Simple Greek Bread Recipe

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.

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.

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.