Sieve the flour. Beat two eggs. Dissolve the yeast in
lukewarm milk with a pinch of sugar. Make a well in the
flour, pour in the yeast mixture and a tablespoon of
cinnamon. Knead into a dough ball. Let rise for 1 hour
covered.
Knead again, now with the addition of the soft salted
butter and the fine sugar, until the dough is smooth and
no longer sticks to the hands.
Greek bread - pain à la grecque
Pain à la Grecque is an incorrect translation of "bread
from the canal". It dates from the 16th century, when
monks in the vicinity of the Wolvengrecht (Wolves Canal)
in Brussels handed out bread to the poor.
2 tablespoons lukewarm milk
100 gr soft salted butter
100 gr caster sugar
coarse crystallized sugar
Roll out the dough into long, 2 cm thick rectangles. Sprinkle
the coarse granulated sugar on the worktop, place the dough
sheets on it, press it and then place it in an ovenproof dish
covered with parchment paper.
Leave to rise for 1 hour at room temperature, covered and
draft-free. Then put the baking dish in a preheated oven at
185°C for 20 minutes. The bread is ready when it is nicely
caramel colored.
Sieve the flour. Beat two eggs. Dissolve the
yeast in lukewarm milk with a pinch of sugar.
Make a well in the flour, pour in the yeast
mixture and a tablespoon of cinnamon. Knead
into a dough ball. Let rise for 1 hour covered.
Knead again, now with the addition of the soft
salted butter and the fine sugar, until the dough
is smooth and no longer sticks to the hands.
Pain à la Grecque is an incorrect
translation of "bread from the canal". It
dates from the 16th century, when monks
in the vicinity of the Wolvengrecht
(Wolves Canal) in Brussels handed out
bread to the poor.
2 tablespoons
lukewarm milk
100 gr soft salted
butter
100 gr caster sugar
coarse crystallized
sugar
Greek bread
pain à la grecque
taste and tradition
Roll out the dough into long, 2 cm thick
rectangles. Sprinkle the coarse granulated
sugar on the worktop, place the dough sheets
on it, press it and then place it in an ovenproof
dish covered with parchment paper.
Leave to rise for 1 hour at room temperature,
covered and draft-free. Then put the baking
dish in a preheated oven at 185°C for 20
minutes. The bread is ready when it is nicely
caramel colored.
