Greek village bread
Dimitra's Dishes · ♥ 1.3K likes · 37.1K views · 7 min video
Read about loaves in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 375 ml lukewarm water
- 60 ml lukewarm milk
- 2 tsp active dry yeast
- 1 tbsp honey
In the bowl of the mixer combine lukewarm water, lukewarm milk, active dry yeast and honey. Mix and leave seven to eight minutes until a cloud forms on top of the liquid.
Activating the yeast
- 500 g all purpose flour
- 87 g fine semolina flour
- 1 tsp salt
In another bowl whisk together the all purpose flour, semolina flour and salt and set aside.
- 60 ml olive oil
Add the olive oil and then the flour mixture to the activated yeast, fit the dough hook and knead on low speed about 10 minutes; 15 minutes by hand, 8 minutes if using bread flour.
- 2 tbsp olive oil
Grease the mixing bowl with a couple tablespoons of olive oil, toss the dough in it and cover with plastic wrap.
Leave in the warmest part of the house until doubled in volume, about one and a half to two hours.
Preheat the oven to 475 degrees Fahrenheit, or 450 if it runs hot, and line a baking tray with parchment paper.
Form the dough into a ball, gathering the edges together, and roll it on the counter to round it.
Put it on the prepared tray, cover loosely with plastic wrap and set aside in a warm spot 30 to 35 minutes, until it puffs up a little.
- water
Brush the loaf all over with water and cut slits in the top. Sprinkle with sesame seeds if wanted.
Serve with olive oil for dipping, butter, feta, olives and balsamic vinegar.