Psomi Greek Bread
Transport your kitchen to the sunny shores of Greece with Psomi, a traditional and irresistibly fluffy Greek bread that's perfect for any occasion. This easy-to-make bread recipe combines pantry staples like all-purpose flour, olive oil, and yeast to create a golden, crusty loaf with a tender, airy interior. With its subtle hints of olive oil and a touch of sweetness from sugar, Psomi is wonderfully versatile—serve it as a table bread alongside dips like tzatziki, use it to scoop up hearty stews, or enjoy it toasted with butter and jam. The dough’s double rise ensures a light, pillowy texture, while scoring the top before baking gives it that classic artisanal look. Whether you're a seasoned baker or a bread-making beginner, this 90-minute preparation will fill your home with the comforting aroma of freshly baked bread, delivering a slice of Mediterranean magic straight to your table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 milliliters Water
- 3 tablespoons Olive oil
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
Instructions
In a small bowl, combine the active dry yeast, sugar, and 50 milliliters of warm water (not too hot, around 40°C/105°F). Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, add the all-purpose flour and salt. Mix them together to evenly combine.
Make a well in the center of the flour mixture and pour in the yeast mixture, olive oil, and the remaining 250 milliliters of warm water.
Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down the dough to release the air and shape it into a round or oval loaf. Place it on a baking sheet lined with parchment paper.
Cover the dough again with the towel and let it rise for an additional 30 minutes.
Preheat your oven to 220°C (430°F) during the second rise.
Once the dough has risen, lightly score the top with a sharp knife or razor blade to allow the bread to expand while baking.
Place the loaf in the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3562 mg | 155% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
