Psomi – Greek Bread
๐ Cook Time: 35 minutes
๐ Prep Time: 2 hours 30 minutes
๐ Total Time: 3 hours 5 minutes
Description: Make and share this Psomi – Greek Bread recipe from lovewithrecipes.com.
Recipe Category: Yeast Breads
Keywords: Breads, Grains, Greek, European, Low Cholesterol, Healthy, Kid Friendly, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 cups | All-purpose flour |
| 1 packet | Active dry yeast |
| 2 cups | Water |
| 2 tsp | Salt |
| 3 tsp | Sugar |
| 1 tbsp | Butter |
| 1 cup | Fine semolina |
| – | Water (for misting) |
Nutritional Information (per serving):
- Calories: 1470.8
- Fat Content: 9.8g
- Saturated Fat Content: 4.3g
- Cholesterol Content: 15.3mg
- Sodium Content: 2392.7mg
- Carbohydrate Content: 297.8g
- Fiber Content: 11.3g
- Sugar Content: 7.3g
- Protein Content: 40.9g
Recipe Yield: 2 loaves
Instructions:
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Sift the all-purpose flour into a mixing bowl and place it into a low oven to warm, ensuring the flour remains dry and free-flowing.
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In a separate container, dissolve the active dry yeast in 1/2 cup of warm water. Stir in the remaining water, salt, and sugar until well combined.
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Remove the flour from the oven and set aside 2 cups of flour from the bowl for later use.
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Make a well in the remaining flour in the mixing bowl and pour in the liquid mixture. Stir in a little of the flour until the liquid thickens. Cover the bowl and leave it in a warm place until the mixture becomes frothy, approximately 10 minutes.
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Gradually stir the rest of the flour into the liquid mixture, adding the butter gradually as well. Beat the mixture with a wooden spoon or knead it with your hands until smooth, which should take about 10 minutes. Alternatively, you can use a dough hook or mixer for approximately 5 minutes.
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Sprinkle a little flour onto a clean surface, and turn the dough out onto it. Gradually mix in some of the flour that was set aside earlier, only kneading in enough to prevent the dough from sticking. The dough is ready when it becomes satiny and the surface is slightly wrinkled. Shape the dough into a ball.
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Oil the dough lightly, ensuring the entire surface is coated with oil. Place the dough in a bowl, cover the bowl with plastic wrap, and allow it to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
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Once the dough has doubled in size, punch it down and divide it into 2 equal pieces. Turn each piece onto a floured surface and shape them into torpedo shapes.
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Grease a baking sheet and sprinkle it with fine semolina. Place the shaped dough pieces on the sheet, ensuring they are well apart. Use a knife to cut 4 diagonal slashes across the top of each loaf. Cover the loaves with a cloth and allow them to proof in a warm place until doubled in size again, approximately 1 hour.
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Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place a dish of boiling water on the bottom rack of the oven to create steam.
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Lightly mist the surface of the bread with water using a mister. Bake the loaves in the preheated oven for approximately 35 to 40 minutes, or until they turn golden brown and sound hollow when tapped. After the first 15 minutes of baking, mist the loaves with water again, then repeat the misting process 10 minutes later.
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Once baked, transfer the Psomi – Greek Bread to a wire rack to cool. Enjoy the delicious aroma and taste of homemade Greek bread!
This Psomi – Greek Bread recipe yields two flavorful loaves, perfect for sharing with family and friends or enjoying as part of a Mediterranean-inspired meal. With its simple ingredients and traditional baking methods, this bread embodies the essence of Greek cuisine, making it a delightful addition to any dining table. Whether served alongside savory dishes or enjoyed on its own, this homemade bread is sure to impress with its soft texture, golden crust, and authentic flavor.
