How To Make Greek Bread | Small Loaf Recipe
This is perfect for those that love bread but are looking for a small loaf Greek bread recipe. With this easy bread recipe you no longer have to waste bread by baking large loaves that end up going stale. Same awesome flavour but in a smaller size. Try it today, love it forever....
Recipe:
Ken's Extra Virgin Olive Oil:
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Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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World's Easiest Homemade Bread - Crusty Artisan style!!
This crusty easy bread recipe is phenomenal. It has got to be the simplest yeast bread recipe in the world, yet it delivers phenomenal results - an Artisan style loaf with an incredible thick, crispy crust , and a moist, chewy crumb with big fat holes like a loaf of sourdough!
Adapted from the New York Times Simple Crusty bread recipe, 3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving recipe, this from scratch bread can be on your table in less than 2 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!
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Greek yogurt flatbread: without yeast and ready in a pan!
You only need 4 ingredients to make delicious bread in no-time!
INGREDIENTS
300 g (2 cups) all-purpose flour;
250 g (2/3 cup) yogurt;
¼ tsp baking soda;
1 tsp salt.
METHOD
Add salt and baking soda into the flour and whisk.
Combine dry ingredients with yogurt and knead to form a smooth dough (around 10 minutes). Set the ball of dough aside for 30 minutes, covered.
Cut the dough into 7 pieces and roll each one into a circle.
Preheat cast iron pan over high heat. Place flatbread on top, cook for 30 seconds then flip and cook for 1 minute more, until it puffs up. Flip a couple more times to get flatbread golden all over. Serve right away.
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Ancient Greek Bread - Artolaganon - Ancient Sourdough
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Today we prepare an ancient Greek bread baked and appreciated also in Rome, leavened with a sourdough prepared with an ancient method.
Ingredients:
sourdough
white wheat flour
milk
white wine
olive oil
black pepper
salt
For the sourdough:
barley flour
Ancient Roman Dry Yeast:
Grape Must Bread:
Placenta - Ancient Roman Honey Cheesecake:
Cured Olives and Epityrum:
Lucanica - Ancient Roman Sausage:
Isicia Omentata - Ancient Roman Meatballs:
Ancient Roman Meatballs:
For more info about the artolaganon check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientgreekrecipe #ancientgreekfood #ancientbread
Greek Christmas Bread: My Christopsomo Recipe
Print the recipe here:
The Dough:
2 cups (500ml) lukewarm water
1 and 1/2 tablespoons active dry yeast
6 cups (1kg) all-purpose flour
1 cup granulated sugar, or less
1/3 cup light olive oil
1/4 cup honey
1 teaspoon pure vanilla extract
1 tablespoon anise seeds
1/2 teaspoon ground mahlepi
1 cup (100g) ground walnuts
1 cup raisins
1 star anise, finely ground
1/2 teaspoon salt
The Glaze:
2-3 tablespoons honey
1-2 tablespoons hot water
Instructions
Make the Dough:
In a large mixing bowl combine the all-purpose flour, salt, ground star anise, mahlepi, and anise seeds. Whisk together.
In the bowl of a tabletop mixer that has been fitted with the dough hook attachment, add the water, yeast, 1-2 tablespoons of the flour and 1/4 cup of the granulated sugar. Add the remaining 3/4 cup of sugar to the flour mixture. Whisk the yeast mixture together and let it rest so that the yeast activates. About 8 minutes. The yeast is fresh (active) if a foamy cloud forms on top of the mixture.
Add the olive oil, honey, and vanilla extract along with flour mixture. Knead on low speed for 8 minutes. Add the raisins and ground walnuts and knead for an additional 2 minutes.
Lightly grease a large bowl with olive oil and transfer the dough into the bowl. Toss to coat and cover with a clean kitchen towel or with plastic wrap. Set aside to rise until doubled in volume. About 2 hours.
Transfer the dough to a lightly floured work surface and pinch off about 250-300grams of dough. Set that aside. It will be used to decorate the top of the bread.
Transfer the remaining dough into a 10-inch round (at least 3-inch deep) baking pan lined with parchment paper. Grease the pan before adding the dough.
Cover with plastic wrap and set aside to rise for 20-30 minutes.
Cut the reserved dough into 2 portions. One should be bigger than the other. Divide the bigger piece into 4 equal pieces. Roll each portion out into a 12-inch long rope. twist 2 ropes together and do the same with the other two.
Roll the smaller portion of dough into a flat disc. Cut out 12 leaves and set aside.
Place the 2 twisted ropes on top of the bread to form a cross.
Place 3 leaves in each quarter. Cover with plastic and set aside to rise for 20-30 minutes.
Preheat the oven to 350 °F, 180 °C.
In a small bowl combine the honey and water and whisk together.
Brush the top of the dough generously with the honey mixture.
Bake uncovered for 30 minutes.
Remove the pan from the oven and brush with the remaining honey mixture. Loosely cover with foil. Cut a small slit on top of the foil and return the pan to the center rack of the oven. Bake for 30-45 minutes longer. The internal temperature should read 200 °F.
Allow the bread to cool completely. Transfer to a serving platter and enjoy. Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Greek Pita Bread | Akis Petretzikis
Pita Bread | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou
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