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.
RecipeSavants.comWhile 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, RecipesGrainsEuropeanHoriatiko Psomi: Greek Crusty Country BreadPT55MServes 12
Ingredients:
2 Tablespoons Active Dry Yeast2.5 Cups Lukewarm Water0.5 Cup All Purpose Flour2.5 Pounds Bread Flour1 Tablespoon Salt2 Tablespoons Whole Milk2 Tablespoons Extra Virgin Olive Oil2 Tablespoons Clover HoneyMix 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.