Monday, April 27, 2009

Yiayia's Bread - As documented by Rae

Thankfully Rae had the idea to write down Yiayia's bread recipe. And while none of us will ever be able to recreate her bread without an outdoor wood-burning oven, it is still an amazingly delicious bread. Mom re-ran this recipe in the last newsletter and we decided to make it for Easter. Cathy even had a packet of yeast she'd purchased in Greece last year, so it was extra authentic! Soooooo good warm with butter.

  • 1 quart milk
  • Approx. 5-1/2 lbs flour
  • 4 eggs - slightly beaten
  • 5-6 heaping tablespoons sugar
  • 2 cubes butter
  • 2 pkgs dry yeast
  • 1-1/2 teaspoons salt
  • 1/4 cup warm water
  • Flavorings: Whole corriander, anise & cumin seeds, "crushed" lightly to bring out the flavor


Heat the milk.
Add butter and let melt.

Start yeast in the warm water with 1/2 teaspoon sugar. Set aside.

In a large bowl, mix milk, sugar, salt and flavorings. Add half the flour and work with your hads until partly mixed and then add the eggs. Continue to work a little more, then add the yeast mixture. Keep adding flour until the dough is smooth and easy to handle.

Rub olive oil over the top, and make the sign of the cross (a MUST!). Cover and let rise until double in size.

Preheat oven to 350-375 degrees.

Knead for 5 minutes or so. Set aside and prepare pans. Grease bottoms of the pans only.

Knead dough again and shape loaves to fill the pans about 1/3 full. Set aside until bread in pans doubles in size, or pans look full.

Brush with beaten egg. Bake at least 45 minutes.

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