Greek Farmer's Bread

[jessielee]

Greek Farmer's Bread

3 cups flour
4 tsp. yeast
2 tsp. sugar
300 ml/ 10 ounces water (luke warm)
1 Tbsp. oil
2 tsp. salt

Make a well in flour then place yeast and sugar in the well. Pour water over and mix a little then cover and sit in warm place for 15 minutes.

Knead with the dough hooks or by hand and while kneading add the oil and salt. Cover again and place in warm place for another 15 minutes.

Take and knead with a good bit of flour for several minutes. Place on a baking sheet for another 15 minutes and let this rise in a warm place.

Place in a cold oven then turn the temperature to 375 and bake the loaf for 40-45 minutes.

[Granny Smith]

Jessie, thank you for posting this here! I was hoping you would.

[jessielee]

I am working SLOWLY I need to say on grouping my recipes so I can get my cookbook organized to write. I am wanting to write one for missionary wives. Maybe I will have this done by next year. I know it will be an undertaking but it is needed.

[Granny Smith]

Will it be recipes for American-type foods that they can't get abroad?

[jessielee]

YES. so many American missionary wives cannot cook from scratch. My recipes will help them with recipes they can cook overseas. Seasonings to make for themselves for sausage, spaghetti, dressings etc.... Also kitchen helps with conversions and also safety and health tips.

[Granny Smith]

Cool. When you get it finished, I'd be interested in buying a copy.

[Granny Smith]

I made this bread tonight, while I was making supper. I love that you work on it a tiny bit, then let it sit while you go do something else, then work on it a tiny bit more, and so on. Not only that, it was wonderful! It was light and moist on the inside, yet crisp and delicious on the outside. I will definitely be making this again! Next time, I'm going to double it. I meant to have it for breakfast tomorrow, but we ate it all while it was hot. So good! Thank you, Jessie!

[Granny Smith]

I made a triple batch of this today. Instead of baking it in a round loaf, I put it in 3 loaf pans. It came out great! The kids and I ate one loaf while it was hot. Delicious!

[jessielee]

This is one of our favorite breads! It really goes well with Greek Mushroom Soup. I will be making soup tomorrow with the mushrooms leftover not used in the VBS suppers. I have not baked it in loaf pans yet as I am so use to European Bread and wanted to keep this one authentic. We ate this bread in Greece and this is how it was served to us...then all of us at the table broke hunks of it off and ate it with butter. YUMMY!!

[Granny Smith]

That's how we ate the first one, but I needed some I could make sandwiches from, so I thought I'd try making it in loaves. I am thrilled with the method as well as the product. I really like how it only takes minutes for each step. Sometimes, that's all I have.

[jessielee]

I may have to bake a loaf of this tomorrow to go with our soup!

[Granny Smith]

When my niece was here, I showed her how to make this bread and gave her the recipe. She loved it and so did her hubby. We made a triple batch and ate the entire thing (12 of us, not just her and me)

[doris]

Jul 22, 2010 22:41:13 GMT -5 jessielee said:

YES. so many American missionary wives cannot cook from scratch. My recipes will help them with recipes they can cook overseas. Seasonings to make for themselves for sausage, spaghetti, dressings etc.... Also kitchen helps with conversions and also safety and health tips.

I think that is an awesome idea Jessie.... Personally I think that once you live overseas and you want to cook American-style food, you need to learn cook from scratch and improvise to get an "almost" authentic taste. It takes years to learn that though, your cook-book will be a huge help, especially if you not only use American measurments but also metric, since one thing we don't have is measuring cups and spoon, only grams and kilos . Btw. a stick of butter is roughly 125 gr.... LOL. I finally figured that out.