I just adore this little pinnacle on top of the white bread loaf I baked recently – succumbing to a sudden desire to make white bread finally. White-white bread. White as snow which hopefully will not come in an avalanche as it did last November.
Here it is once more:
And although I did cheat with this recipe using smetana (Russian 15% fat sour cream) instead of Greek yogurt, it turned out really nice and almost … creamy. It was a challenge not to throw in some extras which I’d normally use (all types of bran, wheat germ, whole seeds, ground seeds etc) but I held on tight.
1 year ago – Tram to Polytechnic University
2 years ago – Tarascon and Beaucaire, on Bike and on Foot
3 years ago – Enjoying Indian Summer in Imatra, Finland
4 years ago – Two Recipes for Your Loaf Pan
5 years ago – Borodinskiy Rye Bread
6 years ago – I’m Alright! Still Baking =)
Greek Bread with Yogurt or Ψωμί με γιαούρτι adapted from the homely tantekiki.blogspot.com will make super-soft super-white bread perfect for cheese sandwiches or buterbrot. See my remarks in italics.
- 550 g all-purpose flour
- 9 g yeast (1 package) – I used active dry yeast
- 1 1/3 tsp salt
- 1 tsp sugar
- 300-310 ml lukewarm water
- 80 g yogurt – I used smetana, aka 15 % fat sour cream but feel free to use (Greek) yogurt
- 2 Tbsp olive oil (Greek, please!)
In a bowl place flour, yeast, sugar, yogurt and olive oil (as I was using active dry yeats, I first activated it in lukewarm water with sugar and salt). Dissolve salt in lukewarm water and then gradually add it to the bowl in three parts, starting to knead. If the dough is too sticky, do not add more flour but oil instead to grease your hands. Knead some more till you get a soft ball of dough. Grease your bowl with oil as well as the dough ball. Cover and leave inside your oven with the light on for 1-2 hours until the dough is fully risen (I just left it in a safe spot of my kitchen).
When the dough doubles, divide it into two equal parts and shape each into oblong loaves (I only made 1 loaf). Place the loaves into appropriate pans lined with parchment paper that you should grease with some oil (which I did not). Cover and leave to rise again for 40-50 minutes more or until they rise and cover 2/3 of the pan. Meanwhile preheat the oven to 170 ‘C.
Make 4-5 diagonal slashes on top of the loaves, spritz with some water and then brush with oil (optional). Place the loaves on the second shelf from the bottom, also placing a baking dish with some water in it on the bottom to create steam (I usually use the metal shelf placed right onto the bottom). Bake for 40-50 minutes or until the loaves are golden brown. Take them out of the oven, leave for 5-10 minutes to cool and then take them out of their pans onto a cooling rack. When the bread is completely cool, you can also slice the loaves and freeze them (I normally freeze whole loaves).
Here the bread is pictured with some Rossiysky cheese (aka Russian cheese). Which comes in all sort of flavours and shades, can’t really make head or tail of it but can easily identify it if I taste it. Kind of moist and rubbery and usually abhorred by cheese-pampered foreigners.
Remarks: This bread gets dry pretty fast – as any 100% white yeast bread.
Result: Soft and almost sweet bread from Greece, for a classic Russian breakfast 🙂 Have your black tea ready!
By the way, King Arthur Flour just published great tips on bread scoring techniques on their blog.