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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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GEORGE'S OREGANO
CHEESE BREAD (D)
| INGREDIENTS: |
- 1 Tbs. Active dry yeast
- 1 cup tepid (~110 degrees F) water
- 3 Tbs. Olive oil "SITIA Olive
Oil"
- 1/2 tsp. Sea salt
- 3 cup Whole wheat flour, or more
- 2 Tbs. Dried Greek Oregano -- crumbled (Rigani)
- 1/2 Tbs. Dried mint -- finely crumbled
- 3/4 lb. Feta cheese -- well drained, finely
crumbled "DONDONI w kosher symbol"
- 1 Egg yolk -- beaten with 2 Tbs.
Warm water
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| INSTRUCTIONS: |
- Sprinkle the yeast over the water and set aside in
a warm place until foamy, about 10 minutes.
- Whisk in 2 tablespoons of the olive oil and
the salt.
- Sift the flour into a large mixing bowl, make a
well in the center, and pour in the yeast
mixture.
- Knead 10 minutes, adding additional flour if
necessary to make a firm elastic dough.
- Transfer to a lightly oiled bowl, tightly
cover with plastic wrap, and set aside for 2
hours in a warm draft-free spot.
- Knead in the rigani, mint, and feta until evenly distributed
throughout the dough.
- Lightly oil a heavy baking sheet and place
the dough in the center.
- Form into a round loaf and flatten to a
thickness of 2 inches.
- Cover with a clean kitchen towel and set aside for
1 hour in a warm draft-free spot. The dough will rise
only slightly.
- Heat the oven to 350 degrees F.
- With a sharp thin blade, slash the top of the loaf diagonally
in 2 or 3 parallel lines, brush with the remaining
olive oil, and bake 25 minutes.
- Brush with the beaten egg yolk and bake 15
minutes longer, or until the bread is deep
golden brown and sounds hollow when tapped on
the bottom.
YIELDS: 12
servings.
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| Source: Rabbi
Alan Ira Silver |
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!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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