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Name: Rigani Cheese Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Greek
Ingredients: 1 Egg yolk; beaten with:; 3/4 lb Feta cheese; well drained,; 2 tb Dried rigani; crumbled; 1/2 tb Dried mint; finely crumbled; Karen Mintzias; 2 tb Warm water; 1 c Tepid (110 F) water; 1/2 ts Fine-grain sea salt; 3 c Whole wheat flour, or more; 1 tb Active dry yeast; 3 tb olive oil

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INGREDIENTS

1 Egg yolk; beaten with:
3/4 lb Feta cheese; well drained,
2 tb Dried rigani; crumbled
1/2 tb Dried mint; finely crumbled
Karen Mintzias
2 tb Warm water
1 c Tepid (110 F) water
1/2 ts Fine-grain sea salt
3 c Whole wheat flour, or more
1 tb Active dry yeast
3 tb olive oil

INSTRUCTIONS

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. Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6 Typed for you by Karen Mintzias

NOTES

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Rigani Cheese Bread

1 Egg yolk; beaten with:
3/4 lb Feta cheese; well drained,
2 tb Dried rigani; crumbled
1/2 tb Dried mint; finely crumbled
 Karen Mintzias
2 tb Warm water
1 c Tepid (110 F) water
1/2 ts Fine-grain sea salt
3 c Whole wheat flour, or more
1 tb Active dry yeast
3 tb olive oil

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.    Source: Flavors of Greece - by Rosemary Barron ISBN: 0-688-07087-6    Typed for you by Karen Mintzias

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 12 Servings

Calories: 28
Calories from Fat: 10 (36%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 3.5mg		0 %
Potassium 140mg		4 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 1.2g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 28

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