Let this rise for 40 minutes to 1 hour. Preheat oven to 350 F. Beat together 1 egg white with 1 tablespoon of water. Brush this mixture on the surface of the braided loaf. Top the loaf with lots of almond slices. Bake the loaf at 350 F for 35-40 minutes, or until the top is golden.
From womanscribbles.net


GREEK PITA BREAD - RECIPE FOR THE BEST GREEK FLATBREAD
Let the dough rise for about 30 minutes. After rising, the dough is laid out on the table. Divide the dough into 8 equal pieces. If you want to make the pitas a little bigger, you can just divide the dough into 6 parts. Roll out each piece of dough into a flatbread 2-3 mm thick. Let the pita bread rise for about 15 minutes.
From danishfoodlovers.com


GREEK COUNTRY BREAD RECIPE
Form the dough into a round loaf shape and place on the baking sheet. Massage the top of the loaf with more olive oil. Set the baking sheet aside until the loaf doubles in size. When the loaf is ready to bake, preheat the oven to 400 degrees Fahrenheit. Brush the top of the loaf with water and then place the baking sheet in the center of the ...
From greekboston.com


GREEK BREAD RECIPE | MYRECIPES
Ingredient Checklist. 2 packages dry yeast ; ½ cup plus 1 1/2 teaspoons sugar, divided ; 1 cup warm water (105° to 115°) 1 ¼ cups milk, scalded
From myrecipes.com


PSOMI SPITIKO–REALLY EASY GREEK BREAD - SAVORING ITALY
2020-10-27 Psomi Spitiko is a really easy Greek bread recipe. Made with yeast, this a no-fuss bread recipe that’s great for beginners. You could make the dough by hand or with a mixer. You have to try this easy Greek yeast bread. Yes, I just typed those words: easy Greek yeast bread. I didn’t use my bread machine. I didn’t knead until my arms were ...
From savoringitaly.com


HOMEMADE GREEK PITA BREAD RECIPE - THE GREEK DELICATESSEN
2022-02-28 Coat the dough with olive oil, place in a bowl and cover with plastic wrap and a kitchen towel. Leave to rest in a warm place for at least 25 minutes or until the dough has doubled in size. Remove dough from the bowl and split into 6 evenly sized balls around 145g each. Leave the pita bread balls aside to rest for 15 minutes before shaping.
From thegreekdeli.com


GREEK PITA BREAD FOR SOUVLAKI | AKIS PETRETZIKIS
Combine the sugar, yeast, olve oil, water and milk in a bowl. Set the bowl aside for 5 minutes, until the mixture starts to froth. In another bowl, combine the flour, the salt and the chopped fresh thyme leaves and give it a mix to combine. Add the oil to the yeast mixture and stir to combine.
From akispetretzikis.com


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