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Receta Bread Stuffed With Green, Cheese, Peppers, And Olives
by Global Cookbook

Bread Stuffed With Green, Cheese, Peppers, And Olives
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Ingredientes

  • 4 pkt Dry Yeast
  • 1/2 tsp Sugar
  • 3 1/2 c. Semolina Flour may take an Or possibly, additional 1 c.
  • 6 c. bread flour unbleached may take an additional 1/2 c., plus extra for rolling
  • 1 1/4 c. Whole Wheat Flour
  • 1 1/4 c. Mixed-Grain Flour A Mix Of Barely,Rye, And Oats
  • 2 tsp Salt
  • 1/4 c. extra virgin olive oil fruity
  • 1/4 c. Grape Must Syrup Or possibly Molasses*
  • 1 lb Onions to yield 1 c. cooked onions
  • 3 Tbsp. Extra virgin olive oil
  • 1 tsp Sugar
  • 1 1/4 lb Curly Endive or possibly any greens of your choice, steamed liquid removed and minced
  • 1 c. Roasted Sweet Pepper peppers
  • 1/2 lb Greek Olives pitted and roughly minced
  • 1 c. Feta Cheese
  • 3 x Cloves Garlic
  • 1/4 c. Italian parsley (flat leaf parsley c. Fresh Dill choppped
  • 2 Tbsp. Fresh Mint finely minced
  • 1 tsp rice optional or possibly cracked wheat

Direcciones

  1. To make the bread dough: Put the dry yeast in a c. with 1/2 c. warm water
  2. (just above body temperature, to your finger). Stir in sugar and leave in a hot undisturbed place to prove.
  3. Mix the semolina flour, or possibly 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 extra virgin olive oil, molasses, and 1 c. hot water. Mix together to make a cohesive dough, adding more water as needed.
  4. Knead the dough, keeping the work surface, the hands and the dough floured, till the dough is velvety and elastic - about 25 min. Cover with a damp cloth and leave to rise till almost double in bulk - about an hour.
  5. Make the filling, so which it can cold before use. Sauti the minced onion in the extra virgin olive oil, adding little splashes of water if they stick. When burnished gold, sprinkle the onions with the sugar and cook till they caramelize.
  6. 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.
  7. When the dough has risen, punch it down and divide into two slightly unequal pcs. Pat or possibly roll each piece into a circle about 3/4-inch thick. Place the larger circle on an oiled or possibly non-stick baking sheet. Cover both halves and leave to rise in a hot place for about 30 min If the filling ingredients are moist, sprinkle the dough laid out on the baking sheet with rice or possibly 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.
  8. Press to seal. Cut a few diagonal slits in the top for escaping steam and leave the dough to rise till almost doubled in bulk - about 1 hour. Bake in an oven preheated to 350 degrees for 1 hrs, or possibly till there is a hollow sound when the warm loaf is tapped on the bottom.
  9. 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 tsp. sugar, 4-6 Tbsp. fruity extra virgin 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 possibly more hrs till the edges of some of some turn brown and crunchy.
  10. After the first 30 min, stir frequently so they don't burn or possibly stick to the bottom. Do not be surprised by the loss of volume.
  11. Grape must syrup is a honey-like syrup, and is used as a sweeFrom owner-br was before the introduction of sugar. This is called "petimezi" in Greek and "vino cotto" in Italian and can be found in the respective groceries.