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    You are in: Home / Recipes / Psomi - Greek Bread Recipe
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    Psomi - Greek Bread

    Psomi - Greek Bread. Photo by HeatherFeather

    1/14 Photos of Psomi - Greek Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    2 hrs 30 mins

    35 mins

    Sue Lau's Note:

    A crusty Greek bread often found at delicatessens.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on May 17, 2014

      55

      Simple and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2013

      55

      I have made this bread a couple of times and really love it so have no hesitation in giving it 5 stars - but - I get confused every time around the instruction no 4 that says "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". When I make a well in my remaining 4 cups of flour and pour in the 2.5 cups of liquid it still makes a thick dough - nothing that by any stretch of the imagination will turn into a frothing mixture. So should I be pouring the water into the 2 cups of flour leaving 4 cups set aside? And what does it mean when it says stir in a little flour until the liquid gets thick? What liquid? I've just poured it all into my flour. I really get confused by instruction 4 and so am getting by by pouring ALL the liquid into ALL 6 cups of flour which gives me a dough I can work with. As I said, I've made the bread a few times and love it - but would like to understand that instruction a bit better in case I'm doing something wrong and there's something I could do to make it even tastier.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2013

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Psomi - Greek Bread

    Serving Size: 1 (1280 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1470.7
     
    Calories from Fat 87
    97%
    Total Fat 9.7 g
    15%
    Saturated Fat 4.2 g
    21%
    Cholesterol 15.2 mg
    5%
    Sodium 2392.7 mg
    99%
    Total Carbohydrate 297.7 g
    99%
    Dietary Fiber 11.3 g
    45%
    Sugars 7.3 g
    29%
    Protein 40.9 g
    81%

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