Greek Bread

Name: Greek Bread
Prep time: 20 min
Cook time: 30 min
Yield: 0
Ingredients: 1 tsp (5 mL) granulated sugar; 1 1/4 cups (300 mL) water, warm; 1 envelope (2 1/4 tsp / 11 mL) (8 g) active dry yeast; 3 tbsp (45 mL) Canola or Vegetable Oil; 3/4 tsp (4 mL) salt; 4 cups (1000 mL) Robin Hood® Best For Bread Homestyle White Flour Robin Hood® Best for Bread Homestyle White Flour; 1/2 cup (125 mL) chopped, pitted kalamata olives; 1/4 cup (50 mL) crumbled feta cheese; 1 tbsp (15 mL) fresh, chopped rosemary; 2 tbsp (30 mL) cornmeal (optional)

Makes 1 loaf

Prep Time 20 mins

Cook Time 30 mins

Serves N/A

Difficulty N/A

Ingredients

1 tsp (5 mL) granulated sugar
1 1/4 cups (300 mL) water, warm
1 envelope (2 1/4 tsp / 11 mL) (8 g) active dry yeast
3 tbsp (45 mL) Canola or Vegetable Oil
3/4 tsp (4 mL) salt
4 cups (1000 mL) Robin Hood^® Best For Bread Homestyle White Flour
1/2 cup (125 mL) chopped, pitted kalamata olives
1/4 cup (50 mL) crumbled feta cheese
1 tbsp (15 mL) fresh, chopped rosemary
2 tbsp (30 mL) cornmeal (optional)

Robin Hood^® Best for Bread Homestyle White Flour

Directions

Step 1:

Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.

Step 2:

Stir in oil, salt, 2 cups (500 mL) of flour, olives, feta cheese and rosemary to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic. Stir in 1 1/2 cups (375 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.

Step 3:

Knead dough, adding more flour as necessary until smooth and elastic, yet slightly moist, 8 to 10 minutes.

Step 4:

Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.

Step 5:

Let rise in warm place (75°- 85°F/24°- 29°C) until doubled (45 to 60 minutes).

Step 6:

Punch Down. Turn out onto lightly floured board and let rest for 10 minutes. Knead for 2 to 3 minutes. Shape dough into ball. Place on parchment paper lined baking sheet sprinkled with cornmeal.

Step 7:

Cover with tea towel and let rise in warm place (75°- 85°F/24°- 29°C) until doubled (30 to 45 minutes).

Step 8:

Preheat oven to 400°F (200°C).

Step 9:

Bake on lower oven rack of preheated oven for 25 to 30 minutes. Cover top of loaf with foil during last 15 minutes if becoming too brown. For a crisp crust, brush bread with water during last half of baking time.