Bread Stuffed W/ Green, Cheese, Peppers, And Olives

Name: Bread Stuffed W/ Green, Cheese, Peppers, And Olives
Yield: 8 servings
Ingredients: 4 package Dry Yeast; 1/2 teaspoon Sugar; 3 1/2 cup Semolina Flour Or Additional; 1 1/4 cup Whole Wheat Flour; 1 1/4 cup Mixed Grain Flour; 2 teaspoon Salt; 1/4 cup Fruity Olive Oil; 1/4 cup Grape Must Syrup Or Molasses; 1 pound Onions Cooked Onions; 3 tablespoon Olive Oil; 1 teaspoon Sugar; 1 1/4 pound Curly Endive Your Choice Steamed Drained And Chopped; 1 cup Roasted Sweet Peppers; 1/2 pound Greek Olives Chopped; 1 cup Feta Cheese; 3 clove Garlic; 1/4 cup Flat Leaf Parsley; 1/4 cup Fresh Dill; 2 tablespoon Fresh Mint; 1 teaspoon Rice Or Cracked Wheat

Bread Stuffed W/ Green, Cheese, Peppers, And Olives is built on Dry Yeast, Sugar, Semolina Flour Or Additional, Whole Wheat Flour, and Mixed Grain Flour. Serves 8. Keep it handy for the next time you cook it.

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🍽 Serves 8

Ingredients

4 pkg
1/2 tsp
3 1/2 cup
1 1/4 cup
1 1/4 cup
2 tsp
1/4 cup
1/4 cup
1 lb
3 tbsp
1 tsp
1 1/4 lb
1 cup
1/2 lb
1 cup
3 clove
1/4 cup
1/4 cup
2 tbsp
1 tsp

Method (preview)

1
Stir in sugar and leave in a warm undisturbed place to prove.
2
Mix the semolina flour, or unbleached bread flour with the whole wheat and mixed-grain flours, adding the salt.
3
Pour onto a work surface, making a hollow in the center.
4
When the yeast is frothy and doubled in bulk, pour it into the center, with the olive oil, molasses, and 1 cup warm water.
5
Mix together to make a cohesive dough, adding more water as needed.
6
Knead the dough, keeping the work surface, the hands and the dough floured, until the dough is velvety and elastic - about 25 minutes.
7
Cover with a damp cloth and leave to rise until almost double in bulk - about an hour.
8
Make the filling, so that it can cool before use.
9
When burnished gold, sprinkle the onions with the sugar and cook until they caramelize.
10
Assemble the greens and roast peppers, chopping them roughly.
11
Drain all the cooked vegetables very thoroughly.
12
If necessary rinse the olives.
13
Make herbed cheese by mixing the feta with the garlic, parsley, dill, and mint.
14
When the dough has risen, punch it down and divide into two slightly unequal pieces.
15
Pat or roll each piece into a circle about 3/4-inch thick.
16
Place the larger circle on an oiled or non-stick baking sheet.
17
Cover both halves and leave to rise in a warm place for about 30 minutes
18
If the filling ingredients are moist, sprinkle the dough laid out on the baking sheet with rice or cracked wheat.
19
Layer the fillings, in order of preference, on the dough, leaving a border of 2-21/2 inches all around the edge.
20
Lay the second circle gently over the filling.
21
Moisten the outer edges of the bottom and roll them around and over the edges of the top.
22
Press to seal.
23
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.
24
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.
25
NOTES: *To roast peppers: In a large shallow roasting pan, spread the pepper slices so they are not more than 3-4 deep.
26
Sprinkle with 1 teaspoon sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and mix these in.
27
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.
28
After the first 30 minutes, stir frequently so they do not burn or stick to the bottom.
29
Don't be surprised by the loss of volume.
30
What kind of places carry it and in what form does it come?
31
Thanks loads.
32
Dana College, Blair Ne 68008
33
End of Bread Digest V6 #5
34
Bread Digest Tue, 7 Feb 1995 Volume 6: Issue 6
35
BREAD Digest V6 #5 (2 msgs) bread moisture, bread storage, gluten
36
Gluten...
37
Greetings and a Stupid Question.
38
Timer & Dough Cycle, Stuck Blade
39
Where's the gluten? (2 msgs)
40
Where to find gluten whole wheat
41
"gluten flour".
42
It looks like a very fine unbleached flour.
43
Michael Hirsch Work: (404) 727-7940
44
Emory University, Atlanta, GA 30322 FAX: (404) 727-5611
45
Public key for encrypted mail available upon request.
46
Dry. Does anyone out there know what they can add to moisten it. They
47
I have questions about storing bread and flour. Currently I
48
Store baked bread in aplastic bag, after it has cooled. But I notice that
49
Keep my whole wheat flour and rye flour there.
50
How about other kinds of >flour, like semolina flour.
51
What criteria should I use in deciding whether
52
To keep the flour in the fridge or not.
53
Keep all whole grain flours in the fridge.
54
I keep all my flour in the fridge.
55
What kind of places carry it and in what form does it come?
56
This message sent to you at bulk rate.
57
MA> What kind of places carry it and in what form does it come?
58
It typically is sold in one and two pound bags.
59
Hello.....
60
Just found the "Digest" address for this list and signed on.
61
Just wish I found this list sooner.
62
Can somebody tell me if there is a "real time" version of the list or is it in "digest" form only?
63
[The digest is only a digest, mailed Mondays or Tuesdays. Jim]
64
Thanks!
65
Recipies to be posted soon!
66
Cabletron Systems Inc.
67
Someone mentionned putting together a breadmaker FAQ
68
Betsy (happy customer, no other relation)
69
Thanks for your comments! betty k.
70
"Is there any machine that permits programming a dough-cycle on time-delay?"
71
Anybody solved this problem?
72
Thanks. BTW, I *love* my bread machine, even with its quirk.:-)
73
Hi, all.
74
End of Bread Digest V6 #6
75
Bread Digest Tue, 14 Feb 1995 Volume 6: Issue 7
76
BREAD Digest V6 #6 (2 msgs)
77
Stuck blade (2 msgs)
78
Timer & Dough Cycle, Stuck Blade
79
Date: Tue, 31 Jan 1995 09:24:05 +0500
80
Subject: Timer & Dough Cycle, Stuck Blade
81
Using the Home Made Menu?
82
Most common complaint about the Zo
83
Is the kneading blade being stuck in the pan after you bake your bread.
84
Tom A.
85
) singing in a |____| MPP IC Design Group | http://www.mcs.com/~toma
86
) Barbershop _| _| Cray Research, Inc. | MADD Member (Mathematicians
87
) Quartet! (_) (_) Chippewa Falls, Wisc.| Against Drunk Deriving)
88
BR> successfully added garlic to their dough?
89
It's worth seeing if that will help you with pizza dough.
90
... Keyboard not available - Press to continue.
91
Bill Cherepy | "It is theoretically possible"
92
Grayson, GA | Lt. Commander Data
93
Hewlett-Packard Workstation Technology Division 1000 NE Circle Blvd. Corvallis, OR 97330
94
The dough didn't rise and had a crumbly texture. Has anyone
95
Successfully added garlic to their dough?
96
I have several times made the Garlic-Basil Sourdough bread from Donna
97
German and Ed Wood's book _Worldwide Sourdoughs from your Bread
98
BR> differs from regular bread flour, I don't know.
99
Same stuff (probably). Bread flour differs from all purpose flour in gluten content only.
100
... Pie R square? NO! Pie R Round! Cornbread R Square!
101
Thanks.
102
Hewlett-Packard Co. / Work Management Operation
103
Voice: (303) 229-3345
104
FAX: (303) 229-7182
105
Can anybody help me?
106
P.S. - I have a Trillium clone ChefMate.
107
Impossible for my machine. Is my experience with the *always* stuck
108
Sticking.
109
Anybody solved this problem?
110
BR> is the kneading blade being stuck in the pan after you bake your
111
BR> sticking.
112
... Nothing's impossible for those who don't have to do it.
113
BR> nicely and then sink during the baking time)
114
BR> ingredients - various whole grains, cereals, fruits, nuts, etc.
115
BR> making a 1 lb. or a 1-1/2 lb. loaf.
116
BR> that!
117
Sunken loaves are almost always an indiciation of too much liquid in the mix.
118
Too much yeast will not cause the bread to fall, it will turn in to a "Mushroom", blossoming out over the top of the pan and pressing against the lid of the machine.
119
Try this, add only 2/3 of the liquid called for in the recipe.
120
Keep the machine running but open the cover.
121
Add liquid, 1 teaspoon at a time, waiting 30 seconds or so after each addition, until the doughball forms with a smooth, soft, silky texture (reach right in and touch it).
122
If you add too much liquid, the walls of the pan with be wet and there may be a smear of dough on the bottom of the pan.
123
Add flour, 1 teaspoon at a time, waiting 30 to 45 seconds after each addition, until you have a soft, smooth textured ball of dough with a silky feel.
124
Add 1 more teaspoon of flour, close the cover and go away until your perfect loaf of bread is finished.
125
... Can you repeat the part after "Listen carefully..."?
126
So...don't believe everything you read...give it a try.
127
Using the Home Made Menu?
128
Is the kneading blade being stuck in the pan after you bake your bread.
129
Water.
130
End of Bread Digest V6 #7
131
Bread Digest Tue, 21 Feb 1995 Volume 6: Issue 8
132
Heather Britt, Systems Librarian, Carleton University Library
133
Message-ID: <9502180236.AA22196@indy2>
134
Let me see if the wisdom of the net will save me this time....
135
The cross section of the axle is a D shape, and the 'corners' of the D were worn out, to be more precise.
136
Thanks much!
137
End of Bread Digest V6 #8
138
Bread Digest Tue, 28 Feb 1995 Volume 6: Issue 9
139
Cinnamon Swirl Bread (ABM) pizza crust
140
Place ingredients, except cinnamon-sugar, into bread machine and run on "dough" cycle.
141
When machine has completed cycle, place dough on lightly oiled surface and let sit for 5 minutes. Roll into 8X15" rectangle, sprinkle with cinnamon-sugar.
142
Starting with short end, roll dough into tight log.
143
Tuck ends under.
144
Put loaf seam side down in lightly greased bread pan.
145
Let rise in warm place for 1-1.
146
Bake bread in 375 oven for 35-40 minutes.
147
Sheri T.
148
End of Bread Digest V6 #9
149
Bread Digest Tue, 14 Feb 1995 Volume 6: Issue 7
150
BREAD Digest V6 #6 (2 msgs)
151
Stuck blade (2 msgs)
152
Timer & Dough Cycle, Stuck Blade
153
Date: Tue, 31 Jan 1995 09:24:05 +0500
154
Subject: Timer & Dough Cycle, Stuck Blade
155
Using the Home Made Menu?
156
Most common complaint about the Zo
157
Is the kneading blade being stuck in the pan after you bake your bread.
158
Tom A.
159
) singing in a |____| MPP IC Design Group | http://www.mcs.com/~toma
160
) Barbershop _| _| Cray Research, Inc. | MADD Member (Mathematicians
161
) Quartet! (_) (_) Chippewa Falls, Wisc.| Against Drunk Deriving)
162
BR> successfully added garlic to their dough?
163
It's worth seeing if that will help you with pizza dough.
164
... Keyboard not available - Press to continue.
165
Bill Cherepy | "It is theoretically possible"
166
Grayson, GA | Lt. Commander Data
167
Hewlett-Packard Workstation Technology Division 1000 NE Circle Blvd. Corvallis, OR 97330
168
The dough didn't rise and had a crumbly texture. Has anyone
169
Successfully added garlic to their dough?
170
I have several times made the Garlic-Basil Sourdough bread from Donna
171
German and Ed Wood's book _Worldwide Sourdoughs from your Bread
172
BR> differs from regular bread flour, I don't know.
173
Same stuff (probably). Bread flour differs from all purpose flour in gluten content only.
174
... Pie R square? NO! Pie R Round! Cornbread R Square!
175
Thanks.
176
Hewlett-Packard Co. / Work Management Operation
177
Voice: (303) 229-3345
178
FAX: (303) 229-7182
179
Can anybody help me?
180
P.S. - I have a Trillium clone ChefMate.
181
Impossible for my machine. Is my experience with the *always* stuck
182
Sticking.
183
Anybody solved this problem?
184
BR> is the kneading blade being stuck in the pan after you bake your
185
BR> sticking.
186
... Nothing's impossible for those who don't have to do it.
187
BR> nicely and then sink during the baking time)
188
BR> ingredients - various whole grains, cereals, fruits, nuts, etc.
189
BR> making a 1 lb. or a 1-1/2 lb. loaf.
190
BR> that!
191
Sunken loaves are almost always an indiciation of too much liquid in the mix.
192
Too much yeast will not cause the bread to fall, it will turn in to a "Mushroom", blossoming out over the top of the pan and pressing against the lid of the machine.
193
Try this, add only 2/3 of the liquid called for in the recipe.
194
Keep the machine running but open the cover.
195
Add liquid, 1 teaspoon at a time, waiting 30 seconds or so after each addition, until the doughball forms with a smooth, soft, silky texture (reach right in and touch it).
196
If you add too much liquid, the walls of the pan with be wet and there may be a smear of dough on the bottom of the pan.
197
Add flour, 1 teaspoon at a time, waiting 30 to 45 seconds after each addition, until you have a soft, smooth textured ball of dough with a silky feel.
198
Add 1 more teaspoon of flour, close the cover and go away until your perfect loaf of bread is finished.
199
... Can you repeat the part after "Listen carefully..."?
200
So...don't believe everything you read...give it a try.
201
Using the Home Made Menu?
202
Is the kneading blade being stuck in the pan after you bake your bread.
203
Water.
204
End of Bread Digest V6 #7
205
Bread Digest Wed, 8 Mar 1995 Volume 6: Issue 10
206
BREAD Digest V6 #7
207
BREAD Digest V6 #8 bread machines
208
Bread Machines...
209
Hello out there, I'm a newbie pizza crust
210
Pizza Dough Recipe rye bread (2 msgs)
211
Impossible for my machine. Is my experience with the *always* stuck
212
Sticking.
213
Anybody solved this problem?
214
Use it I just pull out the dried-up bread remaining from the last batch and >go ahead.
215
Calgary, Alberta, Canada *Downsize - 5 million lemmings can't be wrong
216
Thanks for all the great recipes and information....
217
I think this was the order
218
Zori.
219
The Zori. that made it into the top position was their top of the line that year.
220
Zori's lower priced model was horribly low on the list...
221
A: Successive Approximations.
222
Can anyone help me with this problem?
223
Day old bread cut into small cubes (remove crust if desired) desired seasonings (garlic, Parmesan cheese, etc.)
224
Mix olive oil and vegetable oil together in a small bowl.
225
Spread on cookie sheet.
226
Put bread cubes on cookie sheet and sprinkle with seasonings of your choice.
227
Toast cubes at 250 F. for 40 - 60 minutes. Drain on paper towels.
228
Store in airtight container or plastic bag.
229
What's new in the bread world. I'm a sourdough lover.
230
Give me a yell.
231
Anybody have a good simple recipe for making pizza dough/crust
232
From scratch??
233
Allow to sit for 8-10 minutes (builds a good froth, so make sure this is in a 2 cup or larger container, glass is best as it holds the heat nicely)
234
While yeast water is brewing, place in either a mixing bowl of a mixer with a dough hook or the bowl of a bread machine set on manual (no bake cycle)
235
When water is ready, add to flour, along with
236
Mix thoroughly for about 4-6 minutes, being ready to add flour or water if neccessary (flour can vary from brand to brand) to make a smooth, springy dough.
237
Dough should only be slightly sticky to the firm touch.
238
Remove dough from bowl and place in an airtight bag.
239
Set in a warm place for at lest one hour and fifteen minutes.
240
This is the crucial part.
241
Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner crust.
242
Cover with plastic wrap and allow to rise an additional 15-20 minutes.
243
Briefly repeat permeation with fork, though not as thoroughly.
244
Prepare toppings and sauses as desired.
245
Cook pizza at 475 until crusts turns golden brown on edges and cheese is browned and bubbling (presuming your has cheese on it).
246
Put ingredients in bread case. Select dough mode.
247
When buzzer sounds, remove dough from bread case and place in a greased bowl.
248
Cover it with wrap and let sit for 20 to 30 minutes.
249
Cut into 2 or 3 portions in a round shape. Cover with a clean cloth and rest the dough for about 15 minutes.
250
Flatten dough into a circle, spread it onto pie plate and prick with fork.
251
Glaze with pizza sauce and sprinkle with onion, green pepper, mushroom, salami and cheese.
252
Bake in 400 degree/205 C. oven for 15 to 20 minutes until crust is golden brown.
253
Date: Sat, 25 Feb 1995 10:46:34 -0700

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