Ingredients
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6
-
1
-
2
-
2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Psomi – Greek Bread,A crusty Greek bread often found at delicatessens.,Turned out more dense than fluffy but still tastes good.,I topped with egg wash and sesame seeds
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Steps
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1
Done
|
Sift Flour Into a Mixing Bowl and Place Into a Low Oven to Warm. |
|
2
Done
|
Dissolve Yeast in 1/2 Cup Warm Water, Then Stir in Remaining Water, Salt, and Sugar. |
|
3
Done
|
Remove Flour from Oven; Take 2 Cups of Flour from the Bowl and Set Aside. |
|
4
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
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
Done
|
Punch Down and Make Into 2 Pieces; Turn Onto Floured Surface, and Form Each Into a Torpedo-Shape. |
|
10
Done
|
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. |
