*  Exported from  MasterCook  *
 
                            RIGANI CHEESE BREAD
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Greek
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    1       tb           Active dry yeast
    1       c            Tepid (110 F) water
    3       tb           Olive oil
      1/2   ts           Fine-grain sea salt
    3       c            Whole wheat flour, or more
    2       tb           Dried rigani -- crumbled
      1/2   tb           Dried mint -- finely crumbled
      3/4   lb           Feta cheese -- well drained,
                         - finely crumbled
    1                    Egg yolk -- beaten with:
    2       tb           Warm water
 
   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 rigani, 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 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.
   
   Source: Flavors of Greece - by Rosemary Barron ISBN:
   0-688-07087-6
   
   Typed for you by Karen Mintzias
  
 
 
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