Portugeuse Sweet Bread

I've made this delicious bread before. The texture is great and it was very good warm.I though it was absolutely savory when toasted with cinnamon and butter. This bread tasted very sweet. although I couldn't taste the nutmeg in it I could smell it. The crust is very crunch on this bread when it is fresh out of the oven.

One thing I would recommend is only let this bread raise 30 minutes instead of 45. I found that it puffs up in the oven alot---Unless this is how you like your bread of course! I found it very hard to cut when it was so big on top compared to the bottom and ended up sort of squishing the bread--Oooops! Also this bread gets very brown crust; you might want to watch it as it gets closer to getting done.

If you watch the video I made below you will be able to get the recipe. An easy bread to make for all levels of bakers! Enjoy!

Koulouri-Cypriot Bread

Koulouri-Cypriot Bread is a Greek bread. Here is the recipe:

Pinch of fennel Pinch of anise

3 ½ cups white flour 1 ½ teaspoons of salt

1 tablespoon yeast ¼ cup olive oil

1 ¼ cups of water ¼ cup sesame seeds

2 tablespoons caraway seeds

STEPS:

1) Grind the fennel and anise into a powder and set aside. 2) In a bread machine (or by hand) mix the flour, water, salt, olive oil, and yeast and fennel-anise powder together. 3) Set bread machines for dough stage. 4) After the dough raises punch it down and form it into a circular shape. 5) In a bowl moisten the sesame seeds and caraway seeds. 6) After this, totally cover the dough with the seeds. (See video on how to do this) 7) Place the dough in a warm place to rise for about 45-90 minutes. 8) Make two slits on the top of the dough and one around the circumference. 9) Heat the oven to 425⁰ F and bake on a baking sheet for 20 minutes until done.

View the video for more detail and the step by step process!

I have never made Greek type bread before. I thought this bread was very uncomplicated to make. So whether you’re a beginner or an expert you can make this bread. The bread smelled so good when it came out of the oven. I think it would be great for any meal. I tasted the bread with cream cheese on it and it was delicious (sort of like a bagel). I recommend trying the bread like that. Yummmmmmmmmmm!!!

When I was done baking the loaf of bread the seeds on top had gotten very brown. Next time I will lower the temperature to 400⁰F and bake only for 20 minutes. Do you think this will help? Another difficulty I have come across with my bread experiences is that I end up ruining the raising of the bread when I try to cut into the bread dough to make slits like in French bread or this type of bread. This is why I did not slice the bread dough for this recipe like you are supposed to. I didn’t want to ruin it. Any tips?

Introduction

Welcome! I am a bread making novice and have only been making bread for two years. I’ve created a blog to share with you my experiences of making breads from around the world. My goal is to make as many breads as I can from different countries. I would like to eventually share with you my experiences of making, foccacia (and many other Italian breads), French breads, various Greek breads, veterkake, and other breads. Enjoy!