Greek Loaf

Greek Loaf Recipe

 The bread recipe was originally for the bread machine. Well, my bread machine, the one I bought from a thrift store many months ago, finally kicked the bucket. So I winged it and adapted the recipe to work by hand. We all loved it, even my olive hating children. Because you use chopped olives, and because they are chopped so small, the olive pieces look more like flecks of pepper and the kids were none the wiser! ;) I love tricking my kids into eating things that they otherwise wouldn't. We enjoyed half the loaf and gave the other half to my neighbor who also loved it. Definitely a keeper!



1 cup milk, (70° to 80°)
1 tablespoon sugar
2 1/4 teaspoons active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 cups bread flour
3/4 cup crumbled feta cheese
1/4 cup chopped ripe olives


 Dissolve sugar and yeast in warm milk and let sit a few minutes until bubbles begin to form. Combine bread flour, salt, oil and milk mixture. Stir until a dough forms then turn out onto a floured board or counter. Knead bread for 8 - 10 minutes, then place into an oiled bowl and cover with plastic wrap. Let rise until doubled, about an hour. 

Punch dough down, knead in the cheese and olives, knead until combined well, 3-5 minutes. Sprinkle cookie sheet with corn meal and form dough into a loaf. Place loaf on cookie sheet and spray lightly with cooking oil. Cover with plastic wrap and let rise until double about 40 minutes. 

Preheat oven to 400 F. Brush loaf with melted butter and sprinkle with seal salt. Bake for 20 minutes, or until golden.


Published By: Jacqueline Pham on September 27, 2009.



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