Bread with mastic and anise

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Bread with mastic and anise

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Ingredients

2 kg flour
half teacup olive oil
4 bags baker’s yeast
a little salt
4-5 pieces mastic
2 tbsp anise
lukewarm water
a little Brown sugar
  • Medium

Ingredients

Directions

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Bread with mastic and anise

The authentic recipe of Pergamon

My dear Mrs. Themis Papadopoulou, in charge of the Refectory of N. Smyrni, made especially for us the authentic recipe of Pergamos’ festive bread with mastic and anise.

The delicacy cannot be described as well as the fragrances that overflowed at her kitchen.

We presented it on the thin embroidery of the Museum.

The tradition wants Pergamon’s first wheat to be made into masterfull breads by the housewives of Pergamon. Success or not, it was pivotal for the reputation of the housewife. The sponge was left to rise in the evening with yeast from the previous kneading. They crucified and stamped the dough to “break the evil eye”. We fairly placed the precious bread in the pure silk embroidery to be photographed.

The recipe of yours.

Bread with mastic and anise

By Themida Papadopoulou, Refectory of N. Smyrni

Steps

1
Done

In the mortar, beat together with the brown sugar the mastic until it becomes powder and immediately after beat lightly the anise to bring out its aroma.

2
Done

On the kitchen counter we make a bump of flour and in the middle, we make a hole and pour all the liquids and flavors.

3
Done

Knead firmly until the dough becomes smooth and comes out of our hands.

4
Done
30 minutes

Leave it "to rest" for 30 minutes.

5
Done

Take a piece of dough and open it with our hand, creating cords.

6
Done

With these decorate our bread giving shapes of flowers or birds.

7
Done

Place the dough on a floured tray giving the shape and decoration we want in the bread.

8
Done
90-120 minutes

Bake in a well pre-heated oven at 170 ° C (338 F) for 90-120 minutes.

9
Done
30 minutes

Remove the bread from the tray and leave it on a towel to cool down, after 30 minutes we can cut it and enjoy it.

TasteDriver

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