BUDDHA'S GREEK HARMONY BREAD
It is said that Buddha gave this bread as a gift to Greece during his visit there. Once the Greeks tasted it, they immediately converted to Buddhism.... Ok, not really, but my Buddha did come up with this bread on his own. and it's really good, easy to make, and the aroma is wonderful. :)
Provided by 2Bleu
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- To your KitchenAid (or stand mixer), mix water, sugar, and yeast. Let stand 5 minutes.
- Add flour and salt to yeast mixture and knead 2-3 minutes.
- Add Greek Seasoning and knead 1-2 minutes more (dough should be firm, not sticky).
- Place in oiled metal bowl and cover with a clean kitchen towel. Let rise for 1 hours.
- Punch down dough and plaice in an oiled loaf pan. Cover and let rise 30 more minutes.
- Preheat oven to 400°F Cut a slit 1/8" deep across the center of the loaf, sprinkle with sesame seeds, and bake for 35-40 minutes.
- Let cool on a baking rack for 15 minutes. Remove from loaf pan and cool completely on baking rack. This bread stores well wrapped in plastic wrap.
Nutrition Facts : Calories 1660.7, Fat 6.5, SaturatedFat 1, Sodium 2350, Carbohydrate 344.8, Fiber 16, Sugar 5.6, Protein 49
PSOMI - GREEK BREAD
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
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.
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