Feta Cheese And Olive Bread Food

WHOLE WHEAT OLIVE AND FETA CHEESE BREAD-ELIOPSOMO

Steps:

• In a large bowl mix the instant yeast with the flour and then add the water.
• Add the salt and olive oil and mix well.
• Now place the dough on a floured surface and start kneading. Stretch the dough away from you and then roll it back in. Do this several times until dough is elastic and smooth. It took me about 7-10 minutes.
• Roll in a ball and cover with plastic wrap and put in a bowl. Cover the bowl with a towel and let it sit somewhere warm for about an hour.
• Take the ball and separate in 2 balls. Stretch the ball so that you have a long piece of dough. Pour in there half the olives, half of the feta and half of the oregano. Form again in a ball making sure all the olives are tucked inside.
• Do the same with the other piece of dough.
• Place both balls on a pan flattening a bit and let them sit for about 30 minutes
• Preheat oven at 425 degrees Fahrenheit (220 degrees Celsius).
• Sprinkle some flour on top of each piece of dough and make a small slit.
• Bake for about 30 minutes.
• Due to the olives and feta, this bread is a bit moist; so let it cool down a bit before serving, otherwise it may fall apart.

FETA CHEESE BREAD

Steps:

• Put the warm water in a medium bowl, sprinkle the yeast over the water and stir. When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand). Add the olive oil slowly until the dough is pliable and smooth. Work in the feta cheese, kneading until evenly distributed throughout the dough. Cover the dough and let it rest for 30 minutes.
• Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand. The dough shouldn't be any higher than about 1 1/4 inches. Score the top lightly in squares or diamond shapes. Cover with a towel and allow the dough to rise for one hour.
• Preheat the oven to 340F (170C).
• Bake for approximately 30-40 minutes. It should be done on the bottom and nicely browned on top.

FETA CHEESE AND MARINATED GREEK OLIVES

Steps:

• Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
• Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

FETA CHEESE AND OLIVE BREAD

Steps:

• Heat buttermilk for 30 seconds in the microwave on HIGH.
• Add ingredients to the bread machine according to your manufacturer's directions, except the olives.
• Cycle: Basic or Nut, Loaf Size: 1.5 lb.
• After 5 minutes of kneading, check the dough; add a tablespoon of water at a time if too dry, or a tablesoon of flour at a time if too wet.
• Add the olives at the add-in beep.

GREEK CHEESE AND OLIVE QUICK BREAD

Steps:

• Preheat oven to 375°F.
• Grease a baking sheet with olive oil.
• Beat eggs, yoghurt and baking powder together.
• Add butter and eggs to mixture and beat well.
• Add feta cheese, olives and flour and knead mixture until dough easily comes off hands Add olive oil.
• Separate dough into 3 equal portions.
• Shape into 3 balls and place on oiled baking sheet.
• Press down with palm, to flatten slightly.
• Sprinkle generously with sesame seeds and press again lightly to make them 'stick'.
• Bake for 50-55 minutes, or until cheese breads sound hollow when tapped on bottom.

FETA, OLIVE AND TOMATO DIP

Steps:

• Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives.
• Add the lemon juice, put in the fridge for at least one hour, serve with melba toast, crackers or pita bread strips.

FETA CHEESE IN OLIVE OIL

Steps:

• Cut Feta in to about 1/2 inch squares.
• Cut onions.
• Mince garlic.
• Add olive oil.
• salt and pepper to taste.
• Blend everything.
• Chill for 2 hours.
• This is perfect for baguettes, or any other bread.

GREEK OLIVE BREAD

Steps:

• In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
• Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
• Stir until all the dry ingredients are moistened.
• Cover and let stand for 15 minutes.
• Sprinkle a work surface with flour.
• Scrape dough out onto the floured surface.
• Dust the top of the dough with flour.
• Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
• Place in a clean, greased bowl, turning to grease all over.
• Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
• Punch down the dough and pat it into a ½ inch thick circle.
• Sprinkle with the olives and cheese.
• Knead the dough lightly to incorporate the ingredients, then shape into a ball.
• Pat out to make a circle 8 inches in diameter.
• Place on a greased baking sheet.
• With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
• (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
• Cover and let rise until puffy, 30 to 45 minutes.
• Preheat the oven to 375 F.
• Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
• Cool the bread on a wire rack before slicing.
• Makes 1 round loaf.
• Beatrice Ojakangas Baking Book.