Yield: 12 Servings
|½ cup||Lukewarm Water|
|2 tablespoons||Dry Yeast|
|3½ cup||Whole Wheat Or All Purpose Flour, or as needed|
|1 teaspoon||Olive Oil|
|¼ pounds||Feta Cheese|
|1 \N||Egg White, beaten|
|1 teaspoon||Poppy Seeds|
In large mixing bowl, combine water, yeast and honey. Let sit in warm place until mixture foams.
Stir in 1½ to 2 cups flour, or as needed to create thick batter, mixing well with wooden spoon. Let batter rise in warm place for 30 minutes.
Stir in oil and enough flour to form kneadable dough. Turn onto lightly floured surface and knead for 5 to 8 min., or until dough becomes elastic and less sticky. Place in clean, lightly oiled bowl. Let dough rise in warm place for 1 hr. Punch down, and let rise again for 30 min. Lightly oil large baking sheet.
On floured surface, roll dough into large rectangle. Crumble the feta cheese into middle, then break eggs onto cheese. Quickly fold up sides of dough, completely enclosing feta and eggs, and pinching edges to seal.
Place loaf on baking sheet, and brush with beaten egg white. Top with poppy seeds. Let loaf rise for 20 min. Bane at 350ø for 45 minutes or until golden. Let cool before slicing.
Makes 12 servings.
Source: Palm Beach Post 5/29/97 Recipe by: = Posted to MC-Recipe Digest V1 #640 by Bill Spalding <billspa@...> on May 29, 1997