Mediterranean Stuffed Bread |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Found from Lesley's recipes online. I can't wait to try this! If you like, black olives could be added to the filling as well. Ingredients:
1 cup warm water |
1 tablespoon liquid honey |
2 teaspoons quick-rising yeast (instant) |
2 1/2 cups all-purpose flour |
2 tablespoons semolina or 2 tablespoons cornmeal |
2 tablespoons olive oil |
1 1/2 teaspoons salt |
16 dry packed sun-dried tomatoes |
3/4 cup crumbled feta cheese |
1/4 cup minced fresh parsley |
1/4 cup minced green onion |
3 garlic cloves, minced |
3 tablespoons olive oil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons semolina or 2 tablespoons cornmeal |
1 tablespoon chopped fresh parsley |
Directions:
1. BREAD.
2. In a large bowl, whisk warm water with honey.
3. Sprinkle in yeast; let stand for 10 minutes or until frothy.
4. With wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl.
5. Turn out dough onto lightly floured surface and knead for 8-10 minutes or until soft and slightly sticky, dusting with remaining flour as needed.
6. Place in a greased bowl, turning to grease all over.
7. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes.
8. FILLING.
9. In a small bowl, cover sun-dried tomatoes with boiling water.
10. Let stand for 10 minutes or until softened then drain and chop to make about 3/4 cup.
11. In a bowl, toss together sun-dried tomatoes, cheese, parsley, onions, garlic, oil, oregano, basil, salt & pepper.
12. Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle and spread with filling.
13. Starting at long side, roll up into cylinder.
14. Pinch along seam to smooth and seal.
15. Flatten slightly & pinch ends to seal.
16. Preheat oven at 375 degrees F.
17. TOPPING.
18. Sprinkle semolina on baking sheet; place loaf on top.
19. Brush with oil; sprinkle with parsley and pat lightly into dough.
20. Cover and let rise until doubled in size, about 45 minutes.
21. Bake on lowest rack in 375 degree F oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom.
22. Remove from pan and let cool slightly on rack.
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