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Get this recipe with exact measurements on my website: http://www.dimitrasdishes.com/recipes/the-best-homemade-bread-recipe
Makes one loaf:
1 and 1/2 teaspoons dry active yeast
2 teaspoons sugar
1 and 1/2 cups tepid water
2 cups all purpose flour
2 cups bread flour
1 teaspoon salt
1/4 cup olive oil
Sesame seeds (optional)
Begin by proofing the yeast. Combine the yeast, water, and sugar and mix. Set aside about 8 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water. Your yeast is good and ready!
Combine the flour with the salt in the bowl of a tabletop mixer and mix the ingredients to combine. Add the yeast mixture and the olive oil. With the dough hook attachment, knead on low speed for 7-8 minutes.
This can also be done in a large bowl by hand. The kneading time will increase to 10-12 minutes or until the dough is soft and smooth.
Place the dough in an oiled bowl covered with a kitchen towel or with plastic wrap. Set aside to rise until doubled in size. This takes about 45 minutes to 1 hour. It may take longer if it is cold in your home.
Preheat oven to 500 degrees Fahrenheit, 260 degrees Celsius.
Tip: If you have a cast iron pan and a pizza stone place the cast iron pan on the lowest rack of your oven and the pizza stone in the middle rack. Place them in the oven while the oven is cold so that the pizza stone does not crack. Let them warm while the oven is preheating. Doing this will help you create bakery style bread rings. Crusty on the outside and soft on the inside.
Punch the dough down and form into a ball. You may also form it into a baguette. I prefer the round shape.
Place the formed dough onto a half sheet pan lined with parchment paper and cover with a clean towel. Set aside to rise about 30 minutes. It will almost double in size.
Brush the top of the dough with water. Make 4 decorative slices on top and sprinkle with sesame seeds if desired.
To create a nice crusty top, pour 1 cup of ice water in the cast iron pan to create steam. Place the baking tray with the dough on it on the middle oven rack. Reduce the oven temperature to 450 degrees Fahrenheit, 232 degrees Celsius. Let it bake for 30 minutes.
Remove the bread from the pan and place directly onto the pizza stone and bake 5 more minutes. This will make the bread have an extra crispy crust.
Allow the bread to rest at room temperature at least 30 minutes before slicing. This will allow the steam to distribute throughout the bread and create a very moist interior.
Warm the bread in the oven for 5 minutes before slicing.
Enjoy!
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47 Comments
wow amazing
Very good
It looks amazing.
Psomaki! It looks so good, Dimitra! I'll try your recipe very soon!
You are the best
making this ! I have everything I need to put together a loaf…thanx, Dimitra ! That looks amazing.
Katapliktiko
That came out just fine:)
Made this bread this afternoon and the results are so delicious. I make your spanakopita with fresh spinach often and it turns out yum. I will be baking this bread often as well. It is so crunchy on the outside and the inside crumb is so smooth. Unlike many bread recipes I have tried, this one has a wonderful flavor. I mixed it by hand in a bowl and it came together easily. I made two mistakes. The first is that I think I used half whole wheat flour although I am not real sure. Still was delicious. The second mistake is that when I rearranged oven racks to accommodate a cast iron pan and a pizza stone, I forgot to put the pizza stone back in. So, at the end, I emptied out the cast iron pan, turned it over and used that for the last 5 minutes. I cannot believe I made bread that turned out and has such a great flavor. My bread looked just like your photo! Thanks for this recipe.
thanks for a v good recipe,do u bake the bread on the stone on the middle rac and bake wirh cold water in the lowerer rack????
Can you show us how to make artichokes Constantinople?
Hello, just made your homemade bread. excellent. My wife and I enjoyed this recipe. Simple to follow.
Making this on the weekend to serve with Dinner. Thinking of you and your family about you ending an era today. Good luck. A time of tears no doubt.
Beautiful bread! Thanks for sharing 🙂
You don’t say how much water and yeast
I miss you 😘 you’re face like Egyptian face
Trust a Grecian woman to have the best Italian recipe!!
I’m Italian and my Great Grandmother said the Grecians (Greeks) taught early Italians how to grow tomatoes and many other crops cause the land was so fertile. Greeks taught them how to tend to their crops and how to cook with their harvested foods.. Egyptians taught the Grecians how to make pizza, which was more like forcacia back then. Since the Italians were so poor, they added tomatoes and cheese to their flat breads which became pizza. I think the Chinese taught the Egyptians how to originally make pizza like dough and flat breads.
Thank you, I tried it. The word Awesome is very overused, so I will say wonderful. And amazing how easy it was. I always thought it would be more complicated to make bread – especially the hard crust, which I love. Took me just 30 min to make the dough and put away all the equipment. BTW, I also included some Rye bread flour and whole wheat. It came out great. I am going to make it more often.
And, oh, your enthusiasm is so contagious. The way you present it is very effective and charming.
I just had my first piece of this bread and am trying not to go back for more! It’s wonderful and so easy. My dinner tonight will be this bread with feta cheese drizzled with olive oil.
Question: Are you placing the sheet pan directly on the pizza stone?
Thanks gal God bless u
Was that you cooking a magicarp in the inro! 🤔
Kala!
Συγχαρητηρια για την συνταγη!! Απο Austin Texas
Can you put the measurement in grams?
Looks delicious 😋
Can I substitute the water with milk ?
I can’t find this recipe on your website.
Hi Dimitra. I love your videos. Your beautiful personality really shines through. This was the most amazing bread!! I only made bread twice before so I am a beginner. I followed you every step of the way. The only difference was because I did not have a cast iron pan and pizza stone, I put the dough in a large cast iron pot with lid. The steam worked perfectly. This is definitely the best bread I have ever eaten. It was so crusty on the outside and beautiful and soft on the inside. My family devoured the whole loaf in no time at all. I have had a lot of bread from bakeries, but this bread is hard to beat. Greetings from Australia, and if I'm ever in Houston, I'm coming to see you.
Hi, i have made your bread 3 times, and followed your directions to the however my bread seems to burn on top and i heat the oven to 500 and then 450 once bread is in. I cant even put it directly on the stone to crisp the bottom because it will only burn more. Any tips will be helpful
What temperature if you are using a Dutch oven?
Does it matter what olive oil you use? Can't wait to try.
Hi! I was wondering is the yeast measurements 1 Tablespoon and 1/2 teaspoons or is it 1 Teaspoon and 1/2 teaspoon? Also can I use Rapidrise Fast Acting Instant Yeast?
Thank you so much!! I LOVE LOVE your cooking
Ive never found the whole ice cubes and water trick right before baking to make much of a difference to be honest. It is trying to mimic steam settings in professional bakery ovens but those use lots and lots of steam and in intervals. In your case the water inside the dough is actually the reason you get that crust, which is why dutch ovens are preferred for home bakers. If you don't have a dutch oven (like me) the next best thing is your cast iron skillet (even a sheet pan like you used will work) with an inverted metal mixing bowl as the cover. Don't get me wrong, absolutely nothing wrong with the loaf you baked it looks beautiful. Just a tip for getting even crustier crust if that's what youre trying to achieve 🙂
Do you make a sourdough starter for any of your breads? Also, I would love to see a video of you cooking/baking with your family if you ever are able to be together.
OMG look delish 😋😍
I am baking it right now. The dough came out really good hopefully the bread is good too. I have a question. I made the dough last night and proofed it in the cold oven for an hour then I took it out put it on table covered always covered. It expanded 2x the size. So I opened the plastic and pushed it down. Then I covered it back up. Left it on table overnight 3x the original size now. Everything seems fine. Should I have stored it in the fridge over night and should I have not touched it until I was going to cook it. I know it wasn’t in your directions but I don’t know what stage to store it at because when I took it out the dough on the outside was tough I was not able to get it smooth so I just cut some lines it and proofed it one more time now I am baking it.
You’re amazing truly thank you for being such an excellent teacher
Thank you for your amazing recipes. I can truly trust it turn out amazing..Can I make this in a loaf pan?
What is the difference between bread flour and all purpose flour?
The best bread making technique! Thank you
Where is the recipe. Cannot find the description box
Thank you sooo much, i used this recipe, my family. Was in love with this bread❤️❤️❤️❤️❤️❤️❤️
great job nice personality
I love the way you cook. You have made Greek cooking so easy. I married a full blooded Greek
Just made this bread! DELICIOUS!