Pappou's Bread      

  
     
    
       
        
           
                
           
        

        

       
    
     
  


     

  
     
    
       
        
           
                
           
        

        

       
    
     
  


    

 
   
     
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
      
       
         
            
            
         
       
     
   
     

 Home RSS      There is really nothing better than homemade bread. Each loaf is however very individual so please only use the following measures as a guide. I welcome any feedback so feel free to send me photos of your bakes!  This is my first bread recipe, and the one that christens my new Bread category. ‘Bread’ may seem a bit out of place next to the other categories on my blog, but I’ve started it because I am passionate about homemade bread. Bread excites me. It’s so diverse and innate to cultures around the world (it’s even caused public uprisings). As I’ve embarked on my Mediterranean voyage of discovery, I have set myself a mission to bake a new loaf every week. FeedTim is all about authentic Mediterranean food, so whether you’re indulging on an Italian loaf laden with Nutella for breakfast in Rome, or taking a flatbread to soak up the juices of the tagine you’ve just gorged on in Fez, bread’s a big deal.  This bread recipe produces a simple, hearty loaf and is based on the traditional bread prepared for a service of remembrance at the Greek Orthodox Church. This may seem a bit solemn a story for my first recipe, but the bread is delicious and I appreciate that a service of this kind can be celebrated with great food.  This bread is special with its use of mastic and mehlebi, two ingredients commonly used in Greek baking. Mastic has become pretty accessible over the years. All you need to do is head to a Greek or Turkish deli or grocers. Mehlebi (cherry kernels) will be more difficult to find, and while it’s the typical ingredient used (because of its beautiful aroma), I have experimented with vanilla extract which provides a great alternative.   To make 1 large loaf    Preparation   Prep Time – 20mins  Proving Time – 75 to 90mins  Cooking time – 50mins to1hr      Ingredients   Plain flour – 600g  Strong flour – 200g  Semolina – 150g, fine  Dried Yeast – 10g (1.5 7g sachets)  Mastic – 1 tsp  Mehlebi (cherry kernels) - 1 tsp OR Vanilla Extract – 3 tsp  Light Olive Oil – ½ mug  Salt – ½ tbsp  Water – approx. 450ml, luke warm  Honey – 2 tbsp (dissolved in water)      Method     Proving  – I prove my dough in the oven at approx. 20°C. I do this purely because I don’t have a nifty Great British Bake Off style proving drawer     Cooking   -  W  e always begin to cook the bread using the ‘warming’ oven setting where heat is generated from the bottom for 10mins, before switching to the fan at the same temperature.  If your oven does not have this setting, it really is no big deal. We just believe that the first 10mins on this setting helps to stimulate the rise      Pre heat your oven to 20°C (if you’re using your oven to prove)  Measure and add all of your dry ingredients into a large mixing bowl   Mastic – grind in a pestle & mortar with a tablespoon of the flour mixture and add to the mixing bowl once ground  Mehlebi (if using) – grind in a coffee grinder and add to the mixing bowl  Olive Oil - add to the bowl after giving the ingredients a quick mix  Water & Honey – heat 450ml of water with 2 tbsp honey dissolved until luke warm     Time to mix:  Begin mixing all of the ingredients in the mixing bowl with 1 hand while adding the water/honey in stages with the other  Continue to mix the ingredients until a manageable dough has formed (that feels quite elastic)  (You may not need all the water. If you feel the dough has become too wet, simply add more flour)  Take the dough out of the bowl and knead (stretch and fold over passionately) on a lightly floured surface for approx. 10mins until it becomes more elastic and doesn’t stick to your hands  Return the dough to the mixing bowl, cover tightly with cling film and prove in oven (proving drawer or warm place) for approx. 1hr  (You are looking for it to have doubled in size)     After this stage:  Remove mixing bowl from the proving area and remove cling film  Remove the dough from the bowl and knead on a surface for a couple of minutes  Fold it in on itself and shape, then place on a baking tray lined with greaseproof paper  Make a small incision around the perimeter of the dough (half way up). This helps it to rise and cook more evenly (and makes it looks more rustic)  Return to the proving area (uncovered) for 15-30mins   Pre-heat oven at 160°C on warming setting (otherwise use the fan for the whole period of baking)     After 2nd prove:  Put baking tray into the heated oven   If using the warming oven setting:    Bake for 10mins on this setting before changing to the fan at the same temperature for 40-50mins   (Otherwise bake at 160°C with the fan for 50 - 60mins)  Keep an eye on your loaf and remove once you think it is ready  (It should have browned nicely and be hollow when you tap the base)      *Once ready switch the oven off and return the bread back to the oven to cool down slowly for a further 45mins      

 

   

     
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       Hey guys. I'm Tim and I'm on a mission. I'm on a mission to go to the heart of communities around the Mediterranean and cook with the locals. It's how I can best combine my passion for cooking and speaking languages. By doing this I hope to feed you as well. Thank you very much for subscribing. 

Pappou's Bread

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pappousbread3

There is really nothing better than homemade bread. Each loaf is however very individual so please only use the following measures as a guide. I welcome any feedback so feel free to send me photos of your bakes!

This is my first bread recipe, and the one that christens my new Bread category. ‘Bread’ may seem a bit out of place next to the other categories on my blog, but I’ve started it because I am passionate about homemade bread. Bread excites me. It’s so diverse and innate to cultures around the world (it’s even caused public uprisings). As I’ve embarked on my Mediterranean voyage of discovery, I have set myself a mission to bake a new loaf every week. FeedTim is all about authentic Mediterranean food, so whether you’re indulging on an Italian loaf laden with Nutella for breakfast in Rome, or taking a flatbread to soak up the juices of the tagine you’ve just gorged on in Fez, bread’s a big deal.

This bread recipe produces a simple, hearty loaf and is based on the traditional bread prepared for a service of remembrance at the Greek Orthodox Church. This may seem a bit solemn a story for my first recipe, but the bread is delicious and I appreciate that a service of this kind can be celebrated with great food.

This bread is special with its use of mastic and mehlebi, two ingredients commonly used in Greek baking. Mastic has become pretty accessible over the years. All you need to do is head to a Greek or Turkish deli or grocers. Mehlebi (cherry kernels) will be more difficult to find, and while it’s the typical ingredient used (because of its beautiful aroma), I have experimented with vanilla extract which provides a great alternative.

To make 1 large loaf

Preparation

Prep Time – 20mins

Proving Time – 75 to 90mins

Cooking time – 50mins to1hr

 

Ingredients

Plain flour – 600g

Strong flour – 200g

Semolina – 150g, fine

Dried Yeast – 10g (1.5 7g sachets)

Mastic – 1 tsp

Mehlebi (cherry kernels) - 1 tsp OR Vanilla Extract – 3 tsp

Light Olive Oil – ½ mug

Salt – ½ tbsp

Water – approx. 450ml, luke warm

Honey – 2 tbsp (dissolved in water)

 

Method

Proving – I prove my dough in the oven at approx. 20°C. I do this purely because I don’t have a nifty Great British Bake Off style proving drawer

Cooking - We always begin to cook the bread using the ‘warming’ oven setting where heat is generated from the bottom for 10mins, before switching to the fan at the same temperature.  If your oven does not have this setting, it really is no big deal. We just believe that the first 10mins on this setting helps to stimulate the rise

 

Pre heat your oven to 20°C (if you’re using your oven to prove)

Measure and add all of your dry ingredients into a large mixing bowl 

Mastic – grind in a pestle & mortar with a tablespoon of the flour mixture and add to the mixing bowl once ground

Mehlebi (if using) – grind in a coffee grinder and add to the mixing bowl

Olive Oil - add to the bowl after giving the ingredients a quick mix

Water & Honey – heat 450ml of water with 2 tbsp honey dissolved until luke warm

 

Time to mix:

Begin mixing all of the ingredients in the mixing bowl with 1 hand while adding the water/honey in stages with the other

Continue to mix the ingredients until a manageable dough has formed (that feels quite elastic)

(You may not need all the water. If you feel the dough has become too wet, simply add more flour)

Take the dough out of the bowl and knead (stretch and fold over passionately) on a lightly floured surface for approx. 10mins until it becomes more elastic and doesn’t stick to your hands

Return the dough to the mixing bowl, cover tightly with cling film and prove in oven (proving drawer or warm place) for approx. 1hr

(You are looking for it to have doubled in size)

 

After this stage:

Remove mixing bowl from the proving area and remove cling film

Remove the dough from the bowl and knead on a surface for a couple of minutes

Fold it in on itself and shape, then place on a baking tray lined with greaseproof paper

Make a small incision around the perimeter of the dough (half way up). This helps it to rise and cook more evenly (and makes it looks more rustic)

Return to the proving area (uncovered) for 15-30mins 

Pre-heat oven at 160°C on warming setting (otherwise use the fan for the whole period of baking)

 

After 2nd prove:

Put baking tray into the heated oven

If using the warming oven setting:

Bake for 10mins on this setting before changing to the fan at the same temperature for 40-50mins

(Otherwise bake at 160°C with the fan for 50 - 60mins)

Keep an eye on your loaf and remove once you think it is ready

(It should have browned nicely and be hollow when you tap the base)

 

*Once ready switch the oven off and return the bread back to the oven to cool down slowly for a further 45mins