Greek Loaf Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Alby
Reviewed: Dec. 13, 2010
Very nice recipe! I also did the modifications where I added 1 tsp onion powder, 1 tsp garlic powder, and 1 heaping tsp oregano. I didn't have feta so I used mozzarella. It turned out in a great shape with good height, and is very tasty reheated. The modifications made it into a glorified garlic bread that would be great to serve to company with a Mediterranean dish. It's also very good to dip it in olive oil mixed with parmesan and cracked pepper.
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Reviewed: Nov. 14, 2010
This turned out so delicious with a few changes. I added 1/4 cup chopped and destemed fresh parsley, a heaping tsp of oregano, a tablespoon each garlic powder and granulated onion powder. I used bulgarian feta that i got at costco. it is very firm and tasty and made the bread taste wonderful. I used tasso green olives stuffed with pimentos. I let the yeast hydrate in the warm milk about half an hour before I threw it all in the bread machine. It rose so high, it almost smooshed into the machines window on the top. It also made excellent toast just with butter, no extra cheese needed, although salami or something would go well. Thanks for the recipe. It was super inspirational.
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Cooking Level: Expert

Home Town: Stone Ridge, New York, USA
Living In: Santa Clara, California, USA

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Photo by pomplemousse
Reviewed: May 18, 2008
I had to add about 1/2 c of flour, but I also added a little more whole ingredients, so that would account for that. I have a jar of Greek olives with red peppers, so I chopped up both the olives and the peppers. This is good, but it is kind of bland. I think I would like a bit more depth with whole wheat and/or rye flours. The concept kind of reminds me of the olive rolls at Whole Foods but it needs a bit more tinkering--a few spices and for me the addition of ww flour. I made them into 12 rolls instead of a loaf and baked 20 min at 350. Thanks!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 10, 2007
Bread texture was OK but very bland. I might try again but will add some garlic, rosemary and maybe more feta.
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Photo by ShortCook

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Dec. 3, 2006
I made this on my Kitchen Ais stand mixer with a few amount adjustments, being Greek I always appreciate finding new Greek-style recipes, and this bread is a keeper!
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Photo by Allrecipes

Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada

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