Psomi Bread(Greek)
A classic Greek bread with a soft, buttery interior and golden crust, perfect for sandwiches, breakfast, or alongside Mediterranean dishes. Versatile and flavorful.
Ingredients
Instructions
- Heat milk and stir in butter, salt, and sugar.
- Soften yeast in warm water.
- Sift flour into a large bowl.
- Make a well in the flour and add the yeast and water.
- Gradually add the warm milk mixture to the flour.
- Knead until the dough is smooth.
- Place the dough in a greased bowl, cover, and let rise until doubled in size.
- Knead again and shape into rolls or loaves.
- Place on a greased pan, brush with melted butter, and let rise for 1 hour.
- Bake at 375°F (190°C) for 45 minutes for loaves or 30 minutes for rolls.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. If you run out of butter, you can substitute with margarine or olive oil. Make sure your yeast is fresh for optimal rising; it should foam when mixed with warm water. If your dough is too sticky, gradually add more flour until it reaches the desired consistency.
Serving Suggestions
Psomi bread is perfect for dipping in olive oil or serving alongside Mediterranean recipes like Zucchini-Feta Casserole or Tomato, Onion And Pepper Salad. It can also be enjoyed with a spread of hummus or tzatziki. For a delightful brunch, serve it with a side of Greek Cheese Squares.
Storage & Reheating
Store leftover psomi bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, place the bread in a 350°F (175°C) oven for about 10 minutes to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Psomi Bread(Greek) contains roughly 284 calories, with 4g protein, 28g carbohydrates, and 18g fat. It is a good source of vitamin C (16% of the Daily Value), iron (11% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1082mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add more fiber and nutrients. However, the texture may be denser, so consider adding a little extra water to maintain moisture in the dough.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a thermometer; the internal temperature should reach 190°F (88°C) for perfect doneness.
Can I add herbs or spices to this recipe?
Absolutely! Adding herbs like rosemary or oregano can enhance the flavor of the bread. Mix in about 1-2 teaspoons of dried herbs into the flour during the sifting step for a savory twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).