καλό απόγευμα! We just returned from Creta and I desperately needed a recipe for the bread! I can't wait to try this! Thank you for sharing your expertise.
For the first time in 8 years I can't make it to Greece because of the Covid pandemic but thanks to you Ken I managed to bring a piece of Greece at home :). Big thanks, big thumbs up!
I have not had greek bread since I was in Crete. I was there from 1971 - 1974 and I mill the bread from the local bakery. Back then it cost 3 drachma for a loaf. Thank you for the memory.
Thanks Ken & Mitso for easy Greek bread recipe. Usually my mom or aunt have Easter but this year everyone is practicing self isolation and I made my own bread. Came out great! First time.
Addendum to my earlier post. I've Gotta tell you, Ken, my neighbors HATE me now! I've almost continually been baking your recipe for the last two days (being half-Greek I'm a big bread eater...), and though we have snow on the ground neighbors have been coming to my door due to the aroma (open-faced apartment building, open windows) begging for free bread. I used to just give them info on finding this vlog then driving them off with a bat (except the kids, of course, I just gave them a slice cause they're small, then I started selling it to their parents!). I'll try this as a karveli next, the round loaves, if you'll recall, and let you know how those turn out. This is so good as a home souvlaki with the psycha taken out and stuffed with olive oil, tomatoes, feta, and onions (pitted Kalamata olives are optional)! I missed that from my childhood and I have you to thank for the treat (I'm a great cook thanks to my Greek mother [Argostoli, Kefalonia], I just couldn't bake a decent loaf of bread to save my life until now)! THANK YOU SO MUCH! BTW, nice tats, and give Mitso a pat for me, please.
I made this bread today and it is seriously some of the best bread I’ve ever had. The recipe is very straightforward and intuitive as well. I’m having this with Melas Zomos A.k.a. Spartan black broth according to a recipe I got from the tasting history RUclips channel. Great combination
Εlladara mou rixe pano kai tyri feta me eleolado kai rigani !!!!! bravo poli kalos !!! dokimase na to psisis mesa se metaliki gastra tha soy parei ligotero xrono kai the ginei poly tragani i kora apo exo !!! GRGRGRGRGR !!! να εισαι καλα Συνελληνα !!!
Ken - this is absolutely what I have been hunting for for days. My cardiologist put me on the Mediterrean Diet and I needed a bread I could bake at home. I can seldom get to the market and a good loaf costs a fortune. not going to lie - the absence of 'fixed' ingredients (like measured water) makes me nervous lol. I have made must bread over the years but still don't trust myself. I'll come back and let you know how it went. Thank you my new friend. It was a pleasure to find your channel.
Did you know the more you nead dough the more gluten it makes.....I love gluten and fat like in cream and meat why it tastes delicious and anything greek or Italian. I'm pure Canadian BLESSINGS
My favorite bread that my Yiayia makes. She would never tell me how to make it or my Mitera (mother). I am very happy and excited to make this. Thank you for respecting my culture, as always! I love the smell of yeast, too. How odd 😂♥️ Bow slap some Olive oil and feta on that bread!
Ken, thanks again for another delicious looking recipe! I like to do something positive before I go to sleep at night and lately I have been watching these awesome posts on your channel. Then I dream about all of this wonderful Greek food!! Thanks Ken :)
Hi Ken, just curious can I make the dough in a stand up mixer instead and can I use self rising flour instead of waiting for the proofing part please thank you very much.
Hi Ken. In the description you list the ingredients but there are no directions. Do you have a print version of the recipe that includes the ingredients and the directions? I’ve been looking for a good recipe for Greek bread and this is exactly what I have been looking for.
I love your recipes! I can’t wait to try this bread. Side note lol... I see avocados there in your kitchen..? Are there Greek recipes the require avocados?? If so, please share, because I LOVE avocados!!! 😋 🥑
Looks delicious. You state you add 1/4 cup olive oil yet the directions call for 1/2 cup. Is that 1/4 cup difference what you used to coat the bowl for proofing?
@@KensGreekTable wow, thanks. But in Greece at the bakery stores you can buy these simple breads withe sesame seads on top, and the bread is slightly yellow. Why is that? I miss those bread, but yours looks exactly like those and I can't wait to bake it :)
I baked it. It is great. Thanks. I like to put some greek olive oil on it with a pinch of sea salt, it's superb. Next time I need to add a little more salt to the dough. :)
Haha yes, it’s all purpose flour Dina. I use the weight measurement because it’s a European recipe but you can find all kinds of weight and measurement converters online....
Hi Ken! Loved this recipe! This is how real bread is made! Where I live is really cold,any ideas where I can proof the bread? Really love your channel! Say hi to Mitso for me!☺👍👍
Ken I am attempting your bread recipe and I’ve tried two times today, but my dough is not bubbling when I get to the proofing step, I left it in a warm spot and I failed both times, do you have any tips? Any suggestions?
Oh no.... try putting your oven on the lowest possible temp. setting and put your dough in and let it proof for 1 hour. When you put the dough in to proof, immediately turn off the oven and just let it sit in there.... that should do the trick. If not, check your yeast.
I was so happy to see this video so I tried making village bread last night, 4 times in fact, but I failed at it Big Time!!! I don't understand where I went wrong. I followed the recipe, but the bread didn't rise very well and it was super dense, so much so that the center was still raw after the cooking time. Talk about being Frustrated :/ Maybe I should just go to my village and find me a Greek man who cooks like you do :D Love your recipes :)
Chef Wan taught us always mix the dried yeast with warm water and a pinch of sugar as Ken did but wait until it bubbles. I wonder why he didn't proof the 2nd time before putting it to bake. I think I will proof the 2nd time before baking so 100 % it will rise.
Ken, we are making this bread right now, and our dough looks nothing like yours! After adding about 1/3 cup additional water, the dough seemed to come together (no visible flour), but looks so heavy. Yours looks very soft. Do you have an idea how much total water (including the amount for yeast) you typically use?
Hey Eileen, thank you for your comment. There is no real exact measure of water for this recipe. It’s basically the amount that’s required to bring your dough together and all you need is a little packet of dry active yeast. Don’t worry about the heavy look. It will rise and lighten up when it proofs. For a lighter loaf, let the dough proof for about 2+ hours in a warm place. Good luck and let me know how it turns out...
Ken, we discovered our mistake after watching and listening again and again! The typed ingredients list shows 1/2 cup of oil. We put all of it into the bowl with the flour, and that's what made it so heavy! The finished loaf was a mess -- very crumbly inside and pasty feeling on the outside. We threw it out. Today's attempt using just 1/4 cup oil for the dough looks just right. It is proofing right now. Will let you know later how it comes out!
Ok good... sounds like you’re on the right track now. Just don’t rush the proofing. Good luck (again) and I’ll be waiting to hear how it went this time....
This bread Ken is the bees knees. My wife is Greek Cypriot and enjoyed it .
Thank you!!! 🙏🏼🙏🏼🙏🏼
καλό απόγευμα! We just returned from Creta and I desperately needed a recipe for the bread! I can't wait to try this! Thank you for sharing your expertise.
This guy should deadass open up a dinner much love from Greece
Haha thanks very much!!! 🙏🏼🙏🏼🙏🏼
❤🎉AMAZING BREAD 🍞
TUSM🎉
I AM NOT A BIG BREAD LOVER BUT GREEK BREAD IS ANOTHER STORY
I MADE TODAY AND BEAUTIFUL 🎉
For the first time in 8 years I can't make it to Greece because of the Covid pandemic but thanks to you Ken I managed to bring a piece of Greece at home :). Big thanks, big thumbs up!
Thanks very much Andy!!! 🙏🏼🙏🏼🙏🏼 I appreciate it....
Yes Finally, someone who made a bread like my aunt!!! Thank you thank you Thank You!!!!! I'm making this today :)
You’re welcome, you’re welcome, you’re welcome!!!! LOL Thank you for your comment!!! 🙏🏼🙏🏼🙏🏼
I have not had greek bread since I was in Crete. I was there from 1971 - 1974 and I mill the bread from the local bakery. Back then it cost 3 drachma for a loaf. Thank you for the memory.
Thank you for your comment!!! 🙏🏼🙏🏼🙏🏼 Sounds like a great memory....
Thanks Ken & Mitso for easy Greek bread recipe. Usually my mom or aunt have Easter but this year everyone is practicing self isolation and I made my own bread. Came out great! First time.
Haha thanks very much Bill and Χριστός Ανέστη!!! 🙏🏼💪✝️
Mitzo he is adorable introducing himself
Haha 👍👍👍
You are so good at what your doing. You explain everything so ŵell.god bless you and your channel
Addendum to my earlier post. I've Gotta tell you, Ken, my neighbors HATE me now! I've almost continually been baking your recipe for the last two days (being half-Greek I'm a big bread eater...), and though we have snow on the ground neighbors have been coming to my door due to the aroma (open-faced apartment building, open windows) begging for free bread. I used to just give them info on finding this vlog then driving them off with a bat (except the kids, of course, I just gave them a slice cause they're small, then I started selling it to their parents!). I'll try this as a karveli next, the round loaves, if you'll recall, and let you know how those turn out. This is so good as a home souvlaki with the psycha taken out and stuffed with olive oil, tomatoes, feta, and onions (pitted Kalamata olives are optional)! I missed that from my childhood and I have you to thank for the treat (I'm a great cook thanks to my Greek mother [Argostoli, Kefalonia], I just couldn't bake a decent loaf of bread to save my life until now)! THANK YOU SO MUCH! BTW, nice tats, and give Mitso a pat for me, please.
Haha awesome!!! Thank you so much.... 🙏🏼🙏🏼🙏🏼
I was looking exactly for this. Thank you very much! I love the greek kitchen.
Thank you so much…. 🙏🏼🙏🏼🙏🏼
Thanks for this video. I have gone to this Greek restaurant since I was 3 and have always loved their bread. Hopefully this will be like their bread.
👍👍👍
Fresh out with tarama..... the best
👍👍👍
I made this bread today and it is seriously some of the best bread I’ve ever had. The recipe is very straightforward and intuitive as well. I’m having this with Melas Zomos A.k.a. Spartan black broth according to a recipe I got from the tasting history RUclips channel. Great combination
Thanks Justin!!! 🙏🏼🙏🏼🙏🏼
This is fantastic! Thank you so much, accented my home made greek yogurt we converted into tzaziki
Reminds me of the bread served in restaurants in Greece-nostalgia.....
Just made your bread recipe here in Melbourne Australia. It turned out great!. Just like the bread from the fourno in Yiannina! 🇬🇷
Εlladara mou rixe pano kai tyri feta me eleolado kai rigani !!!!! bravo poli kalos !!! dokimase na to psisis mesa se metaliki gastra tha soy parei ligotero xrono kai the ginei poly tragani i kora apo exo !!! GRGRGRGRGR !!! να εισαι καλα Συνελληνα !!!
Very Good bread 🥖 I love it!
Looks delicious and so simple. Can't wait to make one.
Thank you Nancy!!! 🙏🏼🙏🏼🙏🏼
I’m making Avgolemono for dinner and this seems like the perfect accompaniment, thank you Ken!
Ashlie Rivera it certainly is... 🙏🏼👍💪
It was delicious, I will definitely be making it again, thank you for the recipe ❤️
Thanks for making this video! It helped me a lot!
Thank you!!! 🙏🏼🙏🏼🙏🏼
Happy new year Ken. Thank you so much for your recipe my bread turned out amazing. Everybody in the family loved it and wanted to know the recipe.
Its my favorite bread... I hope i can make that bread....
Ken - this is absolutely what I have been hunting for for days. My cardiologist put me on the Mediterrean Diet and I needed a bread I could bake at home. I can seldom get to the market and a good loaf costs a fortune. not going to lie - the absence of 'fixed' ingredients (like measured water) makes me nervous lol. I have made must bread over the years but still don't trust myself. I'll come back and let you know how it went. Thank you my new friend. It was a pleasure to find your channel.
Thanks very much and welcome!!! 🙏🏼🙏🏼🙏🏼
Mmmm yammy thank you Ken Bless you ❤️👍🇬🇷🇬🇷🇬🇷
I made this tonight for dinner! Omg! It is so friggin' good! And easy! Thanks again Ken! ❤️
Awesome!!! Great to hear Victoria!!! 🙏🏼💪👍❤️
Beautiful 🍞thank you❣️🙏🏻🇺🇸😋
My frist time at it is perfect too👍🕊️🌱🌎
Awesome!!! Thanks very much Nota….. 🙏🏼🙏🏼🙏🏼
Thank you Ken, for the wonderful recipe!
Delicious 😋
👍👍👍
Looks so good, making the bread, beet salad, marinade for the kabobs.. thank you..🍞🍷🍷🍾
Thank YOU Deborah!!! 🙏🏼🙏🏼🙏🏼
Oreo patrida,thank you from Australia.
Thanks Dimitri and much love to AU!!! 🙏🏼🙏🏼🙏🏼
Woooooooweeeeeee! Delicious!
🙏🙏🙏
Thank you Ken for the recipe. I’m going to buy the ingredients tomorrow.
Thank YOU Christine!!! 🙏🏼🙏🏼🙏🏼
im going to try this now
Love your cooking vids bro, awesome ! Opa !
Did you know the more you nead dough the more gluten it makes.....I love gluten and fat like in cream and meat why it tastes delicious and anything greek or Italian.
I'm pure Canadian
BLESSINGS
👍👍👍
Σε ευχαριστω Ken you're the best μπρσβο φιλε
Εγώ σ’ευχαριστώ Θοδωρή!!!
Beautiful beautiful 👍
Thank you very much!!! 🙏🏼🙏🏼🙏🏼
Ken is great ❤️
Looks like its over baked but i know that tastes good….. i use that recipe too👍👍👍
So good❤
I use scalded milk in mine sometimes and the recipe is great
I am proofing right now😊
Good videos too
made this today and it was fantastic!! Thank you Ken, kala na'se
🙏🏼🙏🏼🙏🏼
I love bread 🇬🇷❣🇬🇷❣
Don’t we all... 😂😂😂👍👍👍
My favorite bread that my Yiayia makes. She would never tell me how to make it or my Mitera (mother). I am very happy and excited to make this. Thank you for respecting my culture, as always! I love the smell of yeast, too. How odd 😂♥️ Bow slap some Olive oil and feta on that bread!
Thank you Gina!!!🙏🏼🙏🏼🙏🏼 Your comments are very much appreciated... 👍🙏🏼😌❤️✌️💪🙌
Ken Panagopoulos 😊
Sincerely 💖 awesome, wonderful, ly appreciated
It looks great! 👍
Ken, thanks again for another delicious looking recipe! I like to do something positive before I go to sleep at night and lately I have been watching these awesome posts on your channel. Then I dream about all of this wonderful Greek food!! Thanks Ken :)
Thank you so much for your kind words Maria!!! 🙏🏼🙏🏼🙏🏼 Very much appreciated👍❤️✌️
Bravo Ken and Mitso
Thanks very much Nick!!! 🙏🏼🙏🏼🙏🏼 From both of us....
Sincerely thanks
🙏🏼🙏🏼🙏🏼
Thanks Kem
Ken you rock ❤️
I like ! I try to do it !
Thanks Pat!!! 🙏🏼🙏🏼🙏🏼
Awesome my Brother! Many Blessings +++
🙏🏼🙏🏼🙏🏼
wow ican taste it great bread
Thanks Albert!!! 🙏🏼🙏🏼🙏🏼
Brother, I'm RUNNING to the store for olive oil and tomatoes!
😂😂😂👍👍👍
Bravo great vid yasou
oh Thank you i will have to make x
Thank you!!! 🙏🏼🙏🏼🙏🏼
BLESSINGS
🙏🏼🙏🏼🙏🏼
Hi Ken, just curious can I make the dough in a stand up mixer instead and can I use self rising flour instead of waiting for the proofing part please thank you very much.
Hi. Ken won't message you because he died 2 years ago. Very sad.
I can taste the sound of the crust.
You know it my brother!!! 🙏🏼🙏🏼🙏🏼
Αααχ να φέρω το τυρί και το κρασί Ελα έρχομαι😃😃😃
😂😂😂👍👍👍
Hi Ken. In the description you list the ingredients but there are no directions. Do you have a print version of the recipe that includes the ingredients and the directions? I’ve been looking for a good recipe for Greek bread and this is exactly what I have been looking for.
Hi. Ken won't message you because he died 2 years ago. Very sad.
Hi Ken - great recipe but can you please confirm how many grams your packet of yeast is? Many thanks
Thank you Katherine!!! 🙏🏼🙏🏼🙏🏼 I use the standard 7-8 g. sachets….
@@KensGreekTable Thankyou! Can’t wait to make this! Take care
You seem like such a nice guy....
Sincerely Victoria
Thank you Victoria!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable BLESSINGS
Bravo！It looks more delicious than the one in the restaurant. Thank you for the recipe!I am gonna follow you.But what is a A/ P flour ?
Tha o you so much!!! 🙏🏼🙏🏼🙏🏼 A/p means “all purpose” when it comes to flour....
Ken Panagopoulos Got it!Thank you so much!
I make them thin in the shape of french baguettes. That saves a lot of energy, only 25 min of baking.
That totally works too. Thanks for the comment!!! 👍🙏🏼✌️💪🙌
I love your recipes! I can’t wait to try this bread. Side note lol... I see avocados there in your kitchen..? Are there Greek recipes the require avocados?? If so, please share, because I LOVE avocados!!! 😋 🥑
Thank you for your comment!!! 🙏🏼🙏🏼🙏🏼 I’ll look into Greek avocado recipes but in all honesty, I wouldn’t hold my breath... 😂👍🙏🏼💪✌️🙌
Im Getting inspired Βρε!
👍👍👍💪💪💪
euxaristo for the video. do you not rest the dough after shaping before putting in the oven?
nb251 in this recipe, the dough gets baked off right away and it works well. Feel free to rest the dough when you make it:-))
@@KensGreekTable thanks so much for your reply. I followed ur way, its in the oven now will share picture when its done.
Thanks!!! Please do....
Hi Ken, I made your bread it rose beautifully but it spreads in the oven. I even put in a loaf pan and the top was flat! What can I do??
Thank you
Hi. Ken won't message you because he died 2 years ago. Very sad.
Looks delicious. You state you add 1/4 cup olive oil yet the directions call for 1/2 cup. Is that 1/4 cup difference what you used to coat the bowl for proofing?
Exactly Bob. That 1/4 cup difference is the additional oil needed to coat the bowl....
Beautiful. Thanks. I will make it this weekend. The bread will be yellow because of the olive oil, right? I have always wondered...
Thank you so much!!! 🙏🏼🙏🏼🙏🏼 The bread won’t change colour because there isn’t enough olive oil in the recipe to affect it....
@@KensGreekTable wow, thanks. But in Greece at the bakery stores you can buy these simple breads withe sesame seads on top, and the bread is slightly yellow. Why is that? I miss those bread, but yours looks exactly like those and I can't wait to bake it :)
I baked it. It is great. Thanks. I like to put some greek olive oil on it with a pinch of sea salt, it's superb. Next time I need to add a little more salt to the dough. :)
I mean, on the slices, instead of butter :)
❤
So Ken, help me out here I'm an American, what does 500g come out to? About 3 cups? Is it all-purpose? Euxaristo!
Haha yes, it’s all purpose flour Dina. I use the weight measurement because it’s a European recipe but you can find all kinds of weight and measurement converters online....
Ella!..please can u show a bread recepie for pernalee..as my bread is sometimes a little heavy...epharesto pulli.xxx Debbie vasileiou..xx
Hi Ken! Loved this recipe! This is how real bread is made!
Where I live is really cold,any ideas where I can proof the bread?
Really love your channel! Say hi to Mitso for me!☺👍👍
Thank you!!! 🙏🏼🙏🏼🙏🏼
Turn on your oven for just a minute or two; turn it off and you'll have just a hint of warmth. That is how I have always proofed my dough.
Thank you for your great advice Eileen!!! 👍🙏🏼❤️✌️💪🙌
@@eileenromeo3434 that's great! Ty!
Yes, you can proof it in the microwave
Hi! Can I use other oil?
You could but it wouldn’t have the same flavour....
Thank you so much!
How much water exactly? or close to it please
As much as it takes. Water gets added slowly until the dough pulls away from the bowl clean.
Ken I am attempting your bread recipe and I’ve tried two times today, but my dough is not bubbling when I get to the proofing step, I left it in a warm spot and I failed both times, do you have any tips? Any suggestions?
Oh no.... try putting your oven on the lowest possible temp. setting and put your dough in and let it proof for 1 hour. When you put the dough in to proof, immediately turn off the oven and just let it sit in there.... that should do the trick. If not, check your yeast.
Ken Panagopoulos thanks ken I’ll try next time and I will let you know thanks again 👍
One more thing you using op flour correct?
👍✌️💪
Yup. Just keeping it simple with regular old a/p....
I was so happy to see this video so I tried making village bread last night, 4 times in fact, but I failed at it Big Time!!! I don't understand where I went wrong. I followed the recipe, but the bread didn't rise very well and it was super dense, so much so that the center was still raw after the cooking time. Talk about being Frustrated :/ Maybe I should just go to my village and find me a Greek man who cooks like you do :D
Love your recipes :)
Haha thank you Stacy!!! 🙏🏼🙏🏼🙏🏼
Perhaps your yeast was not fresh??
Chef Wan taught us always mix the dried yeast with warm water and a pinch of sugar as Ken did but wait until it bubbles.
I wonder why he didn't proof the 2nd time before putting it to bake. I think I will proof the 2nd time before baking so 100 % it will rise.
A P all purpose?
You got it....
Teleio
Thanks Chris!!! 🙏🏼🙏🏼🙏🏼
Uffff👌perfect👌😋 you should do ASMR😂😂 it looks good😂😌
Haha thanks very much!!! 🙏🏼🙏🏼🙏🏼
Ken, we are making this bread right now, and our dough looks nothing like yours! After adding about 1/3 cup additional water, the dough seemed to come together (no visible flour), but looks so heavy. Yours looks very soft. Do you have an idea how much total water (including the amount for yeast) you typically use?
Hey Eileen, thank you for your comment. There is no real exact measure of water for this recipe. It’s basically the amount that’s required to bring your dough together and all you need is a little packet of dry active yeast. Don’t worry about the heavy look. It will rise and lighten up when it proofs. For a lighter loaf, let the dough proof for about 2+ hours in a warm place. Good luck and let me know how it turns out...
Ken, we discovered our mistake after watching and listening again and again! The typed ingredients list shows 1/2 cup of oil. We put all of it into the bowl with the flour, and that's what made it so heavy! The finished loaf was a mess -- very crumbly inside and pasty feeling on the outside. We threw it out. Today's attempt using just 1/4 cup oil for the dough looks just right. It is proofing right now. Will let you know later how it comes out!
Ok good... sounds like you’re on the right track now. Just don’t rush the proofing. Good luck (again) and I’ll be waiting to hear how it went this time....
I used spanish olive oil.
I’ll pretend I just didn’t read this....
tattoos... ugh
I know I know, they’re a great source of pride for my mom too. She’s still hoping they’ll wash off.... 😂😂😂
What's the proper temperature of water u need for the yeast
Luke warm is fine. Not cold because the yeast won’t activate and not too hot because you’ll kill it.... good luck!!!
Thanks