Greek Bread (Bread Machine)
"Beth Hensperger; everyday bread called psomi or mother's bread. Don't sub regular milk for evaporated milk, which gives a sweet, rich flavor. To be more authentically Greek, use canned evaporated goat's milk."
- Ready In:
- 3hrs 45mins
- Ingredients:
- 20
- Yields:
-
1 loaf
ingredients
-
1 1/2 pound loaf
- 1⁄3 cup water
- 1 cup evaporated milk (or evaporated goat's milk)
- 2 3⁄4 cups bread flour
- 1⁄4 cup whole wheat flour or 1/4 cup whole grain spelt flour
- 1 1⁄4 tablespoons sesame seeds
- 1 tablespoon gluten
- 2 teaspoons sugar
- 1 1⁄2 teaspoons salt
- 2 teaspoons fast rising yeast (or 2 1/2 t. bread machine yeast)
-
2 pound loaf
- 1⁄2 cup water
- 1 1⁄8 cups evaporated milk (or evaporated goat's milk)
- 1 tablespoon evaporated milk (or evaporated goat's milk)
- 3 3⁄4 cups bread flour
- 1⁄4 cup whole wheat flour or 1/4 cup whole grain spelt flour
- 1 3⁄4 tablespoons sesame seeds
- 1 tablespoon gluten, plus
- 1 teaspoon gluten
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 1⁄2 teaspoons fast rising yeast (or 1 T. bread machine yeast)
directions
- Add all the ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
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