Recipe#6684
Title: Bread Stuffed W/ Green, Cheese, Peppers, And Olives
From: RobieLynnDate: Sat, 22 Apr 1995 13:23:09 EDT
Bread Stuffed W/ Green, Cheese, Peppers, And Olives
4 Packages Dry Yeast1/2 Teaspoon Sugar
3 1/2 Cups Semolina Flour -- may take an
Or; -- additional 1 cup
6 Cups Unbleached Bread Flour -- may take an
-- additional 1/2 cup,
-- plus extra for
-- for rolling.
1 1/4 Cups Whole Wheat Flour
1 1/4 Cups Mixed-Grain Flour; (A Mixture Of Barely,
Rye, And Oats)
2 Teaspoons Salt
1/4 Cup Fruity Olive Oil
1/4 Cup Grape Must Syrup Or Molasses*
Filling:
1 Pound Onions -- to yield 1 cups
-- cooked onions
3 Tablespoons Olive Oil
1 Teaspoon Sugar
1 1/4 Pounds Curly Endive -- or any greens of
-- your choice, steamed
-- drained and chopped
1 Cup Roasted Sweet Peppers* -- from 1 1/4 lb sweet
-- peppers
1/2 Pound Greek Olives -- pitted and roughly
-- chopped
1 Cup Feta Cheese
3 Cloves Garlic
1/4 Cup Flat Leaf Parsley -- finely chopped
1/4 Cup Fresh Dill -- choppped
2 Tablespoons Fresh Mint -- finely chopped
1 Teaspoon Rice Or Cracked Wheat -- optional
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.
- - - - - - - - - - - - - - - - - -
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. Don't be surprised by the loss of volume.
*Grape must syrup is a honey-like syrup, and is used as a sweetener - as it
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.