Ready in 1 hour
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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 mint. 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: RobieLynn@aol.com From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : Susie Jacobs - Recipes from a Greek Island NOTES : *To roast peppers: In a large shallow roasting pan, spread the pepper slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and mix these in. In an oven preheated to 375 degrees, roast them uncovered for 1 or more hours until the edges of some of some turn brown and crunchy. After the first 30 minutes, stir frequently so they do not burn or stick to the bottom. Dont be surprised by the loss of volume.
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