Olive Bread

Ingredients

•     Salt
•     Olive oil
•     Sugar
•     Fresh Parsley (finely chopped)
•     Water
•     1/2 Kg [1 lb] Baking Flour
•     Olive Oil
•     2 tablespoons baking powder
•     1 Orange (juiced)
•     10 black olives (chopped)
•     1 Onion (chopped)

Directions

1. In a large bowl add the flour and baking powder, 2 teaspoons of salt, 1 teapoon sugar, 4 teaspoons of olive oil, the squeezed orange juice and a little bit of water (aprox. half a cup).
2. Mix everything together well (use a whisk or electric mixer on med speed).
3. Place the bowl in the refrigerator and leave it for 45 minutes.
4. In a separate bowl mix the chopped olives, onion, a pinch of parsley and add 1 teaspoon of olive oil.
5. After 45 minutes take the dough out of the refrigerator and lay out out into a sheet.
6. Add the materials on the dough and wrap it like a roll.
7. Cover with a towel and let the dough rise.
8. Bake in a preheated oven at 175C (350F) for 40 minutes.
9. Serve hot or cold.

Source: Greekrecipes.gr

Greek Olive Bread

This is a tasty, nutritious and filling bread that you can easily make yourself. The olives give the bread that extra special taste. Try it with Greek salad with lots of olive oil! Delicious!

Ingredients

150 g stone-less olives (called throumbes)
150 g wheat flour
150 g wholemeal flour
200 g strong white flour
9 g dried yeast
½ tablespoon salt
½ tablespoon sugar
Lukewarm water

Preparation

Combine all the ingredients except the olives, add enough lukewarm water to make a firm but pliable dough.

Knead well for at least 10 minutes.

Wrap the dough in clingfilm, place in a bowl and let it rest in a warm, but not hot, place.

When the dough has reached twice its size, place the olives in it and knead again for a few minutes.

Prepare a round 25cm baking tin by buttering the bottom and sides and sprinkling a little flour in it.

Place the dough in it and again allow it to double in size.

Bake in a pre heated oven at 220 degrees for 30 minutes or until it has turned golden brown.

Remove the bread and wrap in a clean cloth until it cools.

 

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Greek Olive Pitta Bread

This is a bit different from the Olive Bread that we posted previously, in that it is a lot flatter and the olives are on top rather than inside. It's a lovely accompaniment for a meal and especially to dip in your salad with olive oil!

Ingredients

½ kg wholemeal flour
½ kg strong white flour
250g stone-less olives (throumbes) cut in half
1 large onion grated
30g dry yeast
1 teacup olive oil
1 tablespoon salt
1 tablespoon sugar
Lukewarm water

Preparation

Sift the two kinds of flour together along with the salt and the sugar.

Add the grated onion and sprinkle the yeast on top.

Add enough lukewarm water to make the dough pliable but not sticky.

Knead well and from time to time dip your hands in the olive oil.

Spread the olives on the kneading surface and knead it one last time so that the olives are stuck to the dough externally.

Grease a shallow oven dish (34cm).

Place the dough in the dish, spread it evenly and score it into portions.

Cover it loosely with aluminium foil (so that the air can circulate) and place it in a slightly warm oven until it has doubled in size.

Bake in a preheated oven at 150 degrees for 1 ½ hours, still covered loosely.

 

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Greek Cheese Bread (Tiropsomo)

This a lovely bread with Greek feta cheese. It's a wonderful accompaniment for any dish, but especially for Greek Bean Soup - Fasolada - along with olives. It's light, but tasty and nutritious and if you've never eaten it, do try it - I'm sure you'll love it!

Ingredients

250g hard white flour
250g feta cheese crumbled
5g dry yeast
½ teaspoon honey diluted in water
100 ml olive oil
½ teaspoon oregano
½ teaspoon salt


Preparation

Put the flour in a mixing bowl and sprinkle the salt evenly over it.

Create a small dip in the centre of the flour and add the yeast diluted in tepid water along with the honey.

Mix the yeast and honey in with some flour and then let it rest in a warm place for 15 minutes.

Add enough tepid water to make a pliable but not sticky dough.

Knead it in the bowl enough to make it into a ball and then transfer it to a working surface and knead it for at least 10 minutes as you knead for bread.

Put it back in the bowl, cover it with cling film, put it in a warm place and let it rise to double its size.

Brush a shallow 36cm oven dish with the oil and place the dough in it, flattening it with the palm of your hand so that it covers the whole of the bottom of the dish.

Sprinkle the crumbled feta cheese evenly over the dough, pressing it in with your fingers.

Sprinkle the oregano over it.

Brush the edges well with the olive oil and pour the remainder over the feta.

Let it rise uncovered in a warm place for 30 minutes.

Bake in a preheated oven at 250 degrees Celsius for 30 minutes or until it has a golden brown colour.

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Greek Traditional Lagana Bread For Clean Monday

Today is Clean Monday in Greece and we previously posted some traditional dishes. In addition to the dishes, it is traditional to eat a special type of bread called Lagana, which is flat and hasn't risen as much as normal bread. Usually people buy it from the bakers on Clean Monday, but you can also prepare it yourself. The photos show the Lagana we made this morning, fresh out of the oven!


Ingredients

1 kg all-purpose flour
300g hard flour
50g fresh yeast
8 tablespoons sesame seeds
1 tablespoon salt
1 level tablespoon sugar
1 litre water (approx)


Preparation

Dissolve the yeast and sugar in 200 ml tepid water.

Sift the all-purpose and hard flour together into a mixing bowl so that they are mixed together.

Sprinkle the salt over the flour.

Create a dip in the centre of the flour gradually add the solution with yeast and sugar.

Use a wooden spoon to lightly cover the solution in the centre with flour.

Cover with cling film and leave in a warm place for 15 minutes, to let the yeast solution rise.

After this time you should see some bubbles in the centre, indicating that the yeast has been activated.

Add the remaining 800 ml water – enough to make a pliable dough, not too sticky, similar to that for normal bread.

Transfer the dough to a working surface and knead very well for about 15 minutes.

Put back in the mixing bowl and let it rest for no more than 15 minutes in a warm place, because we don’t want the dough to rise as bread does.

Place greaseproof paper in 2 shallow oven dishes, approx. 40cm x 30cm.

Sprinkle 2 tablespoons of sesame seeds in each of the dishes.

Divide the dough into 2 and place in the 2 dishes, shaping it and pressing it flat on top of the sesame seeds.

Sprinkle 2 more tablespoons of sesame seeds on top of each one and press into the dough.

Set aside the 2 dishes in a warm place for 20 minutes, to rise.

Lightly press your fingers into the dough to leave small imprints all over the top (see photo).

Bake in a pre heated oven at 200 degrees Celsius for about 40 minutes or until golden colour.

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