Best 2 Greek Loaf Recipes

Embark on a culinary journey to the vibrant streets of Greece, where the aroma of freshly baked Greek loaf permeates the air, enticing your senses. Discover the secrets of crafting this delectable bread at home, a perfect blend of simple ingredients combined with the warmth of tradition. With its crispy golden crust and soft, fluffy interior, the Greek loaf is a staple in Greek cuisine, often enjoyed as a hearty breakfast or a delightful accompaniment to any meal. As you knead the dough, infused with the essence of herbs and spices, you'll be transported to the heart of Greece, where the art of breadmaking has been passed down through generations.

Let's cook with our recipes!

GREEK GYRO MEAT LOAF OR BURGER

GREEK GYRO MEAT LOAF OR BURGER image

Categories Sandwich Beef Bake Quick & Easy Lunch

Yield 2-3 gyros

Number Of Ingredients 14

Ingredients

(For meat only - see other entry for Tzatziki dip to top gyro.)
1/4 onion, diced.
6 ounces ground chicken.
6 ounces ground pork (unseasoned).
1/4 teaspoon garlic powder.
1/2 teaspoon dried oregano.
1/2 teaspoon dried marjoram.
1/2 teaspoon ground, dried rosemary.
1/2 teaspoon ground, dried thyme.
1/4 teaspoon table salt.
1/2 teaspoon ground cumin.
2 tablespoons Italian seasoned bread crumbs.
One Egg to bind, enhance moistness, and flavor.
(Note: Consider using "flatbread roll-ups", sold in grocery, instead of dried out pita rounds. Roll-up approach keeps tomatoes and tzatziki under better control.)

Steps:

Put everything in a food processor and pulse until the meat is diced to a fine consistency and spices are well mixed. (Add egg and breadcrumbs for more moisture if you wish.) Let rest in refrigerator overnight. Preheat oven to 325 deg. F. Shape spiced meat into two patties, about 3/4 to 1 inch thick, and flatten on one side, like a slice of bread. Rub a little olive oil evenly on bottom and arrange meat patties in pan. Cook without lid at 325 deg. F. for 18 minutes, then flip patties and put back in oven for 18 minutes (without lid). (Check internal temp. to make sure meat is safe to eat before removing from oven.) Remove meat from pan, use carving knife and place on flattened side, then slice the browned outside surface off both sides. Slice interior thinly. Keep all slices thin! (If you like your gyro meat seared, you can store the sliced meat in air tight container and use this to re-heat and brown it in a non-stick pan over medium heat over a couple of days.) PUTTING THE GYRO TOGETHER Lightly grill a pita to soften and warm it in a pan and place on top of a piece of aluminum foil (to use to seal the gyro up if you're taking a few with you somewhere). Spread tzatziki dip on center of pita where meat will go. Put sliced meat on top of tzatziki. Add a few slices of onion and some chopped tomatoes on top of meat. Pour more tzatziki cucumber dip over gyro if you wish, and enjoy. (Goes well with a mound of "chips" that has a pool of ketchup nearby.) You can make "Greek" hamburgers with this mixture by simply grilling meat and topping with mayonnaise, dill pickles, tomatoes, and onion, or slice grilled patties and put in a "roll-up" made with flat bread instead of hamburger buns.

GREEK LOAF

Greek Loaf image

"My father and I love Greek food, so we developed this recipe that features feta cheese and olives," explains Melanie Parker of Gloucester, Ontario. "Zesty slices dress up any meal, and leftovers make great salad croutons.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf.

Number Of Ingredients 8

Ingredients

1 cup milk (70° to 80°)
1 tablespoon olive oil
1/2 to 1-1/2 teaspoon salt
3/4 cup crumbled feta cheese
3 cups bread flour
1 tablespoon sugar
2-1/4 teaspoons active dry yeast
1/4 cup sliced ripe olives

Steps:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the olives.

Nutrition Facts : Calories 114 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 179mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 5g protein.

Tips:

Prep Ahead: To save time, you can make the dough the night before and let it rise in the fridge overnight. This will give it a more complex flavor.
Use Fresh Ingredients: The fresher the ingredients, the better the bread will taste. If possible, use organic flour, milk, and eggs.
Don't Over-Knead the Dough: Over-kneading will make the bread tough. Knead the dough just until it comes together and forms a smooth ball.
Let the Dough Rise in a Warm Place: The ideal temperature for rising dough is between 75°F and 85°F. If your kitchen is too cool, you can place the dough in a warm oven with the light on.
Bake the Bread Until It's Golden Brown: The bread is done baking when it reaches an internal temperature of 190°F. You can check the temperature by inserting a meat thermometer into the center of the loaf.

Conclusion:

Greek Loaf is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. With its soft and fluffy texture and slightly sweet flavor, it's perfect for sandwiches, toast, or just eating on its own. So next time you're looking for a homemade bread recipe, give Greek Loaf a try. You won't be disappointed!