Τyropsomo (cheese bread) with Crocus
Cooking Instructions
1. Put the crocus in hot water and leave it for 15 min. In the meanwhile, warm the milk (it should not boil) and set in a big bowl. Dissolve the yeast in hot milk and leave it for 15 minutes. Add crocus and the water in which you have soaked it, eggs,oil and immediately afterwards nutmeg, cheese and salt and then mix well.
2. Add 4 cups of flour for all uses and 4 cups of flour for bread in the liquid (with a fluctuation of ½ a cup) and mix with a wooden ladle. Continue blending until the dough takes shape. Remove from the bowl and blend until it becomes more condensed (10 - 15 minutes), adding flour if needed. Put it in a bowl with oil, turn in order for the oil to cover all sides and cover with a towel. Leave it in a warm area, until it doubles in volume (2 hours roughly).
3. Set oil in a big baking pan. Separate the dough in 2 equal balls with diameter of 20 – 25cm. Place them in the two sides of the baking pan or in two separate baking pans. Cover them with a towel and leave them to rise for another 45 minutes. In between, preheat the oven in 190 C. Bake the tyropsoma until they become reddish (50 min). Remove from the oven, leave for a while to cool down and serve.