Feta Bread: Greek Tiropsomo: Soft & Delicious!
Soft and airy bread filled with savory, creamy feta cheese. This is such a delicious bread! Perfect as an appetizer, side, or a delicious snack. This tiropsomo is very easy to make and a definite crowd pleaser.
Print this recipe here:
Ingredients
For the Starter:
2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all-purpose flour
Remaining Ingredients:
4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Filling:
14 oz (400g) feta cheese
Toppings:
2 oz butter, melted plus 2 tablespoons heavy cream or milk
1 tablespoon (or more) sesame seeds, optional
Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.
Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.
Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
Pour 1-2 tablespoons of olive oil over your work surface and rub it all around. This will keep the dough from sticking.
Punch down the dough and transfer it to the work surface. Press it with your hands and form it into a 15 inch circle. Crumble the feta and add it to the top of the dough. Gather the ends of the circle and bring them towards the center to cover the feta cheese.Smoothe the top out and flatten it. Flip the dough over.
Sprinkle some semolina flour on top of a baking tray or line it with parchment paper.
Transfer the feta filled dough to the tray and press it to form a 13-inch round.
Cover with a clean kitchen towel and set aside to rise for about 30 minutes.
In the meantime, preheat the oven to 425 °F, 220 °C.
Once the dough is puffy, remove the towel or plastic wrap and make some indentations on the top using your fingertips.
Combine the melted butter and cream in a small bowl and whisk them together. Brush the mixture over the top of the dough and sprinkle the sesame seeds on top.
Bake for 25-30 minutes.
Allow the bread to rest for 15 minutes before serving.
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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
Ancient Greek Bread - Artolaganon - Ancient Sourdough
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Today we prepare an ancient Greek bread baked and appreciated also in Rome, leavened with a sourdough prepared with an ancient method.
Ingredients:
sourdough
white wheat flour
milk
white wine
olive oil
black pepper
salt
For the sourdough:
barley flour
Ancient Roman Dry Yeast:
Grape Must Bread:
Placenta - Ancient Roman Honey Cheesecake:
Cured Olives and Epityrum:
Lucanica - Ancient Roman Sausage:
Isicia Omentata - Ancient Roman Meatballs:
Ancient Roman Meatballs:
For more info about the artolaganon check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientgreekrecipe #ancientgreekfood #ancientbread
Greek Olive Bread: Soft & Delicious & Vegan!
Greek Homemade Olive Bread
Print this recipe here:
Ingredients
For the Starter:
2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all-purpose flour
Remaining Ingredients:
4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Filling:
1 and 1/2 -2 cups pitted olives, roughly chopped
5 scallions, thinly sliced
1-2 roasted red peppers, chopped
2 tablespoons olive oil
2 teaspoons dried crushed oregano
Topping:
2-3 tablespoons olive oil
1 tablespoons sesame seeds
For Baking:
16-inch round baking pan or a half sheet baking pan
2 sheets of parchment paper
2 tablespoons semolina flour or cornmeal
Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.
Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.
Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
Make the Filling: Combine all of the filling ingredients together in a bowl and toss.
Drizzle about 2 tablespoons of oil on a piece of parchment paper and transfer the dough on top of it. Press it with your hands and form it into a 15 inch circle. Add all of the filling on top of the dough. Gather the ends of the circle and bring them towards the center to cover the filling. Smooth the top out and flatten it.
Line a baking tray with parchment paper and sprinkle 1-2 tablespoons of semolina on top of it. Carefully transfer the filled dough, seam-side down onto the pan.
Cover the dough loosely with plastic wrap and set aside in a warm part of your home to rise for 30 minutes.
Preheat the oven to 425 °F, 220 °C.
Remove the plastic wrap and brush the top of the dough with olive oil. Make some indentations in the dough with your fingertips. Sprinkle the top of the dough with the sesame seeds.
Bake on the center rack of the preheated oven for 30 minutes or until the top and bottom of the bread is golden.
Allow the bread to rest for 15 minutes and serve. Kali Orexi!
Notes
Options: Add feta cheese and shredded gouda to the filling or any of the following ingredients:
sundried tomatoes
sauteed bell peppers
crushed red pepper flakes
assorted pitted olives
mozzarella cheeseMusic Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
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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!
Homemade Greek Bread - Greek Village Bread Recipe + Turn ANY Oven Into A Dough Proofer
For all you bread lovers out there, here's an amazing homemade Greek bread that you will love! This Greek village bread recipe is simple to make and so delicious. Try it today, love it forever....
Recipe:
INGREDIENTS LIST:
- 800g a/p flour
- 500g warm water
- 1 packet yeast
- 1 tsp. salt
- 1 tsp. sugar
- 1 tbsp. white vinegar
- 1/4 cup Greek extra virgin olive oil
- Sesame seeds for garnish
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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For collaborations or business inquiries contact: info@kensgreektable.com
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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
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!