GREEK EASTER BREAD
Provided by Food Network Kitchen
Time 5h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
- Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
- Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
- Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Punch down the dough.
- Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
- Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.
GREEK BREAD RECIPE (VILLAGE BREAD/ HORIATIKO PSOMI)
A super easy Greek village bread recipe (Horiatiko psomi) that will never fail you! All the secrets for a perfectly baked bread; a homely version for all the bread lovers.
Provided by Eli K. Giannopoulos
Categories Breads
Time 1h25m
Number Of Ingredients 7
Steps:
- To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don't have fresh yeast substitute for dried - just use one third of the quantity stated.
- Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand.
- Knead the dough a little bit with your hands until it's elastic and form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
- Let the dough rise at room temperature for 10-12 hours (or overnight).
- Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
- Knead each piece of the dough with your hands just enough to have a nice and smooth dough that doesn't stick too much on your hands (for about 3 minutes). Sprinkle the dough with semolina (2-3 tbsps) when kneading the dough.
- Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish.
- Preheat the oven at 250C/ 480F. Bake for 20 minutes with the lid on and another 15 minutes or so with the lid removed, until nicely coloured and crusty.
Nutrition Facts : ServingSize 1 slice of bread, Calories 283kcal, Sugar 0.5g, Sodium 749.2mg, Fat 3.2g, SaturatedFat 0.5g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 53.4g, Fiber 1.9g, Protein 9g, Cholesterol 0mg
PSOMI - GREEK BREAD
Make and share this Psomi - Greek Bread recipe from Food.com.
Provided by PalatablePastime
Categories Yeast Breads
Time 3h5m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Sift flour into a mixing bowl and place into a low oven to warm.
- Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
- Remove flour from oven; take 2 cups of flour from the bowl and set aside.
- Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.
- Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.
- Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
- Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.
- Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.
- Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
- Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.
- Preheat oven to 375 degrees.
- Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.
- Cool on a rack when done.
DAKOS (GREEK BREAD SALAD)
Steps:
- Preheat the grill. Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard.
- Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season, to taste, with salt and pepper. Fold the cucumber, tomatoes, onion, and feta into the oil mixture and let stand at room temperature for 30 minutes. Spoon the mixture over the bread. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately.
GREEK TZATZIKI
This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!
Provided by LeeleeCooks
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 8h20m
Yield 40
Number Of Ingredients 9
Steps:
- Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.
Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g
GREEK SESAME BREAD RINGS RECIPE (KOULOURI THESSALONIKIS)
A traditional Greek sesame seed bread rings recipe! If you've ever found yourself walking the streets of Athens or Thessalonikis then you can't have missed on all the street vendors selling these popular sesame koulouria! Discover how to make your own with this original recipe!
Provided by Eli K. Giannopoulos
Categories Breads
Time 1h45m
Number Of Ingredients 8
Steps:
- To prepare these Greek sesame bread rings recipe, start by making the dough. In the mixer's bowl add the lukewarm water, the yeast and sugar and stir. Wrap well with plastic wrap and set aside for about 8-10 minutes, until the yeast starts bubbling. Into the same bowl, add first the flour, then the salt and olive oil. Using the dough hook, mix all the ingredients at low speed for about 7 minutes, until the dough becomes an elastic ball. When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
- Coat lightly a bowl with some olive oil, place the dough inside and cover with plastic wrap. Let the dough sit in warm place for about 30 minutes. Knead the dough again at medium-high speed for 3-4 minutes.
- Turn the dough onto a working surface and divide into 12 pieces. Take one piece of the dough and roll out into a rope approx. 35cm long. Form a circle and join the ends pinching them together. Place the bread ring on a large baking tray, lined up with parchment paper and repeat with the rest of the dough. (You will need two large baking trays.)
- Prepare the ingredients for the garnish. In one bowl pour some water. In a separate bowl or tray place the sesame seeds. Dip the koulouria (bread rings) in water and then in sesame seeds, making sure to cover them on all sides. Place them back on your baking sheets, leaving some distance between them. Let them rise in a warm place for about 30 minutes. (For garnish you can also petimezi for extra flavour. Use 1/3 of a cup petimezi diluted in 1/4 of cup water and dip the bread rings first in the petimezi mixture and then in sesame seeds.)
- Bake in preheated oven at 200C for about 15 minutes, until nicely golden brown and crusty. Enjoy!
Nutrition Facts : ServingSize 1 ring, Calories 281kcal, Sugar 0.5g, Sodium 390.6mg, Fat 12.2g, SaturatedFat 1.7g, UnsaturatedFat 9.9g, TransFat 0g, Carbohydrate 36.3g, Fiber 3.3g, Protein 7.5g, Cholesterol 0mg
GREEK BREAD
Very Greek and extremely bready. If you like bread and you like Greek things, this is for you. Maybe.
Provided by Millereg
Categories Yeast Breads
Time 2h5m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve the yeast in the water.
- Mix the sugar, cardamom, salt, egg, milk and oil in a bowl.
- Add the yeast, both types of flour, raisins and nuts.
- Mix well.
- Add enough flour to make soft dough.
- Turn the dough out onto a floured surface and knead until smooth and elastic.
- Shape into a round loaf.
- Put the dough into a lightly greased 8" round cake pan.
- Cover with a damp towel and let rise in a warm place until it has doubled in size (usually about 1 hour or so).
- Bake in a 350°F oven for 40 minutes.
Nutrition Facts : Calories 282.3, Fat 10.8, SaturatedFat 1.6, Cholesterol 27.5, Sodium 88.1, Carbohydrate 41.8, Fiber 4, Sugar 11.3, Protein 7
HORIATIKO PSOMI: GREEK COUNTRY BREAD
Steps:
- Gather the ingredients.
- In a small bowl, dissolve the yeast in 1/2 cup lukewarm water .
- Slowly add 1/2 cup of flour and mix until all lumps of flour have dissolved to form a thick mixture. Allow it to rise about 15 to 20 minutes. If using a sourdough starter, make a sponge with 1/2 pound of starter, 1/2 cup of lukewarm water, and 1/2 cup of flour, allowing it to rise for 2 hours.
- Sift the remaining flour with the salt in a large mixing bowl. Make a well in the center, and add the milk, oil, honey, yeast mixture or sourdough starter, and 2 cups of lukewarm water.
- Pulling in the flour slowly, mix with your hands until you have a cohesive mass. If more water is needed, add in small amounts from the remaining 1/2 cup.
- Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to your hands.
- Place the dough in a lightly oiled mixing bowl and roll until all sides are greased. Cover the bowl with 3 dishtowels: first one dry, one dampened with warm water on top, and lastly one dry as well. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
- Punch down and knead the dough for 5 to 6 minutes on a floured surface. Divide the dough into 3 to 4 balls, and form into your preferred shape.
- Place the loaves several inches apart on top of an ungreased cookie sheet and cover with the 3 dishtowels as before-dry, damp, dry. Keep the loaves in a warm place and allow proving for 1 hour.
- Preheat the oven to 450 F/220 C. Score the tops of the loaves in 3 or 4 places. Bake on the rack just below the middle of the oven for 30 to 35 minutes until browned. When ready, if tapped on the bottom, the bread should sound hollow.
- Remove from oven and cool on racks. Serve warm.
- Enjoy.
Nutrition Facts : Calories 292 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 402 mg, Sugar 2 g, Fat 3 g, ServingSize 1 loaf (12 to 16 servings), UnsaturatedFat 0 g
VASILOPITA (GREEK NEW YEAR'S BREAD)
This vasilopita recipe has been passed down to one of our readers Karen Stoeckle from her Greek grand parents! It is Greek New Year's bread made of layers of cinnamon-scented dough with Romano cheese and toasted sesame seeds. Although there is no rising time involved , budget about 2 1/2 hours of time for the bread to be ready.
Provided by Suzy Karadsheh
Categories Bread
Number Of Ingredients 15
Steps:
- Add the sugar, baking powder, olive oil, 1 cup of the grated cheese, and water to the large bowl of a stand mixer attached with a whisk. Whisk on low speed to combine.
- Remove the whisk and add the hook attachment to the stand mixer.
- Over medium-low speed, add the flour, one cup at a time. Knead for about 5 minutes or until you have a workable dough (it will be somewhat wet still).
- Cover the dough with a towel and set aside for now.
- Make the cinnamon mixture. In a medium mixing bowl, mix together the cinnamon, sugar, cloves, allspice, and nutmeg.
- Prepare and lightly grease the bottom of a 10-inch round springform pan.
- Divide the dough into 11 equal size portions and form them into balls (you may need to flour your hands or a clean surface to help you shape the dough without sticking too much).
- On a clean lightly floured surface, working with one ball of dough at a time, use a rolling pin and roll out the dough to a thin 10-inch round. Place the first round of dough on the bottom of the prepared pan. Brush with the melted butter. Sprinkle generously with the cinnamon mixture and follow with a generous sprinkle of grated romano cheese.
- Repeat with two more layers of dough. If you're adding the coin for good luck, wash it well and dry it then wrap it in a piece of foil and place it on top of layer of dough you just laid down.
- Continue shaping the dough balls into 10-inch rounds and layering the dough rounds on top of each other in the pan, making sure to brush each layer with the melted butter and sprinkle with the cinnamon mixture and grated cheese until the very last layer.
- Lay the last layer of dough on the very top. Combine the egg yolk with 2 tablespoons of water (or milk) and whisk. Brush the last layer of dough with a little melted butter and the egg wash. Finish with a sprinkle of the sesame seeds.
- Heat the the oven to 350 degrees F.
- Bake on the middle rack for 1 hour and 45 minutes, until the vasilopita is a rich golden-brown. Allow it to cool for about 10 minutes before moving it from the baking pan to a wire rack. Allow to cool completely before slicing.
Nutrition Facts : Calories 334.2 kcal, Carbohydrate 73.9 g, Protein 5.8 g, Fat 2.5 g, SaturatedFat 0.4 g, Cholesterol 9.8 mg, Sodium 236.9 mg, Fiber 4.9 g, Sugar 30.3 g, UnsaturatedFat 1.8 g, ServingSize 1 serving
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GREEK SWEET BREAD RECIPE - EVERYDAY DISHES
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Category Side DishesTotal Time 50 minsEstimated Reading Time 3 minsCalories 200 per serving
- In a large bowl or the bowl of your stand mixer, stir together 1½ cups flour and the packet of yeast. Melt the butter in the microwave. Add milk to the butter then heat in the microwave until just barely warm.
- Crack both eggs into the milk and butter mixture then whisk until combined. Add the egg mixture into the flour and yeast, mixing until all of the flour is incorporated. Begin adding the remaining flour in increments until soft dough forms.
- If you are mixing by hand, turn the dough out onto a lightly floured surface and knead for 3−5 minutes until the dough is smooth and elastic—this will take about 2 minutes in the stand mixer. Place the dough in a greased bowl, turning once to coat both sides. Cover and let rise in a warm place until it has doubled in size (this will take approximately 1½ hours).
- After the dough has had a chance to double in volume, punch it down to deflate. Remove ⅓ of the dough and divide it into 8 equal pieces. Roll each piece of dough into eight 12" ropes. Form 4 twisted ropes by taking 2 ropes and twisting them together. Use several of the braided ropes to line the inside edge of a greased 9" round cake pan.
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Main ingredients Flour, water, yeast, saltType FlatbreadPlace of origin Fertile Crescent, Middle East, GreeceAlternative names Pide, Khubz
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- Mix the yeast with the warm water and the half of the sugar, stir until dissolved and set it aside until it bubbles.
- In a large mixing bowl, combine the salt, cinnamon and ground cloves with the flour. Make a well in the centre of the flour and pour in the yeast mixture and the olive oil. Mix until a soft dough forms, cover with waxed paper and a damp towel, and set aside to rise for 15 minutes.
- Punch the dough down and knead for several minutes. Add the raisins and the walnuts and knead well to a homogenous dough!
GREEK BREAD WITH OREGANO AND OLIVE OIL - THE GREEK FOODIE
From thegreekfoodie.com
5/5 (10)Total Time 2 hrs 30 minsCategory Breakfast, Dinner, LunchCalories 245 per serving
- Add the yeast in half a cup of warm water. Add 1 tsp sugar and 5 tablespoons of flour. Stir, cover with a kitchen towel and put the cup aside in a warm place for about 30 minutes.
- Add the yeast mixture, mix and slowly add about one cup of warm water. Knead for 5 min.Cover bowl tightly with plastic wrap and set aside in a warm place (I use my microwave oven) to proof for an hour.
- Punch down dough. Generously flour a sheet of parchment paper; transfer the dough to parchment, and quickly shape into a ball with floured hands. Place the dough on the parchment paper and sprinkle the top with a tablespoon of dry oregano and a teaspoon of coarse finishing salt. Sprinkle a little flour. Top with plastic wrap and let it rest for 30 minutes.
5 THINGS MOST PEOPLE GET WRONG ABOUT GREEK FOOD
From olivetomato.com
Reviews 21Published 2017-04-20Estimated Reading Time 5 mins
- They don’t use enough olive oil. I cannot count how many times I’ve seen so-called traditional Greek recipes calling for a fraction of olive oil that is normally used.
- Anything with feta and oregano is called “Greek” What’s with this? Really, feta is Greek, and parmesan is Italian. Do you call recipes with parmesan Italian?
- Meat dishes with pork and lamb are considered the quintessential Greek dishes. Yes, lamb is a common meat in Greece. But did you know that traditionally Greeks did not eat meat for over 180 days a year?
- Middle eastern foods such as pita bread and hummus are considered Greek. Several middle eastern dishes such as hummus or baba ganoush are based on traditional Mediterranean ingredients and often I see them in Greek restaurants, however they are not actually Greek.
- “Greek” yogurt is Greek. Actually all those yogurts out on the market that call themselves Greek, are not Greek at all. Unfortunately, especially in U.S. the term Greek has come to mean strained yogurt, not actual Greek yogurt.
GREEK WHOLE WHEAT PITA BREAD - 30 DAYS OF GREEK FOOD
From 30daysofgreekfood.com
5/5 (5)Category BreadCuisine GreekEstimated Reading Time 7 mins
- Meanwhile, in a large mixing bowl, combine all the ingredients (water, water with yeast and honey, vinegar, salt, flour). Knead the dough in the bowl for about 10 minutes until it becomes smooth. Add very small amounts of extra hard flour if the dough is extremely sticky. Alternatively, knead the dough at medium speed in a stand mixer fitted with the dough hook attachment about 5 minutes. Don’t over knead it.
- Cover the bowl with a damp kitchen towel and let it rise (double its size) in a warm place for 30 minutes to 1 hour.
- When the dough has doubled, punch it down and transfer to a lightly floured work surface. Use durum or semolina flour for rolling. Divide the dough into equal balls (about 13 for large pitas and 25 for mini pitas).
TOP 10 TRADITIONAL GREEK FOODS TO TRY | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 mins
- Olives and olive oil. Greeks have been cultivating olives for millennia – some even say that Athena gave an olive tree to the city of Athens, thus winning its favour.
- Dolmades. Each region in Greece – in fact, each household – has its variation on dolmades, whether it's the classic vine leaf parcel, or hollowed out vegetables such as tomatoes, peppers and courgettes, stuffed and baked in the oven.
- Moussaka. Variations on moussaka are found throughout the Mediterranean and the Balkans, but the iconic Greek oven-bake is based on layers of sautéed aubergine, minced lamb, fried puréed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, then a final fluffy topping of béchamel sauce and cheese.
- Grilled meat. Greeks are master of charcoal-grilled and spit-roasted meats. Souvlaki, chunks of skewered pork, is still Greece’s favourite fast food, served on chopped tomatoes and onions in pitta bread with lashings of tzatziki.
- Fresh fish. Settle down at a seaside taverna and eat as locals have since ancient times. Fish and calamari fresh from the Mediterranean and Aegean Seas are incredibly tasty and cooked with minimum fuss – grilled whole and drizzled with ladholemono (a lemon and oil dressing).
- Courgette balls (kolokythokeftedes) Sometimes a patty, sometimes a lightly fried ball, be sure to try these starters any chance you get. The fritter is usually made from grated or puréed courgette blended with dill, mint, or other top-secret spice combinations.
- Octopus. Along harbours, octopuses are hung out to dry like washing – one of the iconic images of Greece. Grilled or marinated, they make a fine meze (appetiser), or main course stewed in wine.
- Feta & cheeses. When in Greece, fresh cheese is a joy. Ask behind market counters for creamy and delicious feta kept in big barrels of brine (nothing like the type that comes in plastic tubs in markets outside of Greece).
- Honey & baklava. Greeks love their sweets, which are often based on olive oil and honey combinations encased in flaky filo pastry. The classic baklava involves honey, filo and ground nuts.
CLASSIC GREEK DISHES AND RECIPES - THE SPRUCE EATS
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- Moussaka. Perhaps the most widely recognized of all Greek dishes, this moussaka, an oven-baked casserole of layered eggplant and spiced meat filling topped with a creamy bechamel will be the highlight of any Greek meal.
- Baklava. Baklava, a perennial favorite, and a classic Greek pastry are made with flaky phyllo dough layered with a cinnamon-spiced nut filling and bathed in sweet syrup.
- Horta Vrasta - Boiled Leafy Greens. Greeks love their leafy greens and for a good reason. They are healthy and delicious. Packed with nutrients and flavor; Horta vrasta will compliment any meal.
- Chicken Soup Avgolemono. The ultimate in Greek comfort food, this chicken soup avgolemono is a hearty and delicious staple of any Greek household. A traditional soup finished with a creamy egg-lemon flavor; it is sure to become a family favorite.
- Tzatziki - Creamy Cucumber-Yogurt Dip. Tzatziki, a tangy cucumber dip flavored with garlic is the perfect complement to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping and is also used as a condiment for souvlaki.
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