Menu
Local Food

Traditional Bread

Edited by

Ingredients:

(Serves 2-3)

1 kg village flour

130g fresh yeast dough (prozymi) or 1 tbsp dried yeast

¼ tsp Salt

Lukewarm water (enough to make a soft dough)

Pinch cinnamon powder

Pinch mastic

Sesame seeds mixed with a little aniseed

¼ tsp sugar (if using dried yeast)

Preparation:

If not using dried yeast, knead the ready dough (prozymi) with the water and flour until soft. Cover and leave to rise in a warm place for 4-5 hours.

Knead the dough again, together with the salt, cinnamon and mastic. Cover and leave to rest again.

Cut it into pieces and form them either into the shape of a ball or baguette.

Roll the bread shapes into wet sesame mixed with aniseed and allow to rest.

Reshape the breads and bake in hot oven 200ºC.

 

Courtesy of the CTO