Mblah's Horiatiko Psomi: Crusty Country Bread

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posted on Jun, 11 2011 @ 12:49 PM
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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.

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!




posted on Jun, 11 2011 @ 12:51 PM
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Subscribed.

Ahhhh you making me hungary!

Or was that a country? Hungry!!!

lol



posted on Jun, 11 2011 @ 12:51 PM
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That looks great thank you, you don't mind if I print that out do you?



posted on Jun, 11 2011 @ 12:52 PM
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reply to post by Golithion
 


Nah go for it.

I love sharing things I have made with others



posted on Jun, 11 2011 @ 01:28 PM
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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!



posted on Jun, 11 2011 @ 01:31 PM
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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.



posted on Jun, 11 2011 @ 01:34 PM
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reply to post by jude11
 


I added it and I already had your's bookmarked.

I have to try that!



posted on Jun, 11 2011 @ 01:35 PM
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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



posted on Jun, 11 2011 @ 01:39 PM
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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.



posted on Jun, 11 2011 @ 01:50 PM
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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.



posted on Jun, 11 2011 @ 01:54 PM
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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)



posted on Jun, 11 2011 @ 01:57 PM
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reply to post by Frater210
 


Does this come close to it?

tastykitchen.com...



posted on Jun, 11 2011 @ 03:51 PM
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Looks good, I will be trying it in the next day or 2. Can you cut the recipe in half or is it better to just make it all and give away some bread?



posted on Jun, 12 2011 @ 09:16 AM
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Originally posted by cdnutz44
Looks good, I will be trying it in the next day or 2. Can you cut the recipe in half or is it better to just make it all and give away some bread?


Yes you can or you can make this amount and give it away..People love homemade bread



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