Cypriot Bread - How to make?
 Posted: Wed May 14, 2008 5:34 pm |
 |
|
| denizaksulu |
| vip |
|
| |
| Joined: 10 May 2007 |
| Posts: 9196 |
| Location: London, Ethnically Cleansed from Anglisidhes since 1963 |
|
|
|
 |
|
 |
|
| eracles wrote: |
| OK, not getting anywhere (apart from London) with this - time to give up? |
Hercules, here is the phone number of the best bakery in London . IMO.
It is my bakery in Welling. If you get no joy, I will ask them on my weekly visit which is usually monday mornings at 6.00am
0208 303 3737...............he might even speak Greek. He is old enough.
Good luck and keep us posted.  |
|
|
|
|
| Posted: Wed May 14, 2008 5:37 pm |
|
|
| purdey |
| lecturer |
|
| |
| Joined: 16 Jan 2008 |
| Posts: 1898 |
|
|
|
|
|
|
|
|
| I think we are going to have to bake this bread for Hercules. I am two hours away if you need help. |
|
|
|
|
| Posted: Wed May 14, 2008 11:09 pm |
|
|
| denizaksulu |
| vip |
|
| |
| Joined: 10 May 2007 |
| Posts: 9196 |
| Location: London, Ethnically Cleansed from Anglisidhes since 1963 |
|
|
|
|
|
|
|
| purdey wrote: |
| I think we are going to have to bake this bread for Hercules. I am two hours away if you need help. |
A breadmaker was suggested, but I doubt he will get the 'flying saucer'. |
|
|
|
|
 | |  |
| Posted: Fri May 16, 2008 12:39 am |
|
|
| eracles |
| instructor |
|
| |
| Joined: 05 Oct 2003 |
| Posts: 302 |
| Location: Leeds, UK |
|
|
|
|
|
|
|
right we're getting somewhere, thanks for all the info above...i have found out the wheat - it's durum wheat - i bought some from a greek deli in leeds kirkgate market  used a breadmaker for the kneading but not the shaping, but as you'll see, no ufo shape here  any tips!
tomorrow will taste but i'm sure i'll need to tweak the recipe, which i found an approximation of here...
http://www.mamtaskitchen.com/board/showthread.php?thread_id=622
| Quote: |
This may seem obvious to others but I've not had cause to use this before....
I've just returned from Cyprus and as I tend to do, I try to work out recipes to use at home. Well one of the things I wanted to make was the bread thats always on the table in all the restaurants / cafés. Its a very simple basic bread but wasn't quite like the normal English bread, as it just slightly more cake like in consistancy.
Obviously I looked it up on the internet and most of the recipes show the special festival breads but one site mentioned that duram wheat was used in the past to make the bread when there was a shortage of normal flour, this gives it a slightly yellow colour, which this bread did.
So I tried to find it...!!... it just didn't seem to exist in all the normal shops... (to cut a long story short).. I found it when I started reading the backs of all the products that were anything like flour... turns out its "Semolina" the stuff you make puddings from..!..
I had several trys to get the mix right but eventually worked out..
1 1/2 cups* of strong bread flour
1/2 cup* of duram wheat flour
7g of dried yeast (thats one sachet)
1 tsp of salt
50ml of extra virgin olive oil
and enough warm water to combine it all.
Seive the flour into a bowl, mix in the salt, yeast and oil, then add warm water a little at a time. Once mixed and needed shape it into a flat round disc and allow to rise.
Once done, bake in a hot oven for about 20-30 minutes.
Allow to cool before slicing, works great for dipping in soups or getting the last drops of sauce off your plate.
* Cups in this recipe are not measuring cups, they are coffee mugs (so I'd guess 1 of these cups is about 2 real measuring cups worth)
Steve |
here's some photos, tasting results tomorrow!
Too long in the oven, wrong position? either way, too brown on the outside, and not flying saucer shaped but this is only the first attempt!
 |
|
|
|
|
| | |
| Posted: Fri May 16, 2008 9:28 am |
|
|
| denizaksulu |
| vip |
|
| |
| Joined: 10 May 2007 |
| Posts: 9196 |
| Location: London, Ethnically Cleansed from Anglisidhes since 1963 |
|
|
|
|
|
|
|
| eracles wrote: |
right we're getting somewhere, thanks for all the info above...i have found out the wheat - it's durum wheat - i bought some from a greek deli in leeds kirkgate market used a breadmaker for the kneading but not the shaping, but as you'll see, no ufo shape here any tips!
tomorrow will taste but i'm sure i'll need to tweak the recipe, which i found an approximation of here...
http://www.mamtaskitchen.com/board/showthread.php?thread_id=622
| Quote: |
This may seem obvious to others but I've not had cause to use this before....
I've just returned from Cyprus and as I tend to do, I try to work out recipes to use at home. Well one of the things I wanted to make was the bread thats always on the table in all the restaurants / cafés. Its a very simple basic bread but wasn't quite like the normal English bread, as it just slightly more cake like in consistancy.
Obviously I looked it up on the internet and most of the recipes show the special festival breads but one site mentioned that duram wheat was used in the past to make the bread when there was a shortage of normal flour, this gives it a slightly yellow colour, which this bread did.
So I tried to find it...!!... it just didn't seem to exist in all the normal shops... (to cut a long story short).. I found it when I started reading the backs of all the products that were anything like flour... turns out its "Semolina" the stuff you make puddings from..!..
I had several trys to get the mix right but eventually worked out..
1 1/2 cups* of strong bread flour
1/2 cup* of duram wheat flour
7g of dried yeast (thats one sachet)
1 tsp of salt
50ml of extra virgin olive oil
and enough warm water to combine it all.
Seive the flour into a bowl, mix in the salt, yeast and oil, then add warm water a little at a time. Once mixed and needed shape it into a flat round disc and allow to rise.
Once done, bake in a hot oven for about 20-30 minutes.
Allow to cool before slicing, works great for dipping in soups or getting the last drops of sauce off your plate.
* Cups in this recipe are not measuring cups, they are coffee mugs (so I'd guess 1 of these cups is about 2 real measuring cups worth)
Steve |
here's some photos, tasting results tomorrow!
Too long in the oven, wrong position? either way, too brown on the outside, and not flying saucer shaped but this is only the first attempt!
|
Hercules, do you have a beard?
If not then you do have a razor blade to 'score' a circle around the top of the dough for the 'flying saucer effect'.
You are getting there, now all you have to beware of is your weight. Bon apetit. |
|
|
|
|
|
|
