Mediterranean Stuffed Bread

Mediterranean Stuffed Bread Ingredients

1 c Warm water	1/4 c Minced fresh parsley
1 tb Liquid honey	1/4 c Minced green onions
2 ts Active dry yeast	3 Cloves garlic; minced
2 1/2 c All purpose flour	3 tb Olive oil
2 tb Semolina or cornmeal	1/2 ts Dried oregano and basil
2 tb Olive oil	1/4 ts Salt and pepper
1 1/4 ts Salt	TOPPING
FILLING	2 tb Semolina or cornmeal
16 Dry-packed sun-dried tomato	1 tb Olive oil
3/4 c Crumbled Feta cheese	1 tb Fresh parsley; chopped
1/2 c Pitted black olives; chopped

Instructions for Mediterranean Stuffed Bread

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon, briskly stir in 2 1/4 cups flour to make a soft dough. Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm, draft-free spot for about 45 minutes, or until double in bulk. Punch down dough. Filling: Cover sun-dried tomatoes will boiling water; let stand for 10 minutes. Drain and chop. Toss together tomatoes and other topping ingredients. Turn out dough onto lightly floured surface; roll out to 16 " x 9" rectangle. Spread with filling. Roll up, jelly roll fashion; press seam to seal. Flatten slightly and pinch ends to seal. Brush top with oil and sprinkle with topping. Cover and let rise for 45 minutes. Bake on lowest rack in 375 degree oven for 35 minutes or until bread sounds hollow when tapped on bottom. Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary." on Jan 31, 1998

Main Ingredient: GrainsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Cornmeal	Feta	Flour
Garlic	Honey	Olive	Olive Oil
Onion	Parsley	Salt	Tomato
Yeast

Stuffed Breads Corn Cheese Basil Olive oil Onion Garlic Oregano Parsley Green Onion Tomato Grains

for flavor and categorization

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