LycĂŠe professionnel Emile Baudot, Wassy, France 1st Vocational School, Ierapetra, Greece 1st Vocational School, Edessa, Greece Secodary School of Agriculture and Chemistry, Obrenovac, Serbia
Ingredients 500gr hard bread flour 270gr lukewarm water 30gr dry white wine 5gr dry yeast
2 tablespoons tahini 2tablespoons sugar 1 tablespoon salt Sesame seeds
Instructions o Add the water, the yeast, sugar and tahini in a mixer’s bowl and mix. o Add the salt and flour and set aside for ten(10′)minutes. o Spread some olive oil in a bowl, put the dough inside and cover it. Let it rise for about one hour (1) o Use a big baking tray,oil the bottom, spread the dough on the tray and let it raise for another fifteen (15′) minutes o Make some holes on the lagana bread and sprinkle with water and sesame seeds o Bake it in a preheated oven at 180⁰C for about twenty five (25′) minutes.
2015-2016
By
Esmeralda Pjetri 1st
Vocational School of Ierapetra for the etwinning project
Bread as tradition
For the Brioche you will need:
350g flour 175g butter 1 teaspoon salt 42g baker’s yeast 2 tablespoons water 4 eggs 50g sugar
Mix the baker’s yeast with the water Mix the flour with the salt, the sugar and the eggs Add the melted butter Add the baker’s yeast mixed with water Knead this dough Cover it and put it in the fridge for 12 hours.
The day after, roll the dough out on a floured surface Fold it in 4 and roll again. Roll into a snake shape and cut it into 8 parts Put them side by sides in a round buttered and floured tin Leave for leavening in a mild place for 1 hour
Pre heat the oven for 10 minutes (250°C) Bake for 35 minutes
(Chesnitsa – Christmas bread)
Ingredients: 1kg flour 30g fresh yeast 7dl milk 1dl oil 2 tsp salt 1 tsp sugar 1 egg yolk
Procedure: Heat the milk until it is lukewarm. Add sugar, yeast and 1 teaspoon of flour and let it rise. Meanwhile sift the flour into a large bowl and add salt. When the yeast has fermented, pour it into the bowl with flour, add oil and knead the dough well. Cover the bowl with a dishcloth and let the dough rise for about half an hour. Reknead the dough and leave it for fifteen minutes. In the meantime, grease a baking pan. Roll out the dough and cut out circles with a glass, grease both sides with some oil and place them in the pan. A variation: Instead of rolling out the dough, you can make medium-size balls. Make sure you put a coin in one. Beat the egg yolk using a fork and spread it over. Put some decorations made of dough if you like. Bake it for 50 minutes in a pre-heated oven at 200 degrees Celsius.
Nikola Popović PHŠ Obrenovac Serbia
St Fanourio’s Pie (Fanoutopita) Ingredients
160 g sunflower oil 160 g orange juice 170 g sugar 280 all purpose flour 5 g baking powder 2 g cinnamon (0.5 teaspoon cinnamon powder) 100 g blondes raisins Directions Preheat oven to 180 o Celsius Grease and flour a cake pan 20cm diameter long Pour into a large bowl the oil and orange juice and then mix the remaining ingredients Mix well by hand or you can use an electric mixer and then pour the mixture into the oven dish Bake the pie for 45-50 minutes, let it cool and then remove from the oven
We normally use olive oil for this recipe but if it is hard to find you can use sunflower oil as well – the taste is almost the same. We bake it on 27 of August. We take the pie to the church and we give some of the pieces to the people in church. We also bake it on any other day when we have lost something and we want to find it. It is believed that St Fanourio will help us find what we are looking for. Bon apetit !!
Vassilopita recipe INGREDIENTS
250 gr butter 1 cup sugar 2 egg yolk 2 tablespoons orange juice 2 tablespoons cognac 500g flour 0,5 teaspoon cinnamon 0,25 teaspoon carnation 0,5 teaspoon salt 0,5 teaspoon soda 18 g machlepi
DIRECTIONS
Image 1
Preheat oven to 200 degrees oC Our Vassilopitta In large bowl whisk together flour, soda, salt, cinnamon, carnation, machlepi and set aside. In another bowl with an electric mixer beat butter, sugar, eggs until combined. Gradually add flour mixture, beat just until combined Take a small part of the dough and cut the dough with a cutter to Christmas shapes like trees, snowman or anything you like!! Grease and flour a circular pan 25 diameter long, put the dough in it and decorate with the shapes you created. Do not forget to add the coin in the dough!! Bake for 25-30 minutes We eat it in new Year’s eve. The lucky person is the one whose slice has the coin in it !
Good luck with the recipe !!
Easy and delicious ! We hope you like it !!
POLKA BREAD
Ingredients : For the « chef » (1st dough): 7g fresh baker’s yeast, 120 ml lukewarm water, 115g white flour For the main dough: 7g fresh baker’s yeast, 280ml lukewarm water, 450g white flour, 15g salt Method: Making of the “chef”: Dilute the yeast into the water in a bowl and add the flour gradually to get a smooth dough Knead the dough for 4 min and cover it with an oiled skin-wrap Leave for rising for 4 to 5 hours at room temperature. Making of the main dough: Dilute the yeast into the water in a bowl and add the “chef” Knead and add the flour gradually and the salt Put the dough on a floured work surface and go on kneading for 8 to 10 min Put the dough in a floured and oiled bowl, then leave for fermenting for 1 and a half hour in a warm place Shape the dough into a “ball” on a floured work surface, then flatten it and put it on a buttered and floured baking tray Cover it with an oiled skin-wrap and leave for fermenting one hour in a warm place Dust with flour and draw a deep checked pattern on it with a knife Leave for resting for 10 min Preheat the oven to 230°C Bake for 25 to 30 min (spray water on the inside of the oven 3 times during the first 10 min baking) Put on a grill for cooling… Share and enjoy slices of it with anything you fancy!
MladenÄ?ići Ingredients 600g white flour 300ml lukewarm water 45g fresh yeast 2tsp sugar 1tsp salt 3tbs olive oil honey Instructions Add sugar in lukewarm water, crumble the yeast in, sprinkle with some flour and let it rise for a couple of minutes. Sift the flour into a bowl, add salt, oil and yeast. Knead well until the dough is smooth. Cover the bowl with a dishcloth. Let the dough rise in a warm place for 30 minutes. Reknead the dough and roll it out with a rolling pin so that it is 1cm thick. Using a water glass or a mould cut out 40 circles. (All the dough must be used.) Place them in a baking pan covered with baking paper. Cover with the dishcloth once again and let them rise for another 30 minutes. Preheat the oven to 200 degrees Celsius.
Spread some oil over the buns and using a basil twig pierce each bun at four-five places.
Bake for 20-25 minutes. Take them out of the oven, and while still hot, spread honey over them. Let them cool down before serving.
By Duťan Dragojević Serbia
Kira Sarakosti recipe INGREDIENTS
1 cup salt 1 cup water 3 cups flour 1 toothpick for decoration
DIRECTIONS Preheat oven to 160 degrees oCelsius In large bowl mix all the ingredients together. If needed, add water slowly WITH A SPOON Make little shapes as shown in the photos to form the ‘Lady’ kira Sarakosti and form the eyes and the neckless with a toothpick
Bake for 15-20 minutes It should not be black ! Allow to cool well. If you want, you can paint it with colours
Please note that WE DO NOT EAT THIS BREAD. Good luck !!
This lady has no mouth because she does not eat and her hands show that she is praying. She has seven feet and we take one foot per week until Easter. It is baked 7 weeks before Easter
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