Wednesday, September 21, 2011

Greece - Making Bread in an Outdoor Oven

 Outdoor Wood Burning Oven

This lady looks amazing!  I wonder how many loaves she has made in her lifetime.

Postmarked in 2011 with two Greece (Hellas) stamps featuring a blue set of stairs with a red circle

Here is a recipe I found for a classic Greek bread (It says that it is a bit more dense than regular bread) :

Prep Time: 3 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 50 minutes


1 ounce of fresh yeast or 2 tablespoons of dry yeast
1/2 cup (4 fl.oz) of lukewarm water
1/2 cup (62g) of flour (whatever type used for bread)
2 1/5 pounds (1 kilo / 8 cups) of bread flour (whole wheat, barley, white, corn, or other)
1 tablespoon of salt
2 1/2 cups (20 fl.oz) of lukewarm water
2 tablespoons of milk
2 tablespoons of olive oil
2 tablespoons of honey

In a small bowl, dissolve the yeast in lukewarm water. Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid. Allow to rise about 15-20 minutes.

For a thicker crust, score the tops of the loaves in 3 or 4 places (like you see on the postcard). Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned. When tapped on the bottom, bread will sound hollow.

When the loaves are done, remove from oven and cool on racks.

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