*  Exported from  MasterCook II  *
 
            Bread Stuffed W/ Green, Cheese, Peppers, And Olives
 
 Recipe By     : Susie Jacobs - Recipes from a Greek Island
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads, Filled
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Packages      Dry Yeast
      1/2  Teaspoon      Sugar
    3 1/2  Cups          Semolina Flour -- may take an
                         Or; -- additional 1 cup
    6      Cups          Unbleached Bread Flour -- may take an
                          -- additional 1/2 cup,
                          -- plus extra for
                          -- for rolling.
    1 1/4  Cups          Whole Wheat Flour
    1 1/4  Cups          Mixed-Grain Flour; (A Mixture Of Barely,
                         Rye, And Oats)
    2      Teaspoons     Salt
      1/4  Cup           Fruity Olive Oil
      1/4  Cup           Grape Must Syrup Or Molasses*
                                         
                         Filling:
    1      Pound         Onions -- to yield 1 cups
                          -- cooked onions
    3      Tablespoons   Olive Oil
    1      Teaspoon      Sugar
    1 1/4  Pounds        Curly Endive -- or any greens of
                          -- your choice, steamed
                          -- drained and chopped
    1      Cup           Roasted Sweet Peppers* -- from 1 1/4 lb sweet
                          -- peppers
      1/2  Pound         Greek Olives -- pitted and roughly
                          -- chopped
    1      Cup           Feta Cheese
    3      Cloves        Garlic
      1/4  Cup           Flat Leaf Parsley -- finely chopped
      1/4  Cup           Fresh Dill -- choppped
    2      Tablespoons   Fresh Mint -- finely chopped
    1      Teaspoon      Rice Or Cracked Wheat -- optional
 
 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.
 
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 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.
 
 *Grape must syrup is a honey-like syrup, and is used as a sweetener - as it
 was before the introduction of sugar.  This is called “petimezi” in Greek and
 “vino cotto” in Italian and can be found in the respective groceries.

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