How To make Greek Isle Bread For Bread Machine

YEAST WATER Bread Recipe. Focaccia with (pear) Yeast Water | by JoyRideCoffee

Yeast Water Bread Recipe. A pear. It can be the source of a new form of life that leavens bread. I am not an expert in fermented waters but nature always knows better what to do.

The complicated times we are going through (during the pandemic) makes us reflect more on life and its joys. And bread is a simple joy.

Lucky, but also with a lot of effort, we managed to enjoy a few weeks in wonderful Greece, to return with tasty ingredients (so good for a focaccia) and with reloaded hearts.

I made the fermented water simply by pouring water over the pieces of pear and leaving it for 3 days at room temperature. From time to time I shook the jar, twice a day.

I don't believe much in recipes so for focaccia I did not follow a specific recipe but I only aimed to briefly develop gluten in the initial phase (autolyse would have helped but I didn't have time to do it) and then to follow the fermentation. You can find the quantities and the method in the video.

Obviously you can use sourdough starter instead of fermented water. The differences in taste and texture are subtle but I would say they are in favor of fermented waters. The crunv is more delicate, and lacks acidity. But here is a large territory to study absolutely subjectively.

The secondary images were filmed in the fascinating Greek islands of Naxos, Paros, Skopelos and Alonnisos.

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.

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KitchenAid Professional
Reusable Silicone Stretch Lids:
Hario Kettle:
Hario scale:
Glass Jar for sourdough starter:
Pyrex square dish for bulk proofing:
Non Slip Stainless Steel Mixing Bowls:
Danish Dough Whisk Bread Mixer:
Silicone spatula:
Grinder for bran (for airy whole wheat loaves):
Pulp Banneton Proofing Basket:
Big Bench Scraper 5 Inch x 7 Inch
Dough & Bowl Scrapers:
Zatoba Bread Lame:
Bread Lame:
Pizza Peel:
French Baguette Baking Pan, Non-stick Perforated:
Baking Steel Griddle:
Natural Lava Rocks:


A good source of inspiration for focaccia is Maurizio:

Greek Easter Bread

Recipe featured on Fox 11 Living With Amy

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!!

Bread in Your Blender Will Blow Your Mind | Quick Gluten-Free Blender Bread | ChefSteps

Fire up your blender and get that bread. ????

The best part about this bread is that it’s foolproof. Plus, you likely already have all of the required ingredients hanging out in your pantry.

Made from white rice, this bread comes together quickly with the use of a blender. And with the exception of soaking the rice, it’s in the oven in less than 30 minutes. The result is a moist, spongy, delicious tasting bread with a surprisingly great texture.

How does rice turn into bread? Rice is full of starch and fiber, and by soaking and blending it, you’re essentially turning it into flour.

#blenderbread #quickbread #glutenfree #riceflour

Need bread in a hurry? Want a gluten-free variety that doesn’t taste like cardboard? Do you consider bread-making a hassle? Are you a neophyte baker who wants to take baby steps towards dough enlightenment? If the answer to any of these questions is yes, this recipe is for you.

Fluffy Olives Bread

Many of you asked me for this Olives Pita’s recipe because it’s sooo fluffy and easy to make, so here it is:

Ingredients:
-600g flours;
-10g salt;
-20g dry yeast;
-400ml warm water:
-30ml olive oil for the dough;
-30ml olive oil for topping;
-200g green olivesl
-dry oregano.

How? Easy peasy:
-In a large bowl mix the flour, yeast, warm water, salt and 30ml olive oil. Let it rise for 1 hour.
-Add the olives and knead.
-Spread the dough in a baking paper covered pan (mine is 28cm in diameter);
-Drizzle the last 30ml of olive oil and press the dough with your fingers “drawing” squares;
-Sprinkle dry oregano and bake for 20-25 minutes at 190C or until golden & firm on top.

This recipe was a wonderful opportunity to use the greek goodies from Kalamata Island I received a few days ago from @cornelia_olive_oil ????
Let me know if you try it!

baking traditional Greek bread lagana...