Homebread Paximadia-Inspired Bread

Paximadia-Inspired Bread

Posted in : bread, easy, honey, recipe, savory on by : Jeanette Rueb Tags: , , , , ,

It’s been a hot minute since I last updated the blog, but I thank you all for being patient with me during these difficult times. I’ve got a few things loaded up for you that I’ve decided were worth putting up for your enjoyment. Mostly, we’ve been eating a lot of potatoes, repeat meats, and “peasant food” to get by on limited groceries and pantry stock, but a few solid recipes have managed to come out of all my culinary BSing.

One such recipe is this one, which is a modified version of a traditional twice-baked Greek bread. I have some sensitive molars thanks to a botched filling from a couple of years ago, so I decided to try and see if I could make this delicious-sounding bread into a soft loaf. Sure enough, it worked! The result was a sweet, earthy loaf with just the right amount of spring and the perfect flavor profile to go with butter and some fig spread I have left over from my last charcuterie plate. It’s a real treat, no matter what you choose to pair it with!

2 1/2 cups Flour (whole wheat if you have it)
1 cup Bread flour
1 tsp Pumpkin pie spice (if you don’t have any, make your own!)
1 tsp Salt
1 1/4 cups Water
2 tbsp Olive oil
2 tbsp Honey
2 1/2 tsp Bread machine yeast

Combine your dry ingredients (not including the yeast) in a bowl and add your water, olive oil, and honey. Use a spatula to begin working the dough together. Once most of the dough is stuck together, turn everything out onto a clean section of counter space and work in the rest of the flour. The dough for this bread is a bit sticky, fair warning.

Once you have a kneaded ball of dough, plop it into the pan of your bread maker, add the yeast to the reservoir, and set the machine for a medium-size loaf with medium crust. I work with a Panasonic bread maker, so your instructions might vary slightly. Be sure to check your maker to see how your dough should be prepared.

After the bread has baked and can be released from the pan, allow it to sit on a rack for about 30 minutes to allow the excess moisture to evaporate before you place the loaf into either a bread container or prepare to freeze it. I ended up cutting my loaf in half (as you can see above), and I stored both halves in an airtight Tupperware container in my fridge. The top half of the loaf ended up getting wrapped in foil and sent home with a friend in an I-Miss-You package.

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