🫙 From the Spice Rack
Rigani Cheese Bread
1 c Tepid (110 F) water 3 tb Olive oil 1/2 ts Fine-grain sea salt 3 c Whole wheat flour, or more 2 tb Dried rigani; crumbled 1/2 tb Dried mint;...
maineasy
Ingredients8 items
Ingredients
- 1cup tepid (110 f) water
- 3tbsp olive oil
- 1/2tsp fine-grain sea salt
- 3cup whole wheat flour, or more
- 2tbsp dried rigani; crumbled
- 1/2tbsp dried mint; finely crumbled
- 3/4lbfeta cheese; well drained,
- 2tbsp warm water
Directions
- 1
Karen Mintzias 1 tb Active dry yeast 1 c Tepid (110 F) water 3 tb Olive oil 1/2 ts Fine-grain sea salt 3 c Whole wheat flour, or more 2 tb D
- 2
crumbled 1/2 tb Dried mint
- 3
finely crumbled 3/4 lb Feta cheese
- 4
well drained, - finely crumbled 1 Egg yolk
- 5
beaten with: 2 tb Warm water Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes
- 6
Whisk in 2 tablespoons of the olive oil and the salt
- 7
Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture
- 8
Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough