Recipe - Mediterranean Stuffed Bread

1 cup Warm water
1 tablespoon Liquid honey
2 teaspoon Active dry yeast
2 One half cup All purpose flour
2 tablespoon Semolina or cornmeal
2 tablespoon Olive oil
1 One fourth teaspoon Salt

FILLING
16 Drypacked sundried tomato
halves
Three fourths cup Crumbled Feta cheese
One half cup Pitted black olives; chopped
One fourth cup Minced fresh parsley
One fourth cup Minced green onions
3 Cloves garlic; minced
3 tablespoon Olive oil
One half teaspoon Dried oregano and basil
One fourth teaspoon Salt and pepper

TOPPING
2 tablespoon Semolina or cornmeal
1 tablespoon Olive oil
1 tablespoon Fresh parsley; chopped

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,
briskly stir in 2 One fourth cups flour to make a soft dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding
enough of the remaining flour to make dough smooth and elastic. Place in
lightly greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in a warm, draftfree spot for about 45 minutes, or until double
in bulk. Punch down dough.

Filling: Cover sundried tomatoes will boiling water; let stand for 10
minutes. Drain and chop. Toss together tomatoes and other topping
ingredients.

Turn out dough onto lightly floured surface; roll out to 16 " x 9"
rectangle. Spread with filling. Roll up, jelly roll fashion; press seam to
seal. Flatten slightly and pinch ends to seal.

Brush top with oil and sprinkle with topping. Cover and let rise for 45
minutes. Bake on lowest rack in 375 degree oven for 35 minutes or until
bread sounds hollow when tapped on bottom.
Posted to recipeludigest Volume 01 Number 658 by "Diane Geary."
diane@keyway.net on Jan 31, 1998