Thursday, August 7, 2014

Twisted Greek Stuffed Bread!

I feel a little like Typhoid Mary tonight.....I've been a little "under the weather" this week with a cough and miscellaneous aches and pains. And wouldn't you know it's a week where I've had so much going much I had committed to being a part of! Grrrrrr.....So..... what's a person to do? My hubby would say "Stay home and recover - they'll get by without you!"  My response is a little different - "Get out there, you wimp! Press on! Help out!" Which voice did I heed? My own, of course! And I made it through everything! Hurrah! 

HOWEVER, I just got a text from a very good fellow-community-servant/friend of mine who served at the same events as I did. She sadly reported that she's coming down with all the symptoms I had......Not so "Hurrah"! Poor girl...I feel a little responsible for possibly "sharing". There are good things to share and there are bad things.....obviously, that was a bad thing that I never meant to share. A GOOD thing to share would be a loaf of this delicious  stuffed bread. My friend deserves a loaf.....she shares so much of herself with our community!  To you, April! And to all of you - enjoy- and share the good things in life! 

Twisted Greek Stuffed Bread

1 pkg/Tbsp.Red Star Platinum yeast
1 Cup warm water
3- 3 ½ Cup unbleached, all-purpose flour
¾ tsp. salt
2 Tbsp. olive oil (I used Ariston infused olive oils – 1 Tbsp oregano oil; 1 Tbsp. red chili oil just for fun)

1- 10oz. pkg. frozen chopped spinach, thawed, drained and pressed dry
½ Cup feta cheese crumbles
1 Cup shredded mozzarella cheese
1 Tbsp. minced garlic
1/3 Cup parmesan cheese
1/3 Cup pitted Kalamata olives, chopped
2 Tbsp. oil-packed sun dried tomatoes, chopped
1/3 Cup chopped banana pepper
1/2  tsp. salt
1 egg
Combine all ingredients well and set aside.

Egg wash: 1 egg beaten, combined with 1 Tbsp. water

In the EZ DOH bucket, dissolve yeast in water. Let rest one minute. Add one cup of flour, then remaining flour and ingredients. EZ DOH-it until smooth and elastic, 2-3 minutes, adding additional flour if necessary. Remove dough from bucket. “Smooth” the dough by gently pulling the sides of the dough ball under itself. Spray bucket with cooking spray. Replace dough in bucket, cover and let rise until doubled. Roll dough out on a lightly-floured surface into a 16x9” rectangle. Spread combined filling ingredients on 2/3 of the rectangle (length-wise). Fold the unspread third of dough over one half of the spread dough. Fold again, making 3 layers of dough and 2 layers of filling. Pinch edges and place on a greased baking sheet. Using cooking shears or a sharp knife, cut 1” strips to within 1” of the opposite side. Separate and twist strips to expose filling. Cover and let rise in a warm place for 20 minutes. Brush with egg wash and sprinkle with a small amount of grated parmesan cheese. Bake at 375 for 30-35 minutes, or until golden. Enjoy!! 

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