INGREDIENTS

INSTRUCTIONS

To make the bread dough:  Put the dry yeast in a cup with 1/2 cup hot
water (just above body temperature, to your finger).  Stir in sugar
and leave in a warm undisturbed place to prove. Mix the semolina
flour, or unbleached bread flour with the whole wheat and mixed-grain
flours, adding the salt. Pour onto a work surface, making a hollow in
the center. When the yeast is frothy and doubled in bulk, pour it  into
the center, with the olive oil, molasses, and 1 cup warm water.  Mix
together to make a cohesive dough, adding more water as needed.  Knead
the dough, keeping the work surface, the hands and the dough  floured,
until the dough is velvety and elastic - about 25 minutes.  Cover with
a damp cloth and leave to rise until almost double in bulk  ~ about an
hour. Make the filling, so that it can cool before use.  Sauti the
chopped onion in the olive oil, adding little splashes of  water if
they stick. When burnished gold, sprinkle the onions with  the sugar
and cook until they caramelize. Assemble the greens and  roast peppers,
chopping them roughly.  Drain all the cooked  vegetables very
thoroughly. If necessary rinse the olives.  Make  herbed cheese by
mixing the feta with the garlic, parsley, dill, and  mint.  When the
dough has risen, punch it down and divide into two slightly  unequal
pieces. Pat or roll each piece into a circle about 3/4-inch  thick.
Place the larger circle on an oiled or non-stick baking sheet.  Cover
both halves and leave to rise in a warm place for about 30  minutes If
the filling ingredients are moist, sprinkle the dough laid  out on the
baking sheet with rice or cracked wheat.  Layer the  fillings, in order
of preference, on the dough, leaving a border of  2-21/2 inches all
around the edge.  Lay the second circle gently over  the filling.
Moisten the outer edges of the bottom and roll them  around and over
the edges of the top. Press to seal.  Cut a few  diagonal slits in the
top for escaping steam and leave the dough to  rise until almost
doubled in bulk - about 1 hour. Bake in an oven  preheated to 350
degrees for 1 hours, or until there is a hollow  sound when the hot
loaf is tapped on the bottom.  >From: RobieLynn@aol.com From:
Bread-Bakers Archives:  ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Susie Jacobs - Recipes from a Greek Island NOTES : *To
roast peppers:  In a large shallow roasting pan, spread the pepper
slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon
sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to  taste,
and mix these in.  In an oven preheated to 375 degrees, roast  them
uncovered for 1 or more hours until the edges of some of some  turn
brown and crunchy. After the first 30 minutes, stir frequently  so they
do not burn or stick to the bottom.  Don't be surprised by  the loss of
volume.

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 365
Calories From Fat: 156
Total Fat: 18g
Cholesterol: 16.7mg
Sodium: 1065.3mg
Potassium: 407.9mg
Carbohydrates: 44.7g
Fiber: 5.8g
Sugar: 5.4g
Protein: 10g