Side Pannel
Mediterranean Stuffed Bread
Mediterranean Stuffed Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 1 c Warm water
- 1 tb Liquid honey
- 2 ts Active dry yeast
- 2 1/2 c All purpose flour
- 2 tb Semolina or cornmeal
- 2 tb Olive oil
- 1 1/4 ts Salt
Directions
FILLING
16 Dry-packed sun-dried tomato
-halves
3/4 c Crumbled Feta cheese
1/2 c Pitted black olives; chopped
1/4 c Minced fresh parsley
1/4 c Minced green onions
3 Cloves garlic; minced
3 tb Olive oil
1/2 ts Dried oregano and basil
1/4 ts Salt and pepper
TOPPING
2 tb Semolina or cornmeal
1 tb Olive oil
1 tb Fresh parsley; chopped
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.
16 Dry-packed sun-dried tomato
-halves
3/4 c Crumbled Feta cheese
1/2 c Pitted black olives; chopped
1/4 c Minced fresh parsley
1/4 c Minced green onions
3 Cloves garlic; minced
3 tb Olive oil
1/2 ts Dried oregano and basil
1/4 ts Salt and pepper
TOPPING
2 tb Semolina or cornmeal
1 tb Olive oil
1 tb Fresh parsley; chopped
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.
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