Greek country bread

Ingredients for 1 servings:

• 1 cube of yeast
• 500 g yogurt
• 50 ml olive oil
• 1 tbsp salt
• 750 g flour and flour for working

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

makes 2 loaves

Crumble the yeast into a bowl. Warm the yogurt in a saucepan until lukewarm. Pour a little yogurt into the yeast and dissolve it. Add the remaining yogurt, oil, salt, and flour. Mix everything until a smooth dough forms a ball that comes away from the sides of the bowl. Cover and let rise in a warm, draft-free place for 40 minutes. Line a baking sheet with baking paper. Knead the dough vigorously with your hands on a floured surface. Divide each half in half and shape each half into a round, flat loaf. Place the loaves on the baking sheet and score several times diagonally with a sharp knife. Let the loaves rise for 20 minutes (do not cover). Preheat the oven to 250 degrees Celsius (480 degrees Fahrenheit). Brush the loaves with cold water and bake in the lower part of the oven for 10 minutes. Reduce the oven temperature to 200 degrees Celsius (400 degrees Fahrenheit) and bake the loaves for another 20 minutes. Remove from the oven and let cool on a wire rack. Extra tip: If the bread is a few days old and a bit dry, you can use it to make olive bruschetta. Toast a few slices of bread. Chop green and black olives, and dice some tomatoes. Mix the olives and tomatoes with chopped herbs and a little olive oil. Season with black pepper and spoon onto the bread slices.