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Ahhhh you making me hungary!
Or was that a country? Hungry!!!
lol
Mblah's Horiatiko Psomi: Crusty Country Bread, page
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ATS Members have flagged this thread 6 times
ATS Members have flagged this thread 6 times
Topic started on 11-6-2011 @ 12:49 PM by mblahnikluver
This is the bread I made that goes with my Pastichio
It's a Greek white bread. It's pretty good and I like the touch of honey in the dough. Makes it a little sweeter.
Ingredients
1/2 cup flour (whatever you use for bread)
8 cups of bread flour (you can use any bread flour like whole wheat or corn)
2 tbs dry yeast (if you use RAPIDRISE Highly active yeast use two packs)
1/2 cup luke warm water
1 tbs salt
2 1/2 cups lukewarm water
2 tbs olive oil
2 tbs honey
2 tbs milk
Directions
In a small bowl dissolve the yeast with the 1/2 cup of water (lukewarm). Slowly add the 1/2 cup of flour and mix until smooth and no lumps of flour... let rise about 15-20 mins.
Next sift the remaining flour with the salt then put in a large mixing bowl and make a hole or well in the center.
Add honey, oil, milk and yeast mixture and 2 cups of the lukewarm water in the well. Slowly you want to pull the flour in over the well, then mix with hands til it's a nice lump of dough. If you need more water add from the remaining 1/2 cup slowly....Next turn onto a lightly floured surface and knead the dough until nice and smooth and no longer sticks to your hands. It could take 5-10mins depending on your kneading skills..It's a great arm work out lol
Now you want to place the dough in a lightly oil mixing bowl. Turn dough around in the bowl to coat it with the oil. Next cover with three towels. First layer will be dry, second layer is a warm dampened cloth an followed by another dry towel. Put in a warm place and let rise double in size, about 1hr to 1 1/2hrs.
After this you want to punch dough down about 5 times, knead another 5mins or so then you want to separate the dough into either three baguettes or three round balls. You want to then put them on an ungreased cookie sheet and repeat the three towel layering from the previous step. One dry, one wet, one dry. Then again put in a warm spot and let rise an hour...During this time is when I usually preheat the oven to 450F.
Next you will put the rolls or baguettes on the cookie sheet in the oven and bake at 450F for 30mins or until brown and you tap the bottom and it sounds hollow.
I cut or scored the tops of mine, this is if you want a thicker crust.
It's pretty yummy and it's really not that hard it's just time consuming but it is really good!
It's a Greek white bread. It's pretty good and I like the touch of honey in the dough. Makes it a little sweeter.
Horiatiko Psomi: Crusty Country Bread
Ingredients
1/2 cup flour (whatever you use for bread)
8 cups of bread flour (you can use any bread flour like whole wheat or corn)
2 tbs dry yeast (if you use RAPIDRISE Highly active yeast use two packs)
1/2 cup luke warm water
1 tbs salt
2 1/2 cups lukewarm water
2 tbs olive oil
2 tbs honey
2 tbs milk
Directions
In a small bowl dissolve the yeast with the 1/2 cup of water (lukewarm). Slowly add the 1/2 cup of flour and mix until smooth and no lumps of flour... let rise about 15-20 mins.
Next sift the remaining flour with the salt then put in a large mixing bowl and make a hole or well in the center.
Add honey, oil, milk and yeast mixture and 2 cups of the lukewarm water in the well. Slowly you want to pull the flour in over the well, then mix with hands til it's a nice lump of dough. If you need more water add from the remaining 1/2 cup slowly....Next turn onto a lightly floured surface and knead the dough until nice and smooth and no longer sticks to your hands. It could take 5-10mins depending on your kneading skills..It's a great arm work out lol
Now you want to place the dough in a lightly oil mixing bowl. Turn dough around in the bowl to coat it with the oil. Next cover with three towels. First layer will be dry, second layer is a warm dampened cloth an followed by another dry towel. Put in a warm place and let rise double in size, about 1hr to 1 1/2hrs.
After this you want to punch dough down about 5 times, knead another 5mins or so then you want to separate the dough into either three baguettes or three round balls. You want to then put them on an ungreased cookie sheet and repeat the three towel layering from the previous step. One dry, one wet, one dry. Then again put in a warm spot and let rise an hour...During this time is when I usually preheat the oven to 450F.
Next you will put the rolls or baguettes on the cookie sheet in the oven and bake at 450F for 30mins or until brown and you tap the bottom and it sounds hollow.
I cut or scored the tops of mine, this is if you want a thicker crust.
It's pretty yummy and it's really not that hard it's just time consuming but it is really good!
reply posted on 11-6-2011 @ 01:28 PM by jude11
Looks good!
Please post the recipe here as well if you don't mind:
www.abovetopsecret.com...
A lot of people would love it and you might find another recipe to try!
I'm gonna try yours.
Thanx!
Please post the recipe here as well if you don't mind:
www.abovetopsecret.com...
A lot of people would love it and you might find another recipe to try!
I'm gonna try yours.
Thanx!
reply posted on 11-6-2011 @ 01:31 PM by Frater210
reply to post by mblahnikluver
Awesome. Thank you for the recipe and you take excellent photos of food.
That is going to send me right out the door for some chow.
Bon Apetit, ATS
P.S. Have you ever done Japanese 'Milky' bread? I am dying for a decent recipe.
Awesome. Thank you for the recipe and you take excellent photos of food.
That is going to send me right out the door for some chow.
Bon Apetit, ATS
P.S. Have you ever done Japanese 'Milky' bread? I am dying for a decent recipe.
edit on 11-6-2011 by Frater210 because: P.S.
reply posted on 11-6-2011 @ 01:35 PM by mblahnikluver
Originally posted by Frater210
reply to post by mblahnikluver
Awesome. Thank you for the recipe and you take excellent photos of food.
That is going to send me right out the door for some chow.
Bon Apetit, ATS
P.S. Have you ever done Japanese 'Milky' bread? I am dying for a decent recipe.edit on 11-6-2011 by Frater210 because: P.S.
Ohh no I haven't. Im going to look it up
I will have to try it I Like to have breads from all over so I make a meal from an entire region lol
It's a habit 
reply posted on 11-6-2011 @ 01:39 PM by jude11
Originally posted by mblahnikluver
reply to post by jude11
I added it and I already had your's bookmarked.
I have to try that!
Thanks!
The thread has a lot of recipes so I might have missed it.
Gonna try yours tomorrow tho.
reply posted on 11-6-2011 @ 01:50 PM by Frater210
reply to post by mblahnikluver
Yeah, we are Brothers from another Mother. I do the same thing.
The Japanese bread is sometimes called 'Bunny Bread'. I have yet to find an applicable recipe that just lays it out straight. But the stuff tastes wonderful.
Yeah, we are Brothers from another Mother. I do the same thing.
The Japanese bread is sometimes called 'Bunny Bread'. I have yet to find an applicable recipe that just lays it out straight. But the stuff tastes wonderful.
reply posted on 11-6-2011 @ 01:54 PM by mblahnikluver
Originally posted by Frater210
reply to post by mblahnikluver
Yeah, we are Brothers from another Mother. I do the same thing.
The Japanese bread is sometimes called 'Bunny Bread'. I have yet to find an applicable recipe that just lays it out straight. But the stuff tastes wonderful.
LOL if you mean me brother, Im a girl
I found a few recipes Im looking at now. It looks really good and easy. I always look up the origins so I get the most authentic version. Im weird like that lol
edit on 6/11/2011 by mblahnikluver because: (no reason given)
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This content community relies on
user-generated content from our member contributors.
The opinions of our members are not those of site ownership
who maintains strict editorial agnosticism and simply provides
a collaborative venue for free expression.
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