Food recipes
Horiatiko Psomi: Crusty Country Bread
Horiatiko Psomi: Crusty Country Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched salt, table water, bo...
Horiatiko Psomi: Crusty Country Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
Directions:
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.
Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center.
Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well.
Pulling in the flour slowly, mix with hands until it's a cohesive mass.
(If more water is needed, add in small amounts from the remaining 1/2 cup.)
Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands.
Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled.
Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry.
Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
Punch down and knead for 5-6 minutes on a floured surface.
Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves.
Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp).
In a warm place, allow the loaves to rise for 1 hour.
Preheat oven to 450F (220C).
For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo).
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.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey
Directions:
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.
Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center.
Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well.
Pulling in the flour slowly, mix with hands until it's a cohesive mass.
(If more water is needed, add in small amounts from the remaining 1/2 cup.)
Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands.
Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled.
Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry.
Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours.
Punch down and knead for 5-6 minutes on a floured surface.
Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves.
Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp).
In a warm place, allow the loaves to rise for 1 hour.
Preheat oven to 450F (220C).
For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo).
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.