Recipe - Bread Stuffed W Green Cheese Peppers And Olives

4 pack Dry Yeast
One half teaspoon Sugar
3 One half cup Semolina Flour; may take an
Or;; additional 1 cup
6 cup Bread flour; unbleached
may take an additional
One half cup,
plus extra for rolling
1 One fourth cup Whole Wheat Flour
1 One fourth cup MixedGrain Flour
A Mixture Of Barely,Rye,
And Oats
2 teaspoon Salt
One fourth cup Olive oil; fruity
One fourth cup Grape Must Syrup ; Or
Molasses*
Filling:
1 pound Onions; to yield 1 cups
cooked onions
3 tablespoon Olive Oil
1 teaspoon Sugar
1 One fourth pound Curly Endive; or any greens
of
your choice, steamed
drained and chopped
1 cup Roasted Sweet Pepper; *from
1 One fourth pound sweet
peppers
One half pound Greek Olives; pitted and
roughly
chopped
1 cup Feta Cheese
3 Cloves Garlic
One fourth cup Italian parsley; (flat leaf
parsley
cup Fresh Dill; choppped
2 tablespoon Fresh Mint; finely chopped
1 teaspoon Rice; optional
or cracked wheat

To make the bread dough: Put the dry yeast in a cup with One half 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 mixedgrain 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 3/4inch thick.
Place the larger circle on an oiled or nonstick 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 22One half 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.

From: RobieLynn@aol.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Susie Jacobs Recipes from a Greek Island
NOTES : *To roast peppers: In a large shallow roasting pan, spread the
pepper slices so they are not more than 34 deep. Sprinkle with 1
teaspoon
sugar, 46 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.