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:

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Greek grilling advice and tips?

It's getting warm out and time to break out the grill! I am interested in how do Greek people in Greece grill? I've had so many delicious grilled foods in Greece, I am having a hard time getting the same flavors here in the United States.

I've tried my hand at a few recipes, aiming to capture that authentic taste, but I feel like there's a deeper level of technique and tradition that I'm just not hitting. From choosing the right ingredients to mastering the grill itself, I know there’s a wealth of subtleties that can turn a good dish into a great one.

Do they use certain marinades or techniques? I've watched people in Greece grill - they don't even really follow recipes.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.
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