How To make Greek Isle Bread
-Marie Frainier *DGCP02C* 1/2 c Water
2 c Bread Flour
3 tb Plain yogurt
2 ts Nonfat Dried Milk
1 tb Sugar
1 ts Salt
2 ts Applesauce
1 pn Garlic powder
4 ts Chopped black olives
1/2 ts Sweet basil
1/2 ts Dill weed
2 1/2 tb Feta cheese
2 1/2 tb Pureed cucumber
1 ts Yeast
*** cucumber should be peeled, sliced, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop black olives. 1 POUND LOAF
How To make Greek Isle Bread's Videos
The Best Greek Vasilopita (Greek New Year's Bread) You'll Ever Taste!!!
Greek Vasilopita is a traditional Greek sweet bread or cake that Greek people enjoy making as part of the celebration of the New Year. Greek people often put coins into these cakes (dimes or quarters), and it is said that the person who gets the piece of cake with the coin in it will have good luck for the rest of the year!!!
My mom uses a Greek spice called Mastic gum (Mastiha) in her Greek Vasilopita. Mastic gum is a tear drop shaped resin that comes from the sap of a special tree which grows only on one Greek island in the whole entire world—the island of Chios! Some Greek people chew the substance like gum. As it ages, however, the substance becomes less chewy and more dry. The drier it is the easier it is to crush into a mortar and pestle and use in cakes and breads such as my mom’s Vasilopita. Mastic gum has been used over the years to treat a variety of ailments such as acid reflux, inflammatory bowel disease, indigestion, peptic ulcers, and other various diseases. Its smell is unique and incredible, and mastic gum is what gives my mom’s bread a flavor that is just out of this world—absolutely delicious—-and is what sets it apart from many other recipes for Greek Vasilopita which you will find online. My mom buys Mastic gum at her local Greek store. If you do not have a Greek store available to you, you can of course buy Mastic gum on amazon.com. Here is a link you can use to obtain this spice:
The full printed recipe for my mother's Greek Vasilopita can be found here:
I'm sure my mom's Vasilopita will be the best Greek Vasilopita you have ever tasted in your life!!!! Enjoy!!!
Here is an online source I found about Mastic Gum:
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Introduction - 0:00
Dry Ingredients - 1:06
Wet Ingredients - 7:50
How to Make Dough - 12:42
How to insert coins pt1 - 15:23
Dividing Bread - 16:25
How to insert coins pt2 - 20:09
Baking the Vasilopita - 21:06
How to Store the Bread - 26:34
Tasting the Bread/End - 26:53
Cypriot Finger Bread Recipe | EU Politics Explained by Baking Cypriot Finger Bread
Division and reunification are two themes that link Cyprus to its most famous loaf. In this episode of Baking Bread, Georg Matthes bakes Cypriot finger bread.
In our series Baking Bread, EU correspondent Georg Matthes bakes 28 loaves from 28 EU countries and sprinkles his baking instructions with anecdotes about each country.
For more delicious bread recipes from across Europe, head over to our DW Baking Bread Page:
#BakingBread #BreadRecipe #CypriotFingerBread
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Olive Bread Recipe - Mediterranean Style Rustic Olive Bread - Quick and Easy Bakery Style Bread
Dutch Oven - AMAZON
Bowl Covers - AMAZON
Linen Bread Bags - AMAZON
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What you need
3 cups all purpose flour plus extra for dusting your work surface
½ teaspoon fast rising yeast
1 teaspoon salt
1 cup roughly chopped pitted green olives
1 cup roughly chopped pitted black olives
1-1/2 cups warm water - not boiling
1 tablespoon rosemary olive oil
1 tablespoon dried thyme
2 tablespoon corn flour
What you need to do
You need a large dutch oven or heavy ceramic pot with a lid.
Mix together warm water and fast rising yeast
Note: Never use boiling water as it will kill the active yeast
Note: To keep your active yeast alive and fresh store in the refrigerator
Combine the flour, salt, olive oil, thyme and both types of olives together in a large bowl
Add the yeast mixture to the dry ingredients and mix together until the dough starts to come together. It will look and feel sticky. Shape into a ball.
Cover with plastic wrap and a clean towel or bowl cover and Let it sit until it roughly doubles in size - approx 3 hours
Place the empty Dutch Oven pot into your oven and preheat to 450F degrees. Approx 30 to 40 mins too heat up.
Take your dough out of the bowl and lay it on your floured surface..
Fold the dough over on itself kneading it back into a ball for a second time.
Lay the dough onto the cornmeal dusted board,
Place in a clean bowl with parchment paper
Dust the top of the dough lightly with some extra cornmeal and cover with the plastic wrap and towel again.
By the time your dutch oven is at temperature, your dough should have risen enough on the second rise
When oven is ready take off towel and using a sharp serrated knife, cut 2 slits across the top of the dough with a sharp knife.
Take the hot pot out of the oven using protective mitts with both hands, very carefully lift and gently drop the dough into the pot.
Place the lid on and put it back into the oven.Remember the pot is very hot! Bake for 30 minutes.
After 30 minutes, take the lid from the pot and bake for a further 10 minutes and the crust is golden and crispy.
Let cool before slicing.
Bom Apetite!!
Greek Stafidopsoma: Raisin Bread Rolls
Print this recipe here:
Ingredients
The Wet Ingredients:
1 cup (250ml) lukewarm milk
1/2 cup (115g) granulated sugar
2 and 1/2 teaspoons active dry yeast
2 oz (60g) unsalted butter, soft or melted
1 teaspoon pure vanilla extract
The Dry Ingredients:
3 and 1/2 cups (500g) all-purpose flour
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 heaping cup raisins
1/2 teaspoon salt
Egg wash: 1 egg yolk plus 2-3 tablespoons milk
sugar for topping
Instructions
Combine all of the dry ingredients in a large mixing bowl and shisk together.
In the bowl of a tabletop mixer that has been fitted with the dough hook attachment, add all of the wet ingredients alomg with a quarter cup of the flour mixture. Whisk together and set aside for 8 minutes until the yeast is activated. Once a puffy cloud forms on top of the mixture the yeast is active.
Add the dry ingredients to the mixer and knead for 10 minutes.
Transfer the dough to a mixing bowl that has been greased with olive oil. Toss to coat and cover the bowl. Set it in the warmest part of your home until the dough doubles in volume.
Preheat the oven to 350 °F, 180 °C.
Transfer the dough to your work surface and divide it into 10 equal pieces. Roll each portion of dough into a ball.
Line 1-2 baking trays with parchement paper and place the prepared rolls onto the trays. Cover loosely with plastic wrap or with a kitchen towel. Set aside until they rise until almost doubled in size.
Combine the egg wash ingredients in a small bowl and whisk them together until smooth. Brush the egg was over the rolls and sprinkle the tops with granulated sugar.
Bake on the center rack of the preheated oven for 20-25 minutes until golden.
Allow the rolls to sit for 10-15 minutes and serve with butter or cream cheese. Kali Orexi!
Notes
Yeast rarely goes bad but if it does, the dough will not rise. The yeast is fresh if a puffy cloud forms on top once the wet ingredients are combined in the mixer's bowl.
Freezer Instructions: Once the rolls are baked and have come to room temperature, transfer them into freezer-safe bags and store in the freezer for up to a month. Thaw them at room temperature when ready to serve. Warm them in the oven for a few minutes before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Tsoureki | Greek Easter Bread
Looking for a Tsoureki recipe? Watch Chef Panagioti make a traditional Greek Easter Bread that is soft, chewy and YUMTASTIC!!!
#cookingnbakingwithpanagioti #tsoureki #tsourekirecipe #greekeasterbread #greekeasterbreadrecipe #easter #easter2021 #greekeastertraditions #yummy #yummyyummy #subscribetomychannel #chefpanagiotikarathanasis
Easter Bread from the Island of Cyprus: Marilena Joannides' Traditional Recipe
Cyprus' Culinary Ambassador - Marilena Joannides shows us how to make Easter Bread typical of Karpasia Cyprus. Marilena Joannides is a Culinary Expert known for her extensive research and knowledge in Mediterranean Cuisine. She is also the author of Cyprus Food Treasures
#Food Channel
marilena@marilenio.com.cy
@marilenascypruskitchen
1kg bread flour
1 teaspoon salt
2 cinnamon sticks
6 cloves
¼ teaspoon mastic
¼ teaspoon mahlep
1 teaspoon anise seeds
50g butter
11g dry yeast
100g water
350g milk
300g fresh unsalted anari cheese (ricotta)
100g sugar
100g sesame seeds
1 teaspoon lemon juice
Boil the sesame seeds with the water and lemon juice for 3'. Drain.
Grind all spices together with a bit of sugar and mix with the flour and salt. Melt the butter and combine with the flour mixture.
Warm the milk with the sugar and mix with the anari cheese.
Dissolve the yeast in 100g water and a bit of sugar, leave till frothy and add to the milk mixture. Add this to the flour and use a mixer to knead very well for 10'.
Shape into thick cords and roll in the sesame seeds. Arrange on oven trays, covered with baking sheet. Cover with a clean cloth and let them rise for 1 hour. Bake in a moderate oven for about 45'.
#Pascha
#Easter
bob stavrou cyprus country cooking with greek people