Wednesday, November 14, 2012

Greek Bread Recipe

Greek Bread

Ingredients Measure
All-purpose flour 3 1/2 cups
Sugar 1 tablespoon
Yeast 1 package
Feta cheese (crumbled) 3/4 cup
Salt 1 teaspoon
Olives (canned) (pitted, sliced) 1/4 cup
Water 1/4 cup
Milk 3/4 cup
Olive oil 1 tablespoon

Heat oven to 375° F. If feta cheese is packed in brine, drain well and pat dry; set aside. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120° to 130° F); stir into dry ingredients. Stir in cheese, olives and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Roll dough to 12- x 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9- x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.


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