How To make Old Greek Bread
2 1/2 cups tepid water
90 degrees
2 packages dry yeast :
prefer quick rise
2 cups barley flour
1/4 cup rye flour
unbleached white flour to make up total flour weight of 2 pounds 3 ounces 1 tablespoon honey
2 tablespoons olive oil
2 teaspoons salt -- mixed w/2 tsps.
water cornmeal for baking sheets
1. In a mixing bowl, dissolve the yeast in the tepid water. 2. Place a paper lunch sack on a scale and put in the barley and rye flour. Add enough additional unbleached flour to make up the 2 pounds 3 ounces. 3. Put the yeast water in an electric mixer bowl and add 4 cups of the flour mixture. (I simply use my KitchenAid for this whole process.) Add the honey and olive oil and mix to form a sponge, or very soft dough. Mix by hfand or by machine until the dough begins to pull away from the side of the bowl, about 10 minutes. Mix in the salt mixed with water and finally the remaining flour. If you are using a hand mixer the last of the flour will have to be stirred in by hand. If you are using a pwerful mixer use the dough hook. 4. Knead the dough until it is smooth and elastic. Place on a plastic counter and cover with a large bowl, allow to rise until double in bulk, and then punch down and cover; allow to rise a second time. 5. Punch down and mold 2 or 3 loaves. Place on a baking sheet that has been sprinkled with a little cornmeal. Dust the loaves with a little flour and allow to rise again until double in size. Bake in a 450 degree oven for about 25 to 35 minutes, or until the bread is a rich dark brown and the loaf sounds hollow when you thump on the bottom with your finger. Allow the loaves to cool on cake racks.
How To make Old Greek Bread's Videos
Middle Eastern Pita bread. A classic versatile flatbread
Here's how I like to make Arabian style pitta (pita) breads. These differ from the Greek ones in shape, thickness and texture. They're a very versatile bread that can be used for sandwiches or dipping and the recipe is deceptively easy.
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0:00 Intro
0:50 Preparing the ingredients
2:40 Making the dough
5:08 Forming the pittas
7:04 Pitta cooking techniques
8:57 Taste test and Review
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Ingredients (makes 6 80g Pittas or see below for other sizes):
300g (10.6 oz)AP flour
85g (3 oz) Milk whole or part skim
85g (3 oz) Water
20g (0.7 oz) Olive oil
13g (0.45 oz) Sugar
8.5g (0.3 oz) Salt
7.5g (0.26 oz) Active or Dry yeast or 18-19g (0.63-0.67 oz) Fresh Yeast
Recommended sizes:
7 inch pitta - 80g balls - recipe yields 6
6 inch pitta - 70g balls - recipe yields 7
5 inch pitta - 60g balls - recipe yields 8
4 inch pitta - 45g balls - recipe yields 10
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Directions:
1. Add the water and milk to a jug and check the temperature. If it's cold warm it up to room temperature and no hotter
2. Add the sugar and yeast to the milk and stir to combine. Allow to sit for 10-15 minutes to bloom
3. After 10-15 minutes check if the yeast has activated and a frothy layer exists, if not your yeast is dead and the dough will not rise
4. Add the flour and salt to your mixing bowl, and mix briefly to combine
5. Make a well in the centre and add the yeast mixture and the oil. Use the dough hook attachment on your stand mixer or your hands to combine the yeast and flour together into a shaggy dough ball
6. Knead on low speed for 8-10 minutes with the mixer or 12-15 by hand until the dough ball is smooth and soft. It should be only a tiny bit sticky to the hand
7. Oil a bowl lightly then add your dough to the bowl, ensure there is space for it to double in size. Cover with plastic wrap or a kitchen towel and allow it to rise for 1 hour
8. After one hour flour your worktop and place the risen dough on it. Knock out the air and cut into the desired number of pieces
9. Weigh your pieces to ensure they are all equally sized, then roll the dough into balls. Keep them covered until needed
10. Flour your worktop then flatten a dough ball on it. Use a rolling pin to roll the dough out to the correct size in one direction. Turn it 90 degrees and roll the other way
11. Allow your dough to rise for between 15-30 minutes before cooking
Note: If you are working with more than 12 pieces of dough, I do not recommend rolling them all out at once. After they have sat and risen for more then 40 minutes without cooking they will over proof and you'll have to re-roll them and wait for them to rise again otherwise they will fail to inflate. Work in batches while the rest are cooking.
To cook Pitta in the oven:
1. Preheat your oven to it's hottest temperature with fan
2. Place a pizza stone or steel in the middle of your oven, or use an oven tray by placing it upside down. Allow the oven to preheat fully with the tray inside
3. Once heated, toss on a rolled out pitta. I prefer doing 1 at a time but you can do multiple if you want to speed things up
4. Cook until it puffs up, and a brown ring forms around the edge. In my oven at 240c this took 3 minutes and a half. I would recommend testing a single pitta first to figure out your exact timing on the temperature you use.
5. Remove the pitta once browned and immediately place on a tray or plate. Cover with a kitchen towel and allow to rest before serving
To cook in the pan:
1. Preheat a heavy bottomed pan over high heat
2. Add in a rolled out pitta to the pan, allowing it to cook for 30-45 seconds
3. Every 30-45 seconds flip the pitta over until it inflates and browns on the outside
4. Remove and allow it to rest
These will stay good for 3-4 days in an air tight container and they freeze great
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Ancient Greek & Byzantine bread
Wheaten flour, barley, millet, lentils and chickpeas ground into meal were used for various kinds of leavened and unleavened breads made and baked according to information gathered from ancient Greek and Byzantine literature and archaeological sources. By Greek Culinary History and Cooking Adventures.
historyofgreekfood.blogspot.com
Real Ancient Egyptian Bread Recipe from 1950 BC!
Did you ever wonder how the ancient Egyptians made their infamous bread? Well, we found a real recipe on the tomb wall of Senet. Her tomb is in the ancient city of Themes in Theban tomb number TT60.
Senet was either the wife or mother of Antefoqer, a vizier. Antefoqer served both King Amenemhat I and his son Sesostris I at the start of the Twelfth Dynasty, between 1958 and 1913 BC.
If you plan on making this bread don't forget that the Egyptians used a different kind of wheat called Emmer. I'm told flour made from Emmer has a lovely, nutty flavor. If you try out this recipe be sure and let us know how it tasted. :)
Artisan-Style Bread
#shorts #artisanbread #nokneadbread
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Legendary SAMARKAND breads. 15 000 loaves a day. How to make bread
Today we arrived in the ancient Samarkand city in Uzbekistan, which is known not only for famous sights, but also for tandoor bread called Legendary Samarkand bread.
Today we will show you the unique method of baking this Legendary Samarkand bread that has been around since ancient times.We are sure that you will be pleasantly surprised by how they prepare this bread!
Also enjoy our another video about GIANT PILAF: