Every day bread in Greece is called psomo, or mother's bread. Bread is essential to every Greek kitchen and every Greek meal is accompanied by some sort of bread. The author of this recipe recommends not to substitute regular milk for the evaporated milk, you will miss out on the especially sweet, rich flavor it provides. The most authentic Greek version of this bread is made with goat evaporated milk, but cow evaporated milk will be just fine.
Prepared and Photographed by: Claudia Davis
Recipe Source: Adapted from Beth Herspenger, Bread Lovers Machine Cookbook
- ⅓ cup water 1 cup evaporated milk (not regular milk)
- 2 ¾ cups bread flour
- ¼ cup whole wheat
- 1 ¼ tbsp sesame seeds
- 1 tbsp gluten
- 2 tsp sugar
- 1 ½ tsp salt
- 2 ½ tsp bread machine yeast
- Warm the water up in small pot, take off the stove and
- Add the sugar and the yeast, mix vigorously and let set it aside at room temperature for about 10 minutes, until becomes bubbly and yeast activates. The water need to be just lukewarm, not hot, if too hot, the yeast will not activate.
- In a large bowl combine and mix well the dry ingredients: flour, gluten, salt, sesame seeds
- Place the activated yeast in the bread machine pan, add the dry ingredients, add the milk, set the program to dough.
- When the cycle ends and the dough has doubled in volume, take it out of the pan
- Divide the dough in four equal parts and form rounded shaped breads, using a sharp knife place two slits on each ball
- Place the breads on a baking sheet, cover loosely with a clean towel and let it rise again in an enclosed area (I usually set them in the cold oven) for about 1½ -2 hours.
- Take the bread out of the cold oven, preheat it at 375F, bake for 30-40 minutes until golden brown.
- Serve warm or reheat.
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