![Krithino Krithino](https://www.sefcozeelandia.gr/en/recipes/artopoiia/migmata-artopoiias/krithino/@@images/image-1280-0728b1992e467b9627737dbe7deaf204.png)
![Krithino Krithino](https://www.sefcozeelandia.gr/en/recipes/artopoiia/migmata-artopoiias/krithino/@@images/image-768-b7931f6a18a83e8ed3ad77d03f0e66ec.png)
Olive bread and Cheese bread
Olive bread and Cheese bread
Recipe
Group | Weight / Volume |
---|---|
Krithino | 750 g |
Strong flour Τ70% | 750 g |
Fresh yeast | 30 g |
Olive oil | 150 g |
Oregano | 5 g |
Water | 1050 g |
Preparation
Knead all the ingredients together in the kneader bucket adding the water gradually.
Indicatively, 3 minutes at slow speed and 14 minutes at fast speed.
Rest the dough for 30 minutes.
Slice the dough at 430 g or at will.
Open the dough lightly and add feta cheese or olives in the middle, shape as a dumpling, press it a little, and place it on a well-oiled baking tray
Let it expand in room temperature for 10-15 minutes.
Bake at 200-210° C with steam, for 20-25 minutes.
![Olive bread and Cheese bread](https://www.sefcozeelandia.gr/en/recipes/artopoiia/migmata-artopoiias/krithino/elaiopsomo-kai-tyropsomo/@@images/image-400-cea546d35410ef932d72aaa6352561c6.png)
Products
Krithino
Barley mix for traditional bread products.