Greek Bread (Bread Machine) |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Beth Hensperger; everyday bread called psomi or mother's bread. Don't sub regular milk for evaporated milk, which gives a sweet, rich flavor. To be more authentically Greek, use canned evaporated goat's milk. Ingredients:
1/3 cup water |
1 cup evaporated milk (or evaporated goat's milk) |
2 3/4 cups bread flour |
1/4 cup whole wheat flour or 1/4 cup whole grain spelt flour |
1 1/4 tablespoons sesame seeds |
1 tablespoon gluten |
2 teaspoons sugar |
1 1/2 teaspoons salt |
2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast) |
1/2 cup water |
1 1/8 cups evaporated milk (or evaporated goat's milk) |
1 tablespoon evaporated milk (or evaporated goat's milk) |
3 3/4 cups bread flour |
1/4 cup whole wheat flour or 1/4 cup whole grain spelt flour |
1 3/4 tablespoons sesame seeds |
1 tablespoon gluten, plus |
1 teaspoon gluten |
1 tablespoon sugar |
2 teaspoons salt |
2 1/2 teaspoons fast rising yeast (or 1 t. bread machine yeast) |
Directions:
1. Add all the ingredients in the pan according to the order in the manufacturer's instructions.
2. Set crust on medium and program for the Basic cycle; press Start.
3. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
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