Greek Village Bread

This recipe is for Village Bread, I made from scratch following the good ol’ Key to Greek Cooking Cookbook from the ladies at the Church of the Assumption in Seattle. I’m so proud!

Greek Village Bread

Greek Village Bread

Makes 2 loaves

  • 2 packages active dry yeast
  • 1 cup warm water (110-115 degrees)
  • 1 Tbls sugar
  • 8 cups flour
  • 1 3/4 cup warm water
  • 1 tsp salt
  • 2 Tbls olive oil

In a warm bowl dissolve yeast and sugar in 1 cup of warm water. Let stand 5-10 minutes until frothy. Mix in 1/2 cup flour and let rise 20-30 minutes.

In the large warmed bowl of an electric mixer, place 1 3/4 cup of warm water, salt and oil. Add yeast mixture and beat in 1 cup at a time, 6 cups of the flour, mixing well.

If using mixer with a dough hook, attach hook and beat on low speed, adding the remaining flour 1/2 cup at a time until dough leaves sides of bowl and clings to the hook. Beat on low speed for 7-10 minutes, until smooth and elastic.

If dough hook is not available, add flour, 1/2 cup at a time, to make a soft dough. Turn onto a floured board and knead until dough is smooth and elastic, about 20 minutes.

Remove to a floured board and knead 2 minutes, shaping into a round.

Place dough into a large, greased, warmed bowl. Turn to coat all sides. Cover with a cloth and let rise in a warm place until double.

Punch down and divide in two. Shape loaves and place in greased 9 x 4-1/2 inch loaf pans.

Cover and let rise in a warm place until double. Bake at 375 degrees for 45 minutes. Remove from oven. Place a towel under a cooling rack to absorb moisture. Remove breads from pans and place on the rack on their sides.

 

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