Greek style bread (oven)

Category: Yeast bread
Greek style bread (oven)

Ingredients

Warm milk 230 ml
Olive oil 2 tbsp. l.
Salt 1 tsp
Sugar 1 tbsp. l.
Grated cheese (feta) 3/4 cup
Chopped olives 3/4 cup
Flour 530 g
Dry yeast 1.5 tsp.

Cooking method

  • Put everything in the specified order, unless the instructions for your bread maker advise otherwise. The baking mode is the main one for me, it is 3-40 hours, the crust is medium.
  • I cut the olives into 4 parts. During kneading, you may need to add flour if the olives are watery.

Time for preparing:

3-40

Cooking program:

main

Note

Photo by AXIOMA


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Greek style bread (oven)
02.jpg
Greek style bread (oven)
Yana
Tatyana, a photo of your bread, which I baked, transferred here. Thanks for the delicious recipe!

Greek style bread (oven)
Hairpin
Well, I tried:

Greek style bread (oven) Greek style bread (oven)

But where did the taste of feta cheese go, I did not understand ...

The olives scattered into small pieces, I think that next time you can not cut it.

Only I don't have enough water (judging by the steep roof). You will need more water, and then it will become higher. Well, I hope so ...

tanya1962, thanks!
dryapa
I like your bread very much. I have been using the recipe since the time you won a prize in the competition. Thank you very much!
Greek style bread (oven)
Axioma
A wonderful recipe - I bake such bread in Panas regularly: the dough is wonderful, today I even tried it in AG!
He baked fragrant donuts in the oven-
Greek style bread (oven)
I put a loaf in my favorite Hotter on the lower grate with very warm water and tortured it for 55 minutes at t = 205 ° C, changing the fan mode
every 5 minutes from medium to low and vice versa.
I checked the readiness during baking with a temperature probe.
Greek style bread (oven)
The bread tastes like foccaccio baked in the French mode - crispy, firm crust. The smell is amazing !!!
Greek style bread (oven)
The notch on top (y) was borrowed from the same page! THANK YOU Auto RU tanya1962!
Greek style bread (oven)
I wish everyone delicious bread!
Axioma
tanya1962,
Thank you very much for the unusual recipe and such an original design, I liked it so much that I plan to repeat the same hearth bread this week, or rather, with the same notch as in your first picture. Do you mind? I undertake to bake, no doubt. in the oven and brag about the result of the pictures displayed on the forum or in the LAN (if possible). Special thanks for appreciating my efforts!
luchok
Comrades!
Tell me pliz, who baked this bread, and no one accidentally measured the feta cheese with weights ?? lope in grams?
and which one is better to use? I always buy French in boxes, won't it be damp ???
I still want to do it according to the original recipe,
and today I baked this bread with Gouda 80g. (well, there was no feta, but olives with NG remained, it was necessary to dispose of), of course, I had to add liquids, but! in the baking process there was a breathtaking smell of cheese baking, the bread is high, I think there will be a fight for the crust in the evening
Tanyusha
luchok I also buy French in boxes, if it is damp, add flour, I do everything by eye and focus on the bun.

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