Kiparissonas Greek homemade bread *** DIVINE, DELICIOUS ... THE BEST !!!
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#Homemade #Bread #Pizza
Ingredients :
500 grams All purpose flour
500 grams hard or bread flour
1 tablespoon sugar
2 tablespoons salt
2 tablespoons extra virgin olive oil - preferably Greek -:)
1-3 teaspoons dry yeast
600 ml water
Some extra all purpose flour for kneading/working dough
Some extra olive oil for the storage bowl
Notes :
- If you can't find bread flour just use all purpose. No big deal.
- Amount of yeast is flexible. Dough will rise anyway ...
- This dough makes great crunchy bread AND/OR pizza dough
- What makes this dough special is the fact that the taste improves with time.
- Every day it gets better. Keep it in the refrigerator for up to 7 days.
- Of course you can freeze it for much longer (baked or unbaked)
- And don't forget. Every time you make bread you give your hands a great cosmetic treatment as well. One shot two birds.
Enjoy !
Greek Bread (Horiatiko Psomi)
Discover the delightful flavours of Greek bread, aka horiatiko psomi. This easy Greek village bread recipe uses simple ingredients and creates a rustic loaf with a soft crumb and crisp crust.
Full recipe here:
RECIPE STEPS
00:00 Introduction
00:18 Combine dry ingredients
00:30 Mix the Greek bread dough
00:44 First bread dough folds
01:10 Shape the Greek bread
01:49 Scoring the bread
02:02 Baking Greek bread
Step-by-Step Guide to Making the Perfect Greek Bread at Home: Master the Art of Bread Making
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Make your own bread at home, following these easy steps. Anyone can make this bread, using only a pot. No special tools needed. Greek homemade bread recipe.
This is how to make a bread recipe without kneading. A greek bread recipe that thousands of people have made!
✳️Ingredients:
✅ 1 kg (2 lb) flour
✅ 100 g (3.5 oz or 3/4 cup) flour for kneading
✅ 16 g (0.6 oz) dry yeast or 50 g (1.8 oz) fresh yeast
✅ 20 g (0.7 oz or 1/8 cup) sugar
✅ 20 g (0.7 oz or 1/8 cup) salt
✅ 50 g (1.8 oz or 1/4 cup) seed or olive oil
✅ 720 g (25.4 oz or 3 1/8 cup) water
Bread Recipe Steps:
1. In a bowl mix flour, yeast, sugar, salt, water, oil
2. Let the dough rest for at least 40 minutes to rise
3. Sprinkle the table with flour and knead the dough
4. Form the dough in a shape to fit in your pot
5. Preheat the oven to 220o C (430o F) with the empty pot inside the oven. Let the dough rest until the oven, as well as the pot, are well heated.
6. Put the dough in the pot and spray some water on it.
7. Optional: you can add some sesame seeds on top.
8. Carve the dough with a razor or a sharp knife.
9. Put the lid on the pot and bake for about 30-35 minutes at 220o C (430o F)
10. Take off the pot's lid and bake again at 180o C (350o F) until the bread gets a nice colour (about 30 minutes).
*******************************************************************
0:00 - Bread recipe Introduction
0:24 - Bread recipe ingredients
0:36 - Mixing the ingredients for the bread
1:25 - Dough rising
1:40 - Kneading the bread's dough
3:07 - Prepare for baking the bread
4:03 - Baking the bread
4:27 - Bread's baked and ready
#cook #bread #greekrecipe #food #greekfood #breadrecipes #greekbread #vegan #countrystyle #artisanbread #baking #bake #bakeryoven #breadrecipe #baker #flour #homemade #georgezolis #dough #breaddough #noknead #vegan
Greek Village Bread Horiatiko Psomi
My Kitchen Aid Mixer: (affiliate)
Print the recipe here:
Ingredients
2 teaspoons active dry yeast
1 and 1/2 cups (375 ml) tepid water
1/4 cup (60ml) lukewarm milk
1 tablespoon honey
3 and 1/2 cups (520g) all-purpose flour
1/2 cup (87g) finely ground semolina flour
1 teaspoon salt
1/4 cup (60ml) olive oil
optional: sesame seeds
Instructions
In the bowl of a tabletop mixer that ahs been fitted with the dough hook attachment, combine the water, milk, yeast, and honeya nd mix together. Set aside for 7-8 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water.
In a large bowl, combine the flour, semolina, and salt. Whisk them together.
Add the olive oil and the flour to the bowl with the yeast and knead on low speed for 10-12 minutes.
Transfer the dough to a bowl that has been greased with 1-2 tablespoons of olive oil. Toss to coat and cover with plastic wrap. Set aside in the warmest part of your house to rise until doubled in volume. About 2 hours.
It is best to let this dough rise overnight (12 hours) at room temperature so that it develops a sourdough flavor.
Punch down the dough and roll it into a ball. Place on a baking tray that has been lined with parchment paper. Brush the top of the dough with water and cut some decorative slits. Loosely cover it with plastic. Set aside to rise for 30 minutes.
Preheat the oven to 450-475 °F, about 230 °C. Ovens vary so, if your oven bakes at a high heat, keep it at 450 °F.
Bake the bread on the center rack for 30 minutes.
Allow the bread to rest at room temperature for 15-20 minutes before slicing it so that the steam settles. Slicing the bread early will give it an uncooked texture.
Serve!
Notes
Once the bread is baked it can be frozen for up to a month. Wrap it tightly in plastic wrap so that it does not absord any freezer odors. Toast it in a preheated 350 °F oven for 10 minutes before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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How to Make the Best Greek Tsoureki Easter Bread (all of your questions answered!)
The Ultimate Tsoureki Guide:
The dough Scraper (affiliate):
Ingredients
For the starter:
1/2 cup milk, lukewarm
1 tablespoon active dry yeast
1 teaspoon sugar
2 tablespoons all-purpose flour
The Dry Ingredients:
4- 4 and 1/2 cups (720 grams) bread flour
1 cup (240 g) granulated sugar
1 tablespoon ground mahlepi
1/2 teaspoon salt
1/4 teaspoon ground mastic gum (optional)
The Wet Ingredients:
3/4 cup (177 ml) lukewarm milk
2 large eggs, beaten
zest of an orange
2 teaspoons pure vanilla extract
2 ounces unsalted butter, softened at room temperature
The egg wash: 2 egg yolks plus 2-4 tablespoons milk
Optional Fillings:
dried cranberries, raisins, chopped nuts, candied fruit, ground cardamom, vanilla or almond extract
Instructions
Combine the starter ingredients together in the bowl of a tabletop mixer. Whisk and set aside for 10 minutes to activate the yeast. It is ready when a puffy cloud forms above the mixture.
In another bowl, combine the flour, sugar, orange zest, salt, mahlepi, and mastic gum together. Mix well to combine.
Once the yeast is activated, add all of the remaining ingredients to the mixer's bowl. Turn the mixer on low and knead for 8 minutes.
Add the softened butter and increase the speed to medium (4 on the Kitchen aid) and knead for 2 minutes.
Place some oil in the bottom of a large bowl and transfer the dough to the bowl. Toss around to coat and form a ball. Cover with plastic wrap and set aside in a warm place until doubled in volume. About 1 and 1/2 to 2 hours.
Quick Rise Tip: My favorite place to keep the dough so that it rises quickly is in the dryer. Here is what I do:
1) I put 3-4 clean bath towels in the dryer and turn it on (high heat setting) for about 5-6 minutes.
2) I place the bowl with the dough into the dryer (on top of the warm towels) and close the door.
3) Make sure the dryer is OFF!!
4) Remove from the dryer when it has doubled in volume.
This trick usually cuts 30 minutes from the rise time.
Punch down the dough to remove the air. Cut into 2 equal portions.
Cut each portion in thirds.
Roll each portion into about 13 inch long ropes.
Form the 3 ropes into a braid and do the same with the remaining three ropes to shape 2 loaves of brioche.
Place both braided loaves onto a baking tray (18 by 13 inch) lined with parchment paper.
Cover with plastic wrap or with a clean towel.
Set aside for 30-40 minutes or until puffy. They should not double in size this time.
Preheat the oven to 350 °F, 180 °C.
Brush the tops of the brioche dough with the egg wash.
Optional: Place a hard-boiled, dyed egg in the braids or top with sliced almonds.
Bake in the center rack of the oven for 30 minutes.
Remove from the oven and cool at least 30 minutes before serving.
Once baked and cooled, the bread can be frozen up to a month. Just make sure to wrap it well with plastic wrap.
Enjoy!
Notes
This dough can be prepared in a tabletop mixer or kneaded by hand in a large bowl or on the countertop. Using a mixer will require less kneading time. About 10 minutes. If making the dough by hand, knead it at least 15 minutes so that the gluten forms well to achieve the desired consistency and texture.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Greek yogurt flatbread: without yeast and ready in a pan!
You only need 4 ingredients to make delicious bread in no-time!
INGREDIENTS
300 g (2 cups) all-purpose flour;
250 g (2/3 cup) yogurt;
¼ tsp baking soda;
1 tsp salt.
METHOD
Add salt and baking soda into the flour and whisk.
Combine dry ingredients with yogurt and knead to form a smooth dough (around 10 minutes). Set the ball of dough aside for 30 minutes, covered.
Cut the dough into 7 pieces and roll each one into a circle.
Preheat cast iron pan over high heat. Place flatbread on top, cook for 30 seconds then flip and cook for 1 minute more, until it puffs up. Flip a couple more times to get flatbread golden all over. Serve right away.
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