From Martha:
Adam is doing a unit study of Greece this year and made bread yesterday. It was pretty easy as bread goes. And YUMMY!

What you need:

• 2 C Milk
• 2 Tbs. Oil
• 1/4 Warm Water
• 4-plus C Flour
  (use about 4 cups but you may need a little extra depending on how sticky your dough may or may not be)
• 3 Tbs. Sesame seeds
• 2 Tbs. Honey
• 1 pkg. Dry Yeast
• 1 tsp. Salt
• 1 Egg White, slightly beaten
• Tube Cake Pan (not bundt pan)

What you do:

1. In a saucepan heat milk, 1 Tbs. oil and salt. In a small bowl, dissolve yeast into the warm water. Set yeast aside to bubble.
2. When milk is warm, cool and pour into a large bowl. When yeast has bubbled and milk has cooled, pour yeast and honey into milk and stir.
3. Sift 4 Cups of flour and add a cup at a time to the milk mixture. If the dough is still sticky add additional flour 1/2 Cup at a time until it can be kneaded.
4. Knead dough until smooth. Shape into a ball, put back into bowl, cover with the remaining Tbs. of Oil and cover with a towel. Set bowl in a warm place to rise 1-2 hours, until it has doubled.
5. After it has risen, knead dough again for another 10 minutes. You may need to add a little more flour to keep from being sticky.
6. Roll into a cylinder about 2 feet long. Oil a Tube Cake pan, I used a spray oil. Place the dough in the pan. Cover with the towel again and let rise for 1/2 hour.
7. After this time, beat egg white and brush on top of dough. Use as much as you can. Sprinkle the Sesame seeds on top.
8. Bake at 375 degrees for an hour. Check after 45 minutes just in case. This bread has a hard crust and soft inside.

Spanakopitta
(Greek Cheese & Spinach Pie)
This recipe is brought to you by Rachel Pettus from Cyprus and it is wonderful. Rachel has shared a delicious Greek dish that anyone can make. Rachel says, "Cypriot cuisine is actually a blend of many styles of cooking -- dominant are Greek, Turkish, and Arabic. The recipe for Spanakopitta, I do make quite a lot."

Paula's Rhubarb Bars
This recipe comes from a member of our momscooking community, Paula Winemiller, who donated this recipe as part of our cookie collection. She says, "I got this recipe from my mother-in-law long time ago.We use it alot in the summer because of the fresh rhubarb we have growing.I use it in the winter sometimes if I have some rhubarb in the freezer."

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Greek Cuisine
by Vefa Alexiadou

Gathering material from generations of Greek cooks, Vefa Alexiadou shares 290 recipes that reflect the traditional food of Greek households, holidays, and festivals. Delicious recipes cover every aspect of a well-planned meal and are combined with descriptions of their historical or religious origins. Tantalizing photographs will make your mouth water! 138 color photos.

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