Recipe for Greek Style Bread With Currants
Comments Off on Recipe for Greek Style Bread With Currants
Bread is a staple of Greek cuisine, but that doesn’t mean it needs to always be plain. There are some regions of Greece where currants grow very well and this bread is typically made when they’re in season.
Greek Style Bread With Currants Recipe Ingredients:
- 1 cups warm water
- 2 tablespoons granulated or raw sugar
- 1 packet active, dry yeast
- 1/2 cup warm milk
- 2 tablespoons Greek olive oil, plus more for brushing
- 1 teaspoon salt
- 3 – 3 1/2 cups all-purpose flour
- 3/4 cup dried currants
Instructions on How to Prepare Greek Style Bread With Currants:
Make sure the water is about 108 – 112 Degrees Fahrenheit. Whisk in the sugar and let it dissolve. Whisk in the yeast. Set it aside for about ten minutes, or until the yeast starts to bubble. Once it does, stir in the warm milk, salt, and olive oil.
Next, add the flour in 1/2 cup increments. Star with a wooden spoon as you add the flour so that the dough becomes smooth. You might need to switch to your hands if it becomes too difficult to stir.
After you add about half of the flour, stir in the currants. Add the rest of the flour, kneading well as you do. Once the dough becomes smooth and elastic, place it in a bowl that has been sprayed with cooking spray or brushed with olive oil. Cover the bowl with a towel and leave it in a warm, dry place so it can rise. Let it rise until doubled. This should take about 1 – 1 1/2 hours.
Gently punch down the dough and knead it gently for five minutes. Add a tiny bit more flour if the dough is still sticky as you knead it. Shape the dough into a loaf shape.
Brush a baking sheet with olive oil. Place the dough on the sheet and then brush the top with more. Let it rise until doubled. Brush again with olive oil after it rises.
Preheat the oven to 350 degrees Fahrenheit. Place the baking sheet in the center of the oven and bake until the bread is a light golden brown. This should take about 45 minutes or so.
This post was written by GreekBoston.com