Cheddar and Vegetable Stuffed Grill Bread
1 tablespoon active dry yeast (1 package) 1 1/2 cups warm water 1 1/2 cups whole wheat flour 1 tablespoon ground cumin 1 tablespoon ground coriander 2 teaspoons salt 2 tablespoons ...
Ingredients
- 1tablespoonactive dry yeast (1 package)
- 11/2 cups warm water
- 11/2 cups whole wheat flour
- 1tablespoonground cumin
- 1tablespoonground coriander
- 2teaspoons salt
- 2tablespoons light sesame or peanut oil*
- 21/2 cups unbleached white flour -- (2 1/2 to 3)
Directions
- 1
1 tablespoon active dry yeast (1 package) 1 1/2 cups warm water 1 1/2 cups whole wheat flour 1 tablespoon ground cumin 1 tablespoon ground c
- 2
Try onion, zucchini, potato, bellpepper, or eggplant, to name a few
- 3
In a large bowl, dissolve yeast in water and let stand until it bubbles, about 10 minutes
- 4
Slowly stir in whole wheat flour, cumin, and coriander
- 5
Mix well, cover, and set aside to rise in a warm place for about 45 minutes
- 6
Stir in salt, oil, and 2 cups of unbleached white flour to form a stiff dough
- 7
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking
- 8
Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up