While the Paskha loaf is usually reserved for dessert, you may want a denser Greek bread to serve with the other courses of your brunch. This hearty bread has a consistency like sourdough bread, with a sweet kiss of honey. Serve your guests slices of this delightfully crusty bread to dip into the flavorful meat juices of the roast lamb. Smart Recipes, European Recipes, Grains Recipes, Recipes Grains European Horiatiko Psomi: Greek Crusty Country Bread Horiatiko Psomi: Greek Crusty Country Bread Recipe | RecipeSavants.com PT55M Serves 12 Ingredients: 2 Tablespoons Active Dry Yeast 2.5 Cups Lukewarm Water 0.5 Cup All Purpose Flour 2.5 Pounds Bread Flour 1 Tablespoon Salt 2 Tablespoons Whole Milk 2 Tablespoons Extra Virgin Olive Oil 2 Tablespoons Clover Honey Mix yeast with half cup lukewarm water in a small bowl. Add a 1/2 cup of flour and mix well. Allow to activate for 15-20 minutes, or until very foamy. Combine remaining flour with salt in a large mixing bowl. Stir in honey, milk, oil, yeast mixture and 2 cups of water. Mix well to form the dough. Knead the prepared dough on a well-floured surface for 5 minutes or more until it stops sticking. Transfer the dough to a greased bowl and brush the surface with oil. Cover the bowl with 3 dishtowels: a dry one, a dampened one and another dry one. Allow the dough to rise for 2 hours. Punch and knead the raised dough for 5 minutes on a floured surface. Divide the dough into 4 parts and roll each piece into baguette shaped or oblong shaped loaf. Arrange the loafs over a cookie sheet several inches apart from each other. Again cover the loaves with 3 dishtowels (dry, damp and dry again). Set in a warm place for 1 hour. Preheat the oven to 450 degrees. Score the top of each bread at 3 to 4 places for a thicker crust. Bake for 30 to 35 minutes or until browned. Allow the baked loaves to cool completly before serving.

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