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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This recipe was on the back of a bag of flour I bought. Looks interesting and different from the other olive breads here. The flour is a white/wheat mix. I'd probably use whole wheat pastry flour in this (if I didn't have the mixed type) or all purpose would work. Ingredients:
2 cups flour, divided |
1 (1/4 ounce) package dry yeast |
1/2 cup water |
1/2 cup feta cheese, crumbled |
2 tablespoons butter |
1 tablespoon white sugar |
1 teaspoon oregano, dried |
1/2 teaspoon salt |
1 egg, beaten |
1/3 cup kalamata olive, chopped |
Directions:
1. Spray a 1 quart casserole dish or round cake pan.
2. Mix 1 cup flour with the yeast and set aside.
3. Heat the water, feta, butter, sugar, and oregano in a small saucepan until it is just warm (120 degrees) and the butter is almost melted. Pour this mixture into the flour. Add the egg.
4. Using an electric mixer, beat on medium speed for 30 seconds or until everything is combined. Then turn up the mixer to high speed and beat for 3 minutes.
5. Stir in the remaining 1 cup flour and the olives with a spoon. The batter will be stiff.
6. Pour the dough into the prepared pan and cover and let it rise in a warm place until it is doubled in size (about 1 hour).
7. Heat the oven to 375 degrees. Bake the bread for 25 minutes or until it is golden brown.
8. Remove from the pan right away and allow it to cool.
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