Greek Paximadia Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Oil | 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Baking powder | 3 Teaspoon | |
| Lemon extract | 2 Teaspoon | |
| Flour | 5 1/2 Cup (16 tbs), sifted |
Directions
With electric mixer, beat butter and oil until well-blended.
Add eggs one at a time.
Beat until light and creamy.
Add sugar.
Stir in baking soda, baking powder and lemon extract.
Remove from mixer.
Gradually add flour, and knead until a soft dough is formed.
Divide dough into 5 parts.
Shape into long, narrow, flat loaves, about 2 1/2 inches wide and 1 inch thick.
Place on a greased cookie sheet 2 inches apart to allow for baking, and cut diagonally about halfway in 1/2 inch slices.
Bake loaves at 375° for about 20 minutes or until lightly browned.
Remove from oven, and slice again through marks while warm.
Cool slightly.
Toast slices in oven on a cookie sheet, on both sides.
Turn once, and leave in oven until light brown at 325°.
Allow to cool before storing in covered container.
Add eggs one at a time.
Beat until light and creamy.
Add sugar.
Stir in baking soda, baking powder and lemon extract.
Remove from mixer.
Gradually add flour, and knead until a soft dough is formed.
Divide dough into 5 parts.
Shape into long, narrow, flat loaves, about 2 1/2 inches wide and 1 inch thick.
Place on a greased cookie sheet 2 inches apart to allow for baking, and cut diagonally about halfway in 1/2 inch slices.
Bake loaves at 375° for about 20 minutes or until lightly browned.
Remove from oven, and slice again through marks while warm.
Cool slightly.
Toast slices in oven on a cookie sheet, on both sides.
Turn once, and leave in oven until light brown at 325°.
Allow to cool before storing in covered container.
Chef
