Psomi - Greek Bread
"Crusty Greek bread. I think this was Tess Mallos recipe, but I can't recall."
- Serving Size: 1 (52.8 g)
- Calories 121.6
- Total Fat - 0.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 195.3 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 0.9 g
- Sugars - 0.7 g
- Protein - 3.3 g
- Calcium - 5.5 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Sift flour into a mixing bowl and place into a low oven to warm.
Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
Remove flour from oven; take 2 cups of flour from the bowl and set aside.
Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.
Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.
Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.
Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.
Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.
Preheat oven to 375 degrees.
Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.
Cool on a rack when done.
Tips & Variations
No special items needed.