Name: Athos: Greek Religious Holiday Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 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 egg; 25g honey; 18g olive oil; 56g milk; 34g water; 10ml Plain Water; 10ml granulated sugar; 3ml Lemon juice; 1/2 tsp sesame

Athos: Greek Religious Holiday Bread

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Whenever we mention holiday and holiday bread, there will be countless varieties and secret family recipes. If we break them down into the most basic components, we will find that they are all different changes based on a theme, which is especially reflected in various Greek breads. Athos is the general name of Greek holiday bread, but it has different names and twists in different festivals. This shape is the special feature of this bread, which contains a festive atmosphere, history and family traditions. "
"The following master recipe can be used to make any of the above-mentioned breads... If you don't have foaming yeast on hand, you can also use the same amount of Polish starter instead, and the fermentation and proofing time remains the same. "Obviously it can only be Polish starter, and the foaming starter has to be raised slowly. There is no such plan in the short term.
The dough feels a little limp, maybe it's because the milk has been added too much? Because of the absorption rate of flour? The final bread did not become a round ball, but turned into a golden flatbread. While I was disappointed, I was deeply attracted by the spice that it exudes. It is rich, warm, and warm. Is this the breath of the festival?
Later, I understood why it had to brush syrup on the surface-the bread itself is not very sweet, and the sweetness of the festival originally came mainly from syrup. It's a pity that I just brushed a layer all over, thinking that would be fine, so this flatbread doesn't have much sweetness. The syrup is left, can I use it when I eat it? "

Athos: Greek Religious Holiday Bread

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

2. Pour the starter ingredients into a bowl,

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

4. The batter bubbly rises.

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 egg, 25 grams of honey, 18 grams of olive oil, 56 grams of milk

6. Pour the powder in the main dough into the bread bucket, mix well,

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

8. Put it in the bread machine and start the dough mixing program.

9. After the dough can pull out the film,

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

11. The dough has doubled,

12. Take it out, spheronize, put it in the baking tray, and carry out the final fermentation.

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

14. Pour water and sugar into the pot,

15. Heat to boiling,

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

17. Set aside and set aside.

18. The dough grows up,

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

20. The surface is golden brown, and immediately brush with hot syrup when it is baked.

21. Sprinkle with sesame seeds and serve after cooling for 1 hour.

Tips:
The fermentation time depends on the actual temperature.
The baking time and firepower need to be adjusted according to the actual situation of the oven.
The syrup is cooked in advance and reheated for the juice before use.