*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breadmaker                       Jewish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Gaye Levy
    1       c            Water
    1 1/4   ts           Salt
    1       t            Sugar
    3       c            Bread flour
    2 1/2   ts           Yeast
      1/3   c            Feta Cheese -- grated
      1/3   c            Parmesan or Romano Cheese
    1       oz           Vegetable oil -- approx
   Grate all cheeses. (You may use parmesan or romano
   cheese or a mixture of both. Amounts are approximate.)
   Place some of the parmesan/romano cheese in a small
   bowl. Mix the remaining cheeses together. Make the
   dough using the “dough” cycle of the Breadmaker. When
   done; take the dough out of the pan and squeeze out
   gasses. Make 12 balls of dough and place temporarily
   in a baking pan that is lined with vegetable oil. One
   at a time, take each ball and spread or roll (rolling
   pin is fine) into a six or seven inch circle. Place a
   generous strip of the cheese mixture along one side
   and roll up like a log. Gently make a coil out of each
   log. If necessary, seal the end with a little water.
   Dip the top in some additional parmesan on an
   ungreased cookie sheet. Repeat until all of the balls
   look like cute little buns, then bake at 350 for 35 to
   40 minutes or until lightly browned. This recipe was
   adapted for the breadmaker from Mom’s recipe for
   Spinach Bulemas. I leave out the spinach because my
   husband, Shelly, HATES spinach! As a part of our
   Sephardic (Jewish) family tradition, Bulemas and hard
   boiled eggs are served before the main meal on
   holidays and after returning from synagogue on
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