HowTo

  • Brioche Chios Mastiha Powder Or Chios Mastiha Oil

    Ingredients:

    • 1+ 4/5 cup flour
    • 2 tsp. salt
    • 1/5 cup sugar
    • 2/3 cup cow milk butter
    • 3 eggs
    • 1/4 cup milk
    • 1 sachet dry yeast
    • 1 drop Chios Mastiha oil

    Preparation:
     
    Mix the flour, salt, sugar, butter and eggs in a bowl. Dissolve the yeast in the milk, add the Chios Mastiha oil and add everything to the bowl. Mix with a spatula until you obtain a homogeneous dough and complete the kneading with the help of a rolling pin. Form a ball with the dough and place it again in the bowl, covering with a cloth. Allow it to rest for 90 minutes at ambient temperature. Take the dough and divide in equal parts. While covered, allow them to rest for 10 minutes and then place them in molds and allow them to rest covered for two hours. Bake in preheated oven at 356 F (180 ° C) for 50 minutes.

  • Bread With Chios Mastiha Powder Or Crushed Chios Mastiha Crystals

    Ingredients:

    • 4 + 1/5 cup bran flour (durum wheat)
    • 2 sachets dry yeast
    • 1 tsp. sugar
    • 3 tsp. salt
    • 2 1/2 cup lukewarm water (approximately)
    • some sesame
    • 1 tsp. Chios Mastiha powder

    Preparation:
     
    Sieve the flour into a bowl. Add the yeast, salt, and sugar and mix. Boil the Mastiha in the water and allow it to become lukewarm. Add water, little by little, and knead. The dough is ready when shaped into a ball and the bowl’s walls are clean. Place it on your countertop and knead for 10’ until it is pliable and does not stick to hands. Shape a ball with the dough, with the connections facing downwards. Put it in an oiled bowl and cover it well. Allow it to rise for 40’. Then place it on your countertop and knead briefly. Divide into 3 parts. Shape boules or loaves and roll them in sesame. Place them side by side on an iron plate dusted with flour, cover and allow them to rise double in volume. When the loaves rise – 1 to 2 hours needed, depending on the temperature of the room– carve 2-3 points and bake at 392 F (200 °C) for 35’-40’.