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Associate.com - Share Your Recipe!

Recipe Name: Old Greek Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
2 1/2 Cup(s) Tepid water, 90 degrees
2 Dry yeast, prefer quick rise
2 Cup(s) Barley flour
1/4 Cup(s) Rye flour
Unbleached white flour to
make up total flour
weight
of 2 pounds 3 ounces
1 Tablespoon(s) Honey
2 Tablespoon(s) Olive oil
2 Teaspoon(s) Salt, mixed w/2 tsps. water
Cornmeal for baking sheets
Directions:
In a mixing bowl, dissolve the yeast in the tepid water. Place a paper
lunch sack on a scale and put in the barley and ryeflour. Add enough
additional unbleached flour to make up the 2 pounds 3ounces. Put the
yeast water in an electric mixer bowl and add 4 cups of theflour
mixture. (I simply use my KitchenAid for this whole process.) Addthe
honey and olive oil and mix to form a sponge, or very soft dough.Mix by
hfand or by machine until the dough begins to pull away from theside of
the bowl, about 10 minutes. Mix in the salt mixed with water andfinally
the remaining flour. If you are using a hand mixer the last ofthe flour
will have to be stirred in by hand. If you are using a pwerfulmixer use
the dough hook. Knead the dough until it is smooth and elastic. Place
on a plasticcounter and cover with a large bowl, allow to rise until
double in bulk,and then punch down and cover; allow to rise a second
time. Punch down and mold 2 or 3 loaves. Place on a baking sheet that
hasbeen sprinkled with a little cornmeal. Dust the loaves with a
littleflour and allow to rise again until double in size. Bake in a 450
degreeoven for about 25 to 35 minutes, or until the bread is a rich
dark brownand the loaf sounds hollow when you thump on the bottom with
yourfinger. Allow the loaves to cool on cake racks.Serving Ideas :
Makes 2 or 3 large loaves. Posted to MC-Recipe Digest V1#340Recipe by:
frugal gourmet - 3 ancient cuisinesFrom: Kari Boyington
<gjkboy@SNET.Net>Date: Thu, 12 Dec 1996 17:56:40 -0500 (EST)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2572
Calories From Fat: 313
Total Fat: 35.9g
Cholesterol: 0mg
Sodium: 30.1mg
Potassium: 1347.7mg
Carbohydrates: 499.8g
Fiber: 40.6g
Sugar: 20.7g
Protein: 65.9g


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