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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SHAVUOT KOSHER RECIPES |
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INGREDIENTS: |
- 1 Tbs. Active dry yeast
- 1 cup tepid (~110
degrees F) water
- 3 Tbs. Olive oil
- 1/2 tsp. Sea salt
- 3 cup Whole wheat flour, or
more
- 2 Tbs. Dried Greek Oregano --
crumbled
- 1/2 Tbs.
Dried mint -- finely crumbled
- 3/4 lb. Feta cheese --
well drained, finely crumbled
- 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 oregano,
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.
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| Source:
Rabbi Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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