Athos: Greek religious holiday bread

Athos: Greek religious holiday bread

Overview

Whenever you think of holidays and holiday breads, countless varieties and secret family recipes come up. If we break them down into their most basic components, we see that they are all variations on a theme, which is especially evident in the various Greek breads. Athos is the collective name for Greek holiday bread, but it has different names and twisted shapes on different holidays. This shape is what makes this bread so special and contains a sense of holiday spirit, history and family tradition. The master recipe below can be used to make any of the above breads. . . . If you don’t have starting yeast on hand, you can substitute an equal amount of Polish starter and the fermentation and proofing times remain the same. Obviously it can only be a Polish starter. The foaming starter has to be developed slowly. There is no such plan in the short term. The dough feels a little soft, maybe too much milk has been added? Because of the absorption rate of flour? The final bread did not become a round ball, but turned into a golden flatbread. Although I was depressed, I was deeply attracted by the smell of spices it exuded. It was rich, warm and warm. Is this the smell of the festival? Later I realized why it had to be brushed with syrup on the surface - the bread itself is not very sweet, and the holiday sweetness mainly comes from the syrup. Unfortunately, it was just a full layer, thinking that would be enough, so the flatbread didn't have much sweetness. There is leftover syrup, can I make it fresh when eating?

Tags

Ingredients

Steps

  1. Polish starter: 32g high-gluten flour, 34g water, 0.1g dry yeast, 10ml water

    Athos: Greek religious holiday bread step 1

  2. Pour the starter ingredients into the bowl,

    Athos: Greek religious holiday bread step 2

  3. Stir into a uniform paste and leave to ferment at room temperature.

    Athos: Greek religious holiday bread step 3

  4. The batter bubbles and rises.

    Athos: Greek religious holiday bread step 4

  5. Main dough: 150g high-gluten flour, 2.3g salt, 1g cinnamon powder, 1.6g dry yeast, 0.3g nutmeg powder, 0.3g clove powder, 0.3g allspice powder, 1.5g lemon zest, 31g eggs, 25g honey, 18g olive oil, 56g milk

    Athos: Greek religious holiday bread step 5

  6. Pour the flour in the main dough into the bread bucket and mix evenly,

    Athos: Greek religious holiday bread step 6

  7. Add starter, eggs, honey, lemon zest, olive oil, milk,

    Athos: Greek religious holiday bread step 7

  8. Put it into the bread machine and start the dough mixing process.

    Athos: Greek religious holiday bread step 8

  9. When the dough can be pulled out of the film,

    Athos: Greek religious holiday bread step 9

  10. Take it out and put it into a large bowl for basic fermentation.

    Athos: Greek religious holiday bread step 10

  11. The dough will double in size,

    Athos: Greek religious holiday bread step 11

  12. Take it out, roll it into a round shape, and place it on a baking sheet for final fermentation.

    Athos: Greek religious holiday bread step 12

  13. Decorative syrup: 10 ml water, 10 ml sugar, 10 ml honey, 3 ml lemon juice, 1/2 tsp sesame seeds

    Athos: Greek religious holiday bread step 13

  14. Pour water and sugar into the pot,

    Athos: Greek religious holiday bread step 14

  15. Heat to boiling,

    Athos: Greek religious holiday bread step 15

  16. Add lemon juice and honey, turn off the heat,

    Athos: Greek religious holiday bread step 16

  17. Set aside for later use.

    Athos: Greek religious holiday bread step 17

  18. The dough grows,

    Athos: Greek religious holiday bread step 18

  19. Put in the oven, middle layer, heat up and down at 170 degrees, bake for about 20-25 minutes,

    Athos: Greek religious holiday bread step 19

  20. When the surface is golden brown, come out of the oven and immediately brush with hot syrup.

    Athos: Greek religious holiday bread step 20

  21. Sprinkle with sesame seeds and let cool for 1 hour before serving.

    Athos: Greek religious holiday bread step 21