Homemade Albanian Bread
Every morning during our visits to Albania, my father in law takes a morning stroll (or cycle) down to the local village bakery. Homemade bread (Albanian Bukë) served in small outlets each day is a tradition that you will see in all villages.
Albanian Bread is served with every Albanian meal and although wheat bread is mostly served, traditionally Bukë Misri (Corn bread) would have been served instead or at least alongside.
I find the bread very different to our traditional ‘off the self’ loafs, wrapped in plastic and a life of 4 or 5 days. Personally, I find that you cannot really make sandwiches with it (or toast it), it just does not taste the same but the bread is amazing for casseroles and stews as the thicker denser texture soaks up all the juices. The breads have thick crispy crusts around a very firm white bread, sliced and placed into plastic food bags but I’ve also noticed that in the last few summers, rolls have begun to be served in our local bakery which is a real nice treat and means I can make hamburgers using Qfote and Kebabs.
No bread is wasted – I mean none! When bread starts to get a bit tough then it is soaked into Grosh or made into Albanian Papare (a dish that uses bread mixed with eggs, water, salt and sometimes cheese is also added). It’s interesting that bread is so traditional and a normality for the table that the word ‘bread’ is used when you are going to eat.When I say ‘Bukë’ to my in laws I always feel like I am offering them bread rather then a meal!
Let’s get baking!
Inspired by the homemade bread (and the fact that it is the best natural air freshener for your home!) I now make bread every weekend, and sometime through the week when time allows – I get a little help from my bread machine too. I love creating different types and experimenting with different infusions but when we have a slow cooked casserole all that’s needed is a nice thick, warm white bread – I’ve nearly managed to get it to taste like the Albanian bread back home too!
What I’ve noticed along the way:
- Strong bread flour seems to match the consistency of normal flour we use in Albania
- Fresh rosemary infuses the bread much more intensely
- You must twice proof the dough
Homemade Albanian Bread
You won’t need a bread tin to bake this bread, it’s best to shape it by hand and let it rise into a dome.
- 500g strong bread flour
- 7g dried yeast
- 1 teaspoon salt
- 3 tablespoons olive oil
- 300ml warm water
Bread Machine: Add the ingredients in the order listed above and set your machine to Large loaf (normally 800g or 1kg) on the dough only setting. This cycle is normally around 1.5 hours long which includes the first proofing stage.
By Hand: In a bowl mix together the water, yeast, salt and oil. Add a quarter of the flour and mix well, gradually add the rest of the flour bit by bit but instead of mixing use your hands to knead. You should knead the dough for at least 10 minutes. Cover with a damp tea towel and place in a warm room, inside the cooker (with cooker off) or perhaps in the airing cupboard if you have one. You want the dough to rise to at least double it’s size – around an hour.
Remove the dough from the machine or bowl and place on a lightly floured surface and shape ensuring that it gets a light covering of flour. There are two shapes that I use, rolling into a large ball or flattening slightly, pulling the ends to make a rectangle, with rounded corners (bloomer shape) however, you can break into smaller pieces to make rolls. Place the dough onto a parchment lined baking tray in a warm environment for another hour.
Before baking grind some seas salt over the top of the dough and if you are baking a large dome, cut a cross into the top of the bread.
You need to bake the bread at a high temperature and in a short time – Preheat your oven to 230 degrees and place the baking tray on the bottom shelf. Bake for 25 minutes – when you remove from the oven, turn the tray oven and tap the bottom of the bread, you should get a hollow sound.
Serving: Perfect alongside Casseroles and Stews.
Homemade Rosemary and Garlic Bread
This bread recipe has the same method as above but with a slight change of ingredients:
- 500g strong bread flour
- 7g dried yeast
- 1 teaspoon salt
- 4 stems of fresh rosemary diced or 2 teaspoons dried rosemary.
- 3 tablespoons garlic infused olive oil
- 300ml warm water
Add the rosemary at the same time as the initial ingredients.
Serving: Perfect alongside Fish and Chicken.
Hello, I’m looking for a typical Albanian bread for a friend. Is the one with rosemary Albanian too?
Thank you
There are a variety of breads in Albania. Cornbread is a traditional one but unfortunatley i do not have a recipe. The rosemary one is just a bread that I like to make – I recommend making Kulac. It is an Albanian soda bread. It goes well with any dish too.
https://www.myalbanianfood.com/recipe/albanian-kulac-albanian-soda-bread/
Hello! What is this type of bread called? Other than just bread/büke?
Hello, it is just bread – simple one. There are other breads such as Kulac though 🙂