Greek Food, Cooking and Recipe Community

Simple Greek Bread Recipe

1 - 3 of 3 Posts
mj_toronto8

mj_toronto8

Active member
I love Greek bread and I try making it at home. It's good, but not great. Somehow when I get it at the bakery it tastes better.

Ingredients:
- 4 cups of flour
- 1 package of active dry yeast
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 cups of warm water
- 2 T olive oil

Instructions:
1. In a large mixing bowl, sift the flour, yeast, sugar, and salt and mix well.
2. Add the warm water and oil to the mixing bowl and mix until the dough comes together.
3. Using your hands, knead the dough on a floured surface until it is smooth and elastic.
4. Grease a large bowl with olive oil, then place the dough in the bowl. Cover the bowl with a damp cloth and let it rise in a warm place for 1-2 hours, or until the dough has doubled in size.
5. Preheat your oven to 350°F.
6. Once the dough has risen, place it back onto a floured surface and knead it gently. Shape the dough into a round loaf or whatever shape you like and place it onto a baking sheet.
7. Bake the bread for 35-40 minutes, or until it is golden brown on the outside.
8. Serve it warm with a drizzle of olive oil and a sprinkle of sea salt.

greek-bread-recipe.jpg
 
Hi mj_toronto8

The recipe you posted is solid and sure enough it will make you some good tasting quick bread. But the key word here is quick. If you want to have a superior flavor then you might consider slow proofing (slow rising). Slow rising is when you bread will develop a nice flavor. It will require less amount of yeast so it can have time for it to rise slowly and create that nice flavor.
 
  • Like
Reactions: k_tsoukalas
PemiKanavos said:
Hi mj_toronto8

The recipe you posted is solid and sure enough it will make you some good tasting quick bread. But the key word here is quick. If you want to have a superior flavor then you might consider slow proofing (slow rising). Slow rising is when you bread will develop a nice flavor. It will require less amount of yeast so it can have time for it to rise slowly and create that nice flavor.
Click to expand...
I agree - a quick rise doesn't seem to taste as good as a slower one. The yeast leaves a stronger aftertaste when the bread rises too fast.
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top