Greek Country Bread
4 cups plain flour
1 tbs (2 x 12gram sachets) dried yeast
1 tsp salt
1 tsp milk
1 tbs olive oil
1 tbs honey
1 cup warm water
- Mix dry ingredients in a bowl.
- Form a well in the center of the dried mixed ingredients and add wet ingredients.
- Using a wooden spoon, blend the mixture well then use your hands and bring it together to form the dough.
- Place the dough onto flour dusted surface and kneed until the dough is smooth and pliable – anywhere from 10-15 mins.
- Grease a bowl with brushed in olive oil and place the dough inside and cover with a damp tea towel. Now place in a warm dark place for 45-60 mins or until the dough has risen (about twice its original size).
- Take the risen dough and place onto flour-dusted surface and knead for a few minutes until the dough has returned to its original size.
- Shape the dough into a oval ball and put it on a baking tray which has been brushed with olive oil to prevent the bread from sticking, then slash the top of the bread with a sharp knife.
- Place a damp towel over the baking tray with the dough in it and let it rise for another half an hour in a dark warm place.
- Once it has risen you can sprinkle some milk or olive oil on the top of the dough to prevent burning then place the bread tray in a preheated oven of 200 degrees Celsius until cooked – usually an hour but you can check with a cake tester which needs to come out clean when put through the middle of the bread.
Please note: this bread is denser than most bread and doesn’t last as long as the commercial breads made with preservatives.
Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.
(C) T. Altman 2016
Disclaimer: The information presented here is taken from my own personal experiences and are to be used as a guide only. Please take into consideration, any medical conditions such as allergies before attempting. Permission to reprint any information or photos on this blog must be obtained by the blog creator (email@example.com).
Featured Image: (c) T. Altman 2012