Best 2 Greek Bread Bread Machine Recipes
When it comes to baking delicious, authentic Greek bread, few things compare to the convenience and consistency of using a bread machine. Whether you're a seasoned baker or just starting out, a bread machine can take the guesswork out of creating perfect Greek bread. With the right recipe and a few simple ingredients, you can enjoy fresh, homemade Greek bread in the comfort of your own kitchen. This article has gathered the best recipes for making Greek bread in a bread machine, ensuring you have all the information needed to craft delicious, authentic loaves every time. From classic Greek pita to aromatic oregano bread, you'll discover a range of recipes that cater to every taste and preference.
Check out the recipes below so you can choose the best recipe for yourself!
TSOUREKI - GREEK EASTER BREAD (BREAD MACHINE RECIPE)
Tsoureki is a sweet egg bread (similar to Challah) that is braided and decorated with dyed eggs for Greek Easter. This is my first time making it using this recipe (and the first time it came out properly!) - so I wanted to share. This recipe is made in the bread machine on the dough setting and then braided and baked in the oven. Adapted (very slightly) from this recipe: http://www.kitchenlink.com/cookbooks/2000/0385477775_3.html I listed the brands I used, but obviously you can use whatever you prefer. (I wrote my instructions for beginners like myself. If you know what you're doing, ignore my tangents!)
Provided by Teagan Murphy
Categories Yeast Breads
Time 5h
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place the milk, 2 cups of flour, and yeast in the bread machine pan and process on the dough setting. (Mine takes around 1.5 hours).
- While the machine is working (no rush here - you have plenty of time) mix the other 2 cups of flour with the sugar, salt, orange zest, and the anise seed. (I couldn't find ground anise seed so I ground some up in my blender. A coffee grinder would work as well).
- Once the dough cycle is completed, add the flour mixture, olive oil, and eggs. Process again on the dough setting. (Another 1.5 hours! But for me, this is preferable to doing it by hand. My handmade dough ends up like a brick).
- Once the second cycle is completed, remove the dough to a well-floured surface. Punch down and form into a ball. (This is easy! I was scared because this is where I get into trouble - I tend to overwork things. Look it up on YouTube if you don't know how: http://youtu.be/5HW38Bn-hnI).
- Cover and let the dough rest for 15 minutes. (I left it on the counter top and covered it with paper towels).
- Now, divide the dough into three parts. Roll each piece into a rope and braid, working from the center to the ends. Pinch the ends together and turn under. (Once again, if you don't know how: http://youtu.be/YR6aIAh2Vt8 And if you don't feel like braiding it at all - I won't tell. It tastes wonderful no matter what the shape).
- Embed the dyed eggs (optional) in the folds of the braid. Cover and let the dough rise until doubled in bulk - about 1 hour.
- Meanwhile, preheat the oven to 375 degrees F. (Note: Mine came out a little dark on top so I'm gonna try 350 degrees next time.) Once the dough has risen, brush it lightly with the egg wash. (I sprinkled some whole anise seeds on top, but you don't have to do that. Some people use slivered almonds, but my family has allergies).
- Bake in the preheated oven for 40 to 45 minutes or until golden brown. (I slid the parchment paper directly onto a preheated pizza stone. My bread came out a little dark on the top, next time I'll drape some foil paper over it around 15 minutes in).
- Cool on a rack. Store in a brown bag for up to 3 days. (When it starts getting stale - if it lasts that long - you can make french toast with it. I recommend this recipe: http://www.food.com/recipe/dennys-style-french-toast-90674 So good!).
GREEK BREAD (BREAD MACHINE)
Beth Hensperger; everyday bread called psomi or mother's bread. Don't sub regular milk for evaporated milk, which gives a sweet, rich flavor. To be more authentically Greek, use canned evaporated goat's milk.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 20
Steps:
- Add all the ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
Tips:
- Use the right flour: Bread flour is the best choice for Greek bread because it has a high protein content, which gives the bread a chewy texture. If you don't have bread flour, you can use all-purpose flour, but the bread will be less chewy.
- Activate the yeast properly: Before adding the yeast to the bread machine, make sure it is activated. To do this, dissolve the yeast in warm water (105-115°F) with a little bit of sugar. Let it sit for 5-10 minutes, until it becomes foamy.
- Use fresh ingredients: The fresher the ingredients, the better the bread will taste. If you can, use organic ingredients whenever possible.
- Don't overmix the dough: Overmixing the dough will make the bread tough. Mix the dough just until it comes together.
- Let the bread rise properly: Before baking the bread, let it rise in a warm place for 1-2 hours, or until it has doubled in size. This will help the bread to develop a light and airy texture.
- Bake the bread at a high temperature: Greek bread should be baked at a high temperature (400°F or higher) for a short period of time. This will help the bread to develop a crispy crust.
Conclusion:
Greek bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is easy to make in a bread machine, and with the right ingredients and techniques, you can create a loaf of bread that is perfect for any occasion. So next time you're looking for a new bread recipe, give Greek bread a try!
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