You have to try this easy Greek yeast bread. Yes, I just typed those words: easy Greek yeast bread. I didn’t use my bread machine. I didn’t knead until my arms were about to fall off. I put this together in little over an hour.
I didn’t take too many photos of the process as I wasn’t sure how it would turn out. I left it to rise on top of my dryer for 1/2 an hour. It’s the warmest part in my house.
Half an hour later, it was probably doubled in size. I then mixed in with my dough hook the rest of the flour. I put a little more flour on my counter and worked the dough just a little bit into two really cute loaves. I let the dough rise like the recipe says for 15 minutes in my cold oven and I then turned on the oven to 425 F. The total rising time is 45 minutes: 30 mintues before you add all the flour, 15 minutes when the loaves are formed and put in a cold oven on baking tray.
I baked it for about 40 minutes. I lowered the heat a little after 30 minutes.
recipe from About
- 3 3/4 cups of bread (or all-purpose) flour (I used AP flour. I was out of bread flour)
- 1 1/2 cups of lukewarm water
- 1 packet (1/4 oz) of dry yeast
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- water for brushing
- sesame seeds
Dissolve yeast in the warm water.
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.
There are two ways to make the dough: using a mixer, and by hand.
METHOD #1: Mixing bowl: (I used this method)
Mixing with pastry hooks, slowly add 2 cups of flour to the yeast mixture and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled.
Sprinkle a work surface with the remaining 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn’t stick to hands. *make sure your flour is near by to add more as needed. It can be very sticky and you may need to add more flour as you gently kneed it.
METHOD # 2: By hand:
Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn’t stick to hands.
Make the Loaves
Shape into two loaves, place on parchment paper lined nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.
Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.
Cool on a rack.
Yield: two (approx.) 1-pound loaves
- The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.
- To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.
- Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven.
We had one loaf with dinner last night. Today the kids both got some of the bread sliced in their lunch. It is just as wonderful today as it was last night. Let me know if you give this recipe a try!