Yeast-free bread "Eliopita" with onions and olives

Votes: 5

Time: 2 hours.
Complexity: easily
Servings: 12

A detailed recipe for making homemade bread with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 medium onion, finely chopped
4 cups sifted wheat flour
1 tbsp. baking powder
1 teaspoon of salt
3/4 cup warm water
1/4 cup olive oil
1 tbsp finely chopped thyme
1 cup chopped pitted olives
Milk for greasing

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Cooking the dish according to the recipe:

Heat 2 tablespoons of olive oil in a frying pan and add the onion. Lightly brown it, but do not allow it to caramelize completely. Let it cool.

In a bowl, combine the dry ingredients: flour, baking powder, and salt. Add the sautéed onion to the dry ingredients. Then add the water, olive oil, thyme, and olives.

Mix thoroughly until a dough forms. Transfer to a floured board and knead until a soft, smooth dough forms, about 5-8 minutes. Cover with a towel and let rest for about 20 minutes.
Preheat oven to 205°C.

Form the dough into a large ball and place it in a greased loaf pan. Bake for 1 hour, until the bread is golden brown. When the bread is 10 minutes from done, lightly brush the surface with milk for a shiny finish. Remove the bread from the oven and cool on a wire rack.

Categories:

recipe / Bakery / Homemade bread / Greek cuisine / Cat Cora

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