* Exported from MasterCook *
Bread, Crusty Greek Country (Horiatiko Psomi)
Recipe By :Nancy Gaifyllia
Serving Size : 16 Preparation Time :3:20
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce fresh yeast -- or 2 tablespoons of dry yeast
1/2 cup lukewarm water -- (4 fl.oz)
1/2 cup flour -- (62g), (whatever type used for bread)
8 cups bread flour -- (1 kilo / 2 1/5 lb), (whole
wheat, barley, white, corn, or other)
1 tablespoon salt
2 1/2 cups lukewarm water -- (20 fl.oz)
2 tablespoons milk
2 tablespoons olive oil
2 tablespoons honey
Greek
In villages around Greece, this classic bread is still baked in
outdoor wood-burning ovens. This bread is more dense than other types
of bread (the loaf at right measures about 13" across and weighs a
little more than 2 lb) and can be made with a variety of flours or a
combination of more than one. If you have your own sourdough starter,
use 1/2 lb (slightly less than one cup for most starters) in place of
the yeast in the recipe.
In a small bowl, dissolve the yeast in lukewarm water. Slowly add the
1/2 cup of flour and mix until all lumps of flour have dissolved, to
form a thick liquid. Allow to rise about 15-20 minutes.
Note: If using sourdough starter, omit this step, and make a sponge
with 1/2 pound of starter, the 1/2 cup of lukewarm water, and 1/2 cup
of flour. Set aside to rise for 2 hours.
Sift the remaining flour with the salt, put in a large mixing bowl,
and make a well in the center.
Add oil, honey, milk, yeast mixture (or sourdough starter), and 2
cups of the water in the well. Pulling in the flour slowly, mix with
hands until it's a cohesive mass. (If more water is needed, add in
small amounts from the remaining 1/2 cup.) Turn out onto a floured
surface and continue kneading until the dough is nice and smooth and
no longer sticks to the hands.
Place the dough in a lightly oiled mixing bowl and roll until all
sides of the dough are lightly oiled. Cover the bowl with 3
dishtowels: one dry, one dampened with warm water (wet towel and
wring out), and the other dry. Place in a warm place and allow to
rise until doubled, about 1 1/2 to 2 hours.
Punch down and knead for 5-6 minutes on a floured surface. Divide the
dough into the number of loaves you want to make (this works well in
3-4 loaves), and form into round or oblong or baguette shaped loaves.
Place several inches apart on ungreased cookie sheets and cover with
3 clean dishtowels (the middle one damp). In a warm place, allow the
loaves to rise for 1 hour.
Preheat oven to 450F (220C).
Note: The baking temperature has been adjusted down as the writers
oven runs hot.
For a thicker crust, score the tops of the loaves in 3 or 4 places.
Otherwise, bake as is on the rack just below the middle of the oven
for 30-35 minutes until browned. When tapped on the bottom, bread
will sound hollow.
When the loaves are done, remove from oven and cool on racks.
Notes: Use a good "strong" flour - i.e., hard flour, also known as bread flour.
If the honey you're using is very thick, place the jar in a saucepan
containing 1" of water and warm.
No honey on hand, or don't care for it? Leave it out.
Source:
"greekfood.about.com"
S(Internet Address):
"http://greekfood.about.com/od/greekbreadspitas/r/horiatikopsomi.htm";
Start to Finish Time:
"3:50"
T(Cook Time):
"0:30"
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Per Serving (excluding unknown items): 291 Calories; 3g Fat (9.4%
calories from fat); 9g Protein; 56g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 404mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2016 - 0328