Paximadia: Cretan Twice-Baked Bread
By Diana Farr Louis
MY LOVE AFFAIR WITH PAXIMADIA did not begin until I had lived in Greece for 25 years. In all that time I had never encountered the thick, rock-hard, twice-baked hunk of whole-grain bread that goes by that name. Then in 1997, when I started to visit Crete to find recipes an…