Kalamata and Roasted Red Pepper with Feta Bread
2013-10-29 12:30:02
Yields 1
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Ingredients
- 2 cups whole wheat flour
- 3 – 3 ½ cups ap flour
- 2 tbsp sugar
- 2 tsp dry active yeast (1 packet)
- 1 tsp salt
- 1/3 cup drained, chopped kalamata olives
- 2 cup drained, chopped roasted red pepper
- 8 oz feta, cubed
- 3 tbsp olive oil
- 1 ¼ cup warm water
- 1 tbsp cornmeal
Instructions
- Fix the stand mixer with a dough hook.
- Add flours, sugar, yeast, salt, olives, roasted red pepper, and feta to the bowl. Mix briefly to incorporate the ingredients.
- Add olive oil and water and mix for 5 to 10 mins until the dough springs back when pressed. Add more flour in small portions if necessary until dough pulls away from the bowl.
- Place in a bowl with a little bit of olive oil, cover and let rise for approx 45 minutes until doubled in size.
- Punch dough down and let rise again for approx 30 mins until doubled in size.
- Place Schlemmer-topf in a cold oven and heat to 500 degrees.
- Turn dough onto a sheet pan, lightly oil and dust with cornmeal.
- Place the dough into the bottom of the preheated Schlemmer-topf, cover and bake for 15 mins. Cut the temperature back to 375 degrees and bake another 15 mins or until done.
Notes
- Equipment list: stand mixer with dough hook, Schlemmer-topf, dry measuring cups, measuring spoons, liquid measuring 2 cup, cutting board, bread knife
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/