Rigani cheese bread
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Rigani cheese bread
  Cheese    Bread    Greek  
Last updated 6/12/2012 12:56:01 AM. Recipe ID 18047. Report a problem with this recipe.
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      Title: Rigani cheese bread
 Categories: Breads, Greek
      Yield: 12 servings
 
      1 tb Active dry yeast
      1 c  -Tepid (110 F) water
      3 tb Olive oil
    1/2 ts Fine-grain sea salt
      3 c  Whole wheat flour, or more
      2 tb Dried rigani; crumbled
    1/2 tb Dried mint; finely crumbled
    3/4 lb Feta cheese; well drained,
           - finely crumbled
      1    Egg yolk; beaten with:
      2 tb -Warm water
 
  Sprinkle the yeast over the water and set aside in a warm place until
  foamy, about 10 minutes.  Whisk in 2 tablespoons of the olive oil and
  the salt.
  
  Sift the flour into a large mixing bowl, make a well in the center,
  and pour in the yeast mixture.  Knead 10 minutes, adding additional
  flour if necessary to make a firm elastic dough.  Transfer to a
  lightly oiled bowl, tightly cover with plastic wrap, and set aside
  for 2 hours in a warm draft-free spot.
  
  Knead in the rigani, mint, and feta until evenly distributed
  throughout the dough.  Lightly oil a heavy baking sheet and place the
  dough in the center. Form into a round loaf and flatten to a
  thickness of 2 inches. Cover with a clean kitchen towel and set aside
  for 1 hour in a warm draft-free spot. The dough will rise only
  slightly.
  
  Heat the oven to 350 F.
  
  With a sharp thin blade, slash the top of the loaf diagonally in 2 or
  3 parallel lines, brush with the remaining olive oil, and bake 25
  minutes. Brush with the beaten egg yolk and bake 15 minutes longer,
  or until the bread is deep golden brown and sounds hollow when tapped
  on the bottom.
  




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Recipe ID 18047 (Apr 03, 2005)

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