T & T Mediterranean Stuffed Bread

S

sylvia

Well-known member
Mediterranean Stuffed Bread

This bread is great with a soup and/or salad. Super for buffets too.

1 c warm water

1 T liquid honey

2 t active dry yeast

2 1/2 c all purpose flour

2 T semolina or cornmeal

2 T olive oil

1 1/4 t salt

Filling

16 dry-packed sun-dried tomato halves

3/4 c crumbled feta cheese

1/2 c pitted black olives, chopped

1/4 c minced fresh parsley

1/4 c minced green onions

3 cloves of garlic, minced

3 T olive oil

1/2 t each dried oregano and basil

1/4 t each salt and pepper

Topping

2 T semolina or cornmeal

1 T olive oil

1 T fresh parsley, chopped

In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon, briskly stir in 2 1/4 cups flour to make a soft dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm, draft-free spot for about 45 minutes, or until double in bulk. Punch down dough.

Filling: Cover sun-dried tomatoes will boiling water; let stand for 10 minutes. Drain and chop. Toss together tomatoes and other topping ingredients.

Turn out dough onto lightly floured surface; roll out to 16 “ x 9” rectangle. Spread with filling. Roll up, jelly roll fashion; press seam to seal. Flatten slightly and pinch ends to seal.

Brush top with oil and sprinkle with topping. Cover and let rise for 45 minutes. Bake on lowest rack in 375 degree oven for 35 minutes or until bread sounds hollow when tapped on bottom.

Note: I make the dough in my automatic bread machine, let the dough rest for a few minutes, and then proceed with the recipe. Enjoy!

 
Okay- yet ANOTHER problem that usually nails my stuffed breads-

I tend to have spaces between the filling and the bread. I know, I know- roll it tight. It does seem tight when I make it but I take it out of the oven and...spaces.
I would love to make this as it has all my favorite ingredients. Any tips?

 
Try this....

When you roll out the dough before spreading with filling, don't put any flour on the top surface. This might interfere with the filling adhering to the dough as it's rolled.
Now, as you roll, stretch the dough that you are rolling, as well as pressing down to seal in the filling. This might work to pull the gluten strands and they will be less likely to leave gaps as the bread bakes. I do this and I have not had a problem with gaps between filling and bread.
Good luck. I've made Sylvia's stuffed bread numerous times, and it is always delish!

 
and make sure your fillings are not to juicy and . . .

if you have made the dough and all is quite warm, try not letting it rise as long.

 
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