Bread stuffed w/ green, cheese, peppers, and olives
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Bread stuffed w/ green, cheese, peppers, and olives
  Bread    Cheese    Peppers    Greens  
Last updated 6/12/2012 1:10:20 AM. Recipe ID 37518. Report a problem with this recipe.
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      Title: Bread stuffed w/ green, cheese, peppers, and olives
 Categories: Bread maili, Breads
      Yield: 8 Servings
      4 pk Dry Yeast
    1/2 ts Sugar
  3 1/2 c  Semolina Flour; may take an
           Or;; additional 1 cup
      6 c  Bread flour; unbleached
           -- may take an additional
           -1/2 cup,
           -- plus extra for rolling
  1 1/4 c  Whole Wheat Flour
  1 1/4 c  Mixed-Grain Flour
           --A Mixture Of Barely,Rye,
           -And Oats
      2 ts Salt
    1/4 c  Olive oil; fruity
    1/4 c  Grape Must Syrup ; Or
      1 lb Onions; to yield 1 cups
           -- cooked onions
      3 tb Olive Oil
      1 ts Sugar
  1 1/4 lb Curly Endive; or any greens
           -- your choice, steamed
           -- drained and chopped
      1 c  Roasted Sweet Pepper; *from
           -1 1/4 lb sweet
           -- peppers
    1/2 lb Greek Olives; pitted and
           -- chopped
      1 c  Feta Cheese
      3    Cloves Garlic
    1/4 c  Italian parsley; (flat leaf
        c  Fresh Dill; choppped
      2 tb Fresh Mint; finely chopped
      1 ts Rice; optional
           --or cracked wheat
  To make the bread dough:  Put the dry yeast in a cup with 1/2 cup hot
  water (just above body temperature, to your finger).  Stir in sugar
  and leave in a warm undisturbed place to prove. Mix the semolina
  flour, or unbleached bread flour with the whole wheat and mixed-grain
  flours, adding the salt. Pour onto a work surface, making a hollow in
  the center. When the yeast is frothy and doubled in bulk, pour it
  into the center, with the olive oil, molasses, and 1 cup warm water.
  Mix together to make a cohesive dough, adding more water as needed.
  Knead the dough, keeping the work surface, the hands and the dough
  floured, until the dough is velvety and elastic - about 25 minutes.
  Cover with a damp cloth and leave to rise until almost double in bulk
  ~ about an hour. Make the filling, so that it can cool before use.
  Sauti the chopped onion in the olive oil, adding little splashes of
  water if they stick.  When burnished gold, sprinkle the onions with
  the sugar and cook until they caramelize. Assemble the greens and
  roast peppers, chopping them roughly.  Drain all the cooked
  vegetables very thoroughly. If necessary rinse the olives.  Make
  herbed cheese by mixing the feta with the garlic, parsley, dill, and
  When the dough has risen, punch it down and divide into two slightly
  unequal pieces. Pat or roll each piece into a circle about 3/4-inch
  thick. Place the larger circle on an oiled or non-stick baking sheet.
  Cover both halves and leave to rise in a warm place for about 30
  minutes If the filling ingredients are moist, sprinkle the dough laid
  out on the baking sheet with rice or cracked wheat.  Layer the
  fillings, in order of preference, on the dough, leaving a border of
  2-21/2 inches all around the edge.  Lay the second circle gently over
  the filling.  Moisten the outer edges of the bottom and roll them
  around and over the edges of the top. Press to seal.  Cut a few
  diagonal slits in the top for escaping steam and leave the dough to
  rise until almost doubled in bulk - about 1 hour.  Bake in an oven
  preheated to 350 degrees for 1 hours, or until there is a hollow
  sound when the hot loaf is tapped on the bottom.
  >From: From: Bread-Bakers Archives:

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Recipe ID 37518 (Apr 03, 2005)

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