Greek Olive and Feta Bread

By jjadin

Ingredients

• 3 1/4 cups white bread flour
• 1 tsp salt
• 1 1/2 tsp superfine sugar
• 1 tbsp nonfat dry milk
• 1 tsp active dry yeast
• 1 cup lukewarm water
• 1/2 cup pitted black olives, chopped
• 2 oz feta cheese, crumbled
• 2 tbsp EVOO
• 1 tsp chopped fresh thyme
• 1/2 tsp dried oregano

Details

Servings 1

Preparation

Step 1

Sift the flour and salt together into a bowl and stir in the sugar, milk, and yeast. Make a well in the center and pour in lukewarm water. Stir well with a wooden spoon until the dough comes together and begins to leave side of bowl. Turn out onto a floured counter and knead in olives and feta, then knead for 5 minutes more.

Brush bowl with oil. Shape the dough into a ball, and put it into the bowl, and put the bowl into a plastic bag or cover with a damp cloth. Let rise until doubled.

Brush an 8 inch round cake pan with oil. Turn out the dough onto a lightly floured counter and punch down. With lightly floured hands, shape it into an 8 inch round loaf and put it into the prepared pan. Put the pan into a plastic bag and let rise 40-45 minutes.

Preheat the oven to 400F. Brush the top of the loaf with the olive oil and sprinkle with herbs. Bake for 35-40 minutes, until golden brown.