Psomi - Greek Bread

Sue Lau's Note:

A crusty Greek bread often found at delicatessens.

• Total Time: 3 hrs 5 mins
• Prep Time: 2 hrs 30 mins
• Cook Time: 35 mins

Ingredients:

Yield: 2 loaves

• 6 cups all-purpose flour
• 1 envelope active dry yeast
• 2 cups water
• 2 teaspoons salt
• 3 teaspoons sugar
• 1 tablespoon melted warm butter or 1 tablespoon oil
• 1 tablespoon fine semolina (durum flour; use masa harina or cornmeal in a pinch)
• water

Directions:

1. Sift flour into a mixing bowl and place into a low oven to warm.
2. Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
3. Remove flour from oven; take 2 cups of flour from the bowl and set aside.
4. 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.
5. 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.
6. Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
7. 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.
8. 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.
9. Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
10. 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.
11. Preheat oven to 375 degrees.
12. 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.
13. Cool on a rack when done.

Reviews

[Bonnie G #2]

I need to had my 5 stars to this great bread. I made it exactly as directed except before putting in the oven I brushed with melted butter and topped with an artisan bread blend topping. It made 2 lovely big breads so I even had one to share with a neighbor who also gave it 5 stars. The smell in the house while it was cooking was to die for. Loved the idea of warming the flour before using I think that really helped the yeast to work, I'm going to try that trick with some of my other recipes. The end result was that great crusty outside with a soft, wonderful texture inside. Thanks Sue for posting the real thing. 1-24-13 - As an update, I've made this recipe several times since I first reviewed it and it just gets better and better, I continue to add a seed mix to the top after brushing with a whole egg that's been beaten and like the added bite it adds. This continues to be a favorite around here.

[Cookgirl]

Served for our New Year's Day lunch, this was part of a Greek-inspired meal. The recipe was cut in half and yet yielded two decent sized loaves. An ABM prepped the dough. Sprinkled sesame seeds on top before baking. Good clear, directions. Easy! Menu #71572

[puppitypup]

LOVED IT! Sue, this is the most authentic European loaf I've made, thank you for a terrific recipe! I halved the recipe to make just one loaf, and rather than spraying with water, I sprayed it with olive-oil flavored Pam and my loaf browned beautifully. Made for ZWT, please see my rating system as I rate tougher than most.