Friday, October 21, 2011

Greek Olive and Feta Bread

I am linking up with Kristin's Comfort Food Friday. This week's topic is side dishes. I think bread is the perfect side for soups, stews, or summer salads. And while the bread is baking, your house will have that yeast-y herb-y smell to it. This is a new find from a book my grandmother gave me a few years ago called Making Fresh Bread.

Greek Olive and Feta Bread
makes 1 loaf

     3 1/4 cups white bread flour
     1 tsp salt
     1 1/2 tsp sugar
     1 packet of rapid rise yeast
     scant 1 cup lukewarm water
     1 tsbp milk
     1/2 cup pitted black olives, chopped
     2 oz feta cheese
     olive oil
     1 tsp thyme
     1 tsp oregano

1. Sift the flour and salt together into a bowl and stir in the sugar and yeast. Make a well in the center and pour in the lukewarm water and the milk. Stir until the dough begins to come together, then knead until it leaves the side of the bowl. Turn out onto a lightly floured counter and knead in the olives and feta, then knead for 5 minutes more, until the dough is smooth and elastic.

2. Brush a bowl with oil. Shape the dough into a ball, put it into the bowl, and cover with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in volume.

3. Brush a 9-inch round cake pan with oil. Punch the dough down with your fist and, with floured hands, shape dough into a ball and put in the prepared pan. Cover with a damp dish towel and let rise in a warm place for 40-45 minutes.

4. Preheat oven to 400. Brush the top of the loaf with oil oil and sprinkle with the herbs. Bake for 35-40 minutes, until golden brown. Turn out onto a wire rack to cool. Enjoy!

1 comment:

Cheryl said...

I can vouch for the "yum" factor! :-)