3/4 cup crumbled Feta cheese (3 ounces), if Feta cheese is packed in brine, drain well and pat dry; set aside.
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
1 tablespoon sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/4 cup water
1 tablespoon olive or vegetable oil
1/4 cup sliced pitted ripe olives, drained
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in cheese, olives and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Roll dough to 12 × 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 × 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Notes: TIPS:
* Breads made with fresh cheese may be more perishable; wrap airtight and store any leftover in refrigerator or freezer.
Cuisine: Greek
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
1 tablespoon sugar
1 package Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/4 cup water
1 tablespoon olive or vegetable oil
1/4 cup sliced pitted ripe olives, drained
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in cheese, olives and enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Roll dough to 12 × 8-inch rectangle. Beginning at short end, roll up tightly. Pinch seam and ends to seal. Place, seam side down, in greased 9 × 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Bake at 375ºF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
Notes: TIPS:
* Breads made with fresh cheese may be more perishable; wrap airtight and store any leftover in refrigerator or freezer.
Cuisine: Greek
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