Name: Wedding Bread from Lefkas (Lefkaditiko Psomi tou Gamou)
Yield: Makes 1 loaf
Cuisine: Greek
Ingredients: 3 tablespoons honey; 1 teaspoon coarse sea salt or kosher salt; 2 teaspoons aniseeds; ¼ cup olive oil or melted unsalted butter; ½ cup warm water; About ⅔ cup cold water; 1 teaspoon coriander seeds; 1 tablespoon fennel seeds; 3–3½ cups all-purpose flour; ½ recipe Old Dough Starter; ½ teaspoon active dry yeast; Milk; 1 large egg

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

THE TASTE, aroma and especially the shape of this bread from Lefkas, one of the smaller islands in the Ionian Sea, are remarkable. Like all festive breads, it is not supposed to be cut but pulled apart. Instead of being baked in a loaf, the dough is divided into pieces, with each one shaped into a twist and baked next to one another. As the dough rises, the twists come together but, once baked, they are easily pulled apart. Serve with fresh cheese such as ricotta, manouri or Gorgonzola, or