INGREDIENTS

INSTRUCTIONS

DOUGH
Cathy at Clemson (who likes to consider herself the "Quick Bread Queen"!
What is yeast, anyway? :-) )
Greetings to recipe lovers in both groups. I recently posted a short review
of The Middle East Cookbook (only to .cooking, author Tess Mallos) but
thought I would share these two recipes with the groups. Hope someone tries
them.
Make dough up through the first rising. While rising, fry the onion in oil
until transparent. Half the olives and remove the seeds. Combine onion and
olive and allow to cool. Punch down dough and press out to rectangle 1/2
inch thick. Spread the onion and olive mixture over the dough, leaving the
sides clear.
Roll dough along the long side, keeping the roll firm. Shape into loaf,
press ends to seal. Place on greased baking sheet, slash top of loaf and
allow to double in size.
Bake at 375F for 35-40 minutes.
Dough (use favourite white dough or this one): Dissolve yeast in water. Add
milk, sugar and one cup of flour. Beat thoroughly and leave until frothy.
(should take 15-30 minutes depedning on how warm the kitchen is.)
Now add the salt, oil, and another cup of flour. Stir in flour and start
adding the rest of the flour until the dough is no longer sticky. Knead
until the dough is satiny to the touch.
Shape into ball. Oil bowl, place dough in bowl, and then turn dough over
(so that the oily side is up). Cover and allow to double in bulk.
Posted to Digest bread-bakers.v097.n006 by Hpouncy1@cc.swarthmore.edu on
Apr 4, 1992.

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