Bread as an archetype nutriment has become an everyday human habit, throughout the centuries and in all geographic regions.
Here are a few recipes for different kinds of bread, which I hope you will enjoy preparing and eating with your family and friends.
CHEESE BREAD
A delightful bread.
500 g (1 lb) self-rising flour
1 tsp baking powder and mix
300 g cheese (140 g feta + 140 g anthotyro + 20 g grated Parmesan)
About 1 1/4 cup warm milk
1/2 cup mild-tasting olive oil
Mix the dry ingredients well together adding the milk gradually until a soft, pliable dough occurs. Place in a baking tin lined with baking parchment brushed generously with olive oil, and lavishly brush the surface of the cheese bread with the remaining olive oil. Bake in an oven preheated to 180 C (350 F) for about 1 hour or until golden brown.
BANANA BREAD
This is really a banana cake.
2 cups sifted bread flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup sugar
1/4 cup butter
1 egg
1 vanilla
2/3 cup mashed bananas
3 tbsp sour milk
Sift the flour with the baking powder, baking soda, cinnamon and salt. Cream the butter and sugar until light and fluffy and stir in the egg, vanilla and mashed bananas. Stir banana mixture into the flour mixture, in three parts alternatively with the sour milk.
Place the batter into a large loaf tin and bake in an oven preheated to 180 C (350 F) for about 1 hour.
BRIOCHE
250 ml (1 cup) milk
2/3 cup butter
2 tsp salt
1//4 cup sugar
60 g (2 oz) yeast diluted in
1/4 cup warm water
2-3 eggs whipped
1 tsp grated lemon rind
4 1/2 cups bread flour
Scald the milk, remove from the heat and add the butter, salt and sugar and stir until the butter melts and the sugar dissolves. Cool slightly then add the yeast mixture, the whipped eggs the lemon zest and mix well together. Fold in the flour until very well combined, then cover and allow to rise for 6 hours.
Place the dough in a round tin lined with baking parchment and bake in an oven preheated to 180 C (350 F) for 45 minutes to 1hour.
Here are a few recipes for different kinds of bread, which I hope you will enjoy preparing and eating with your family and friends.
IRISH SODA BREAD
A delicious bread and very quick and easy to prepare.
500 g (1 lb) strong white flour sifted with
1 tsp bicarbonate of
soda
Salt to taste, about a teaspoon
300 ml (10 liquid oz) buttermilk or
150 ml (5 liquid oz) Greek yogurt mixed with
150 ml (5 liquid oz) milk
Lukewarm water
Preheat the oven to 180 C (350 F).
Place all the sifted dry ingredients into a large bowl. Pour in the buttermilk or milk and yoghurt and
enough lukewarm water and mix very well together to form a soft dough. Put the dough on a floured work surface and shape
into a round. Then, place it on a tin
lined with baking parchment and score a shallow cross on top with a sharp
knife.
Bake for 30 minutes then turn the bread over and bake for 15
minutes more and place it on a rack to cool.
HERB BREAD
Do make this aromatic, tasty bread!
750 g (3 cups) plain
flour
1 tsp sugar
1 tsp salt
1 packet active yeast
2 tbsp chopped fresh rosemary
2 tbsp snipped chives
1 tbsp chopped thyme leaves
312.5 ml (1 ¼ cups) warm water
2 tbsp butter
Mix 2 cups flour with the sugar, salt and
yeast in a large bowl. Add the herbs
and the warm water and beat slowly adding the remaining cup of flour until
smooth.
Scrape the batter from the ridges of the
bowl cover and let prove for 35 minutes, until doubled in bulk. Punch the dough down, and knead for 3-4
minutes. {lace the dough in a greased
loaf tin, cover and let it rise once more for 30 minutes more or until doubled
in bulk and bake in an oven preheated to 180 C (350 F) for 40-45 minutes. Brush
the top with butter and remove from the pan to cool, before using.
PLAIN WHITE BREAD
500 g (1 lb) white bread flour mixed with
1 tsp dry yeast
1 tsp salt
1 tsp Greek honey
Warm water
1-2 tbsp olive oil
Mix the flour and yeast mixture well together, Stir in the honey diluted in a little warm water, then add the salt and mix thoroughly. Start kneading the dough adding just enough water in stages until you have a soft, pliable, elastic dough. Finally, add the olive oil and knead for 5 minutes more. (One can also prepare the dough in a mixer. if preferred.)
Cover the dough and allow to rest for 30-45 minutes or until it has doubled in bulk. Shape into loaves and place in a tin lined with baking parchment and allow to prove once more until doubled in bulk. Slash the dough diagonally on the surface of each loaf lengthwise. and bake in an oven preheated to 180 C (350 F) for about 45 minutes then lower the heat and bake for 15 minutes more.
.
PLAIN WHITE BREAD
500 g (1 lb) white bread flour mixed with
1 tsp dry yeast
1 tsp salt
1 tsp Greek honey
Warm water
1-2 tbsp olive oil
Mix the flour and yeast mixture well together, Stir in the honey diluted in a little warm water, then add the salt and mix thoroughly. Start kneading the dough adding just enough water in stages until you have a soft, pliable, elastic dough. Finally, add the olive oil and knead for 5 minutes more. (One can also prepare the dough in a mixer. if preferred.)
Cover the dough and allow to rest for 30-45 minutes or until it has doubled in bulk. Shape into loaves and place in a tin lined with baking parchment and allow to prove once more until doubled in bulk. Slash the dough diagonally on the surface of each loaf lengthwise. and bake in an oven preheated to 180 C (350 F) for about 45 minutes then lower the heat and bake for 15 minutes more.
.
A delightful bread.
500 g (1 lb) self-rising flour
1 tsp baking powder and mix
300 g cheese (140 g feta + 140 g anthotyro + 20 g grated Parmesan)
About 1 1/4 cup warm milk
1/2 cup mild-tasting olive oil
Mix the dry ingredients well together adding the milk gradually until a soft, pliable dough occurs. Place in a baking tin lined with baking parchment brushed generously with olive oil, and lavishly brush the surface of the cheese bread with the remaining olive oil. Bake in an oven preheated to 180 C (350 F) for about 1 hour or until golden brown.
BANANA BREAD
This is really a banana cake.
2 cups sifted bread flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup sugar
1/4 cup butter
1 egg
1 vanilla
2/3 cup mashed bananas
3 tbsp sour milk
Sift the flour with the baking powder, baking soda, cinnamon and salt. Cream the butter and sugar until light and fluffy and stir in the egg, vanilla and mashed bananas. Stir banana mixture into the flour mixture, in three parts alternatively with the sour milk.
Place the batter into a large loaf tin and bake in an oven preheated to 180 C (350 F) for about 1 hour.
BRIOCHE
250 ml (1 cup) milk
2/3 cup butter
2 tsp salt
1//4 cup sugar
60 g (2 oz) yeast diluted in
1/4 cup warm water
2-3 eggs whipped
1 tsp grated lemon rind
4 1/2 cups bread flour
Scald the milk, remove from the heat and add the butter, salt and sugar and stir until the butter melts and the sugar dissolves. Cool slightly then add the yeast mixture, the whipped eggs the lemon zest and mix well together. Fold in the flour until very well combined, then cover and allow to rise for 6 hours.
Place the dough in a round tin lined with baking parchment and bake in an oven preheated to 180 C (350 F) for 45 minutes to 1hour.
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