Whole Wheat Olive And Feta Cheese Bread Eliopsomo Food
GREEK OLIVE BREAD
The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
FETA CHEESE AND OLIVE BREAD
Try using herbed feta cheese instead of plain, or add your favorite herbs ... yummy!! I always freeze leftovers, then heat in the microwave. Makes 1.5 pound loaf
Provided by najwa
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 8
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.
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- To prepare this delicious olive bread, start by making the dough. In a large bowl, add the flour (250g), the sugar, salt and yeast and mix (using the dough hook of an electric mixer).
- Pour in the beer and mix, until absorbed. Pour in the olive oil and mix, until combined. (We use olive oil, instead of butter for a more Mediterranean flavour). Add the eggs, one at a time, waiting for each one to be absorbed, before adding another. At the end, add the rest of the flour (120g) and mix for 4-5 minutes (the dough should become sticky, so don’t try to add more flour).
- Coat a bowl with oil and place in the dough, sprinkle with some flour, cover with a kitchen towel and let it rise (in a warm place) for at least 1 hour, until it doubles its size. If you don’t have the time to wait or the environment you are is relatively cold, preheat the oven to 30C, turn it off and place the bowl in the oven.
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- I like to make this whole wheat olive bread often. It’s so yummy served with some Dodonis feta drizzled with high quality olive oil. Perfect for dipping or even as a hearty sandwich bread!
- Follow the instructions on how to prepare the dough. After refrigerating it for at least 1 night (I prefer it to sit in the refrigerator for a few days to really develop character), take a large grapefruit sized ball of dough and roll it out to a rectangle about a 1/2 inch thick.
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