There’s something magical about the smell of fresh bread baking — it fills the house with warmth, comfort, and memories.

This is Yiayia’s Bread, made the old-fashioned way with simple ingredients, loving hands, and a whole lot of patience.

Yiayia didn’t need fancy equipment or complicated recipes. Just good flour, a bit of yeast, and the kind of knowledge that’s passed down from heart to heart.

She would knead the dough with care, sing softly as it rose by the warm window, and watch it bake to golden perfection.

Each loaf was more than just food — it was love, tradition, and home, all wrapped up in one.We still follow her method today, and every bite brings us closer to her stories, her laughter, and the simple beauty of those days.

Here’s to keeping her spirit alive, one loaf at a time.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 kg hard wheat flour (bread flour)

1½ packets dry yeast (about 12 g) or 40 g fresh yeast

1 tsp sugar

2 tsp salt

620 g warm water

A little extra flour for kneading

Directions

Place the bread flour into a large mixing bowl.

Add the yeast and sugar, and stir briefly with a spoon.(If you’re using fresh yeast instead of dry, first dissolve and activate it according to the package instructions.)

Dissolve the salt into the warm water, stirring with a spoon.. Gradually add the water to the flour mixture, kneading as you go.

Keep kneading until the dough comes together into a ball and the sides of the bowl are clean.

Transfer the dough onto your work surface and knead for about 10 minutes until it becomes smooth, elastic, and no longer sticky. If needed, lightly dust the surface and your hands with flour.Shape the dough into a ball, tucking the seams underneath.

Place it in a lightly oiled bowl, cover well, and let it rise in a warm place for about 45 minutes, or until doubled in size.

Once risen, turn the dough out onto your work surface and knead briefly to deflate it.

Return it to the oiled bowl, cover again, and let it rise for another 30 minutes in a warm spot until it doubles again.

After the second rise, place the dough on the counter and gently press it down to remove the air.Divide it into two equal pieces.

Shape each piece into a loaf (optionally roll them in sesame seeds) and arrange them on a floured baking sheet or a sheet lined with parchment paper.Cover and let them rise for another 30 minutes until doubled.

Once risen, make 1–2 shallow slashes on the tops.

Bake in a preheated fan-forced oven at 200°C (390°F) on the middle rack for 35–40 minutes, or until golden brown.