I love watching you and how you present your delicious recipes I have tried a few and wow they’re lovely I’m Greek myself and love cooking but I thoroughly enjoy trying out different ways of cooking our recipes. To be honest yours so far are the best keep them coming and god bless you always to continue supplying us with your way of cooking greek. ❤❤
Since commenting 3 mos ago, I’ve followed your video and made the olive bread twice now. It was delish and your instructions were so detailed that I could grasp it all. The first time I made it using the olives along with Herbs de Provence, onion, and extra fresh thyme. It was super ugly-looking and deformed but tasted great. Today, I used a French bagette perforated mold for 2 but I don’t think it’s compatible since it came out looking ugly again-probably because my kneading skills aren’t too good + olive bread seems best in round form because of its denseness. I am perfecting my kneading skills, though and will bake a 3rd one soon using the fresh mint in your video. Thank you again for this fantastic video and I will try some of your other recipes soon. Greetings from Chicago
Thank you for this lovely and informative video... the mint and onion were interesting ingredients- thanks for that idea. I learned a bit about Cyprus too 🙂.
@Anne Thompson-Yes, her list of ingredients is in the Description box. All extra info from any YT videos can be accessed. *Go to the right side of any video *Click the small down arrow *Voila - there it is
Lovely Liberty ~ you have pillars 'inside' your home? What delicious Greek Olive bread! ~♡~ You're adorable~♡~
Nice recipe
Yum. I know you've got more tricks and tips up your sleeve 😊 I'm looking forward to your next video. And I love your cucina!
I'm making this bread right now
I love watching you and how you present your delicious recipes I have tried a few and wow they’re lovely I’m Greek myself and love cooking but I thoroughly enjoy trying out different ways of cooking our recipes. To be honest yours so far are the best keep them coming and god bless you always to continue supplying us with your way of cooking greek. ❤❤
Thank you so much for your kind words! Enjoy!
Since commenting 3 mos ago, I’ve followed your video and made the olive bread twice now.
It was delish and your instructions were so detailed that I could grasp it all.
The first time I made it using the olives along with Herbs de Provence, onion, and extra fresh thyme. It was super ugly-looking and deformed but tasted great. Today, I used a French bagette perforated mold for 2 but I don’t think it’s compatible since it came out looking ugly again-probably because my kneading skills aren’t too good + olive bread seems best in round form because of its denseness.
I am perfecting my kneading skills, though and will bake a 3rd one soon using the fresh mint in your video.
Thank you again for this fantastic video and I will try some of your other recipes soon.
Greetings from Chicago
Thank you for this lovely and informative video... the mint and onion were interesting ingredients- thanks for that idea. I learned a bit about Cyprus too 🙂.
Thank you so much for your sweet message, enjoy!!!
Is there written list of ingredients? Do you use all purpose or bread flour? What kind of yeast?
Any will work, but bread flour is better..
@@cookingtimewithliberty3563 Efharisto!
@Anne Thompson-Yes, her list of ingredients is in the Description box. All extra info from any YT videos can be accessed.
*Go to the right side of any video
*Click the small down arrow
*Voila - there it is
How much water do you add at the beginning?
Benjamin Cantor-Stone, one cup of warm water...
@@cookingtimewithliberty3563 thanks! It turned out really well!