MEDITERRANEAN STUFFED BREAD
Found from Lesley's recipes online. I can't wait to try this! If you like, black olives could be added to the filling as well.
Provided by Topher
Categories Yeast Breads
Time 1h52m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 19
Steps:
- BREAD.
- In a large bowl, whisk warm water with honey.
- Sprinkle in yeast; let stand for 10 minutes or until frothy.
- With wooden spoon, stir in 2-1/4 cups of the flour, semolina, oil and salt until dough comes away from the bowl.
- Turn out dough onto lightly floured surface and knead for 8-10 minutes or until soft and slightly sticky, dusting with remaining flour as needed.
- Place in a greased bowl, turning to grease all over.
- Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 45 minutes.
- FILLING.
- In a small bowl, cover sun-dried tomatoes with boiling water.
- Let stand for 10 minutes or until softened then drain and chop to make about 3/4 cup.
- In a bowl, toss together sun-dried tomatoes, cheese, parsley, onions, garlic, oil, oregano, basil, salt & pepper.
- Turn out dough onto lightly floured surface; roll out into 16x9 inch rectangle and spread with filling.
- Starting at long side, roll up into cylinder.
- Pinch along seam to smooth and seal.
- Flatten slightly & pinch ends to seal.
- Preheat oven at 375 degrees F.
- TOPPING.
- Sprinkle semolina on baking sheet; place loaf on top.
- Brush with oil; sprinkle with parsley and pat lightly into dough.
- Cover and let rise until doubled in size, about 45 minutes.
- Bake on lowest rack in 375 degree F oven for 35 minutes or until well-browned and loaf sounds hollow when tapped from bottom.
- Remove from pan and let cool slightly on rack.
Nutrition Facts : Calories 2383.4, Fat 96.6, SaturatedFat 26.9, Cholesterol 100.1, Sodium 6029.6, Carbohydrate 318.6, Fiber 17.7, Sugar 35.6, Protein 63
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