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!
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.