| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Bakery |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 |
c |
Finely chopped onion |
| 2 |
pk |
Active dry yeast |
| 1 1/4 |
c |
Warm water; (105 to 115 degrees) |
| 1 |
ts |
Honey |
| 1 |
ts |
Salt |
| 1 |
c |
Black olives; coarsely chopped |
|
|
(Greek or Spanish) |
| 2 |
tb |
Fresh thyme; finely chopped |
| 2 1/2 |
c |
Whole wheat flour |
| 1 1/2 |
c |
Bread flour; (1-1/2 to 2) |
INSTRUCTIONS
In a medium skillet, heat the olive oil, add the onions, and cook until
soft, 4 or 5 minutes. Set aside to cool.
Dissolve the yeast in the water with the honey. In a medium mixing bowl,
combine the yeast mixture, onion mixture, salt, olives, and thyme and stir
well. Add the whole wheat flour and stir to combine well. Add enough of the
bread flour, 1/2 cup at a time, to make a stiff dough. Turn out onto a
floured surface and knead until smooth and elastic, adding flour as
necessary. Place in an oiled bowl, cover with plastic wrap or in a plastic
bag, and set aside to rise until doubled in bulk, about 1 hour.
Punch down and divide the dough in half. Shape into 2 round loaves, flatten
them slightly, and place them on an oiled baking sheet. Set aside to rise
again until doubled.
Preheat the oven to 375 degrees. Bake 35 to 45 minutes, or until well
browned and the loaves sound hollow when tapped on the bottom. Cool on
racks.
Yield: 2 small loaves
Recipe By : Nathalie Dupree Cooks (1996) TVFN
Posted to MC-Recipe Digest V1 #243
Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
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