Ingredients with Measurements:
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 1/2 cup warm water
- 1/2 cup milk
- 2 tablespoons olive oil
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped Kalamata olives
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Mix on low speed until combined.
2. Add the warm water, milk, and olive oil to the bowl. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it is smooth and elastic.
4. Add the crumbled feta cheese, chopped Kalamata olives, and chopped fresh parsley to the bowl. Mix on low speed until the ingredients are evenly distributed throughout the dough.
5. Transfer the dough to a large mixing bowl and cover with plastic wrap. Let the dough rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 375°F.
7. Punch down the dough and shape it into a round loaf. Place the loaf on a baking sheet lined with parchment paper.
8. Brush the top of the loaf with olive oil and sprinkle with additional feta cheese and chopped olives, if desired.
9. Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
10. Let the bread cool on a wire rack for at least 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Rising time: 1 hour
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 1 loaf, serves 6-8 people
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 37g
- Protein: 9g
- Fiber: 2g
- Sodium: 660mg
Substitutions for ingredients:
- Whole wheat flour can be substituted for all or part of the all-purpose flour.
- Goat cheese can be substituted for feta cheese.
- Green olives can be substituted for Kalamata olives.
- Dried parsley can be substituted for fresh parsley.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the dough for extra flavor.
- Use different types of cheese, such as Parmesan or cheddar.
- Add garlic powder or Italian seasoning to the dough for a different flavor profile.
Tips and tricks:
- Make sure the water and milk are warm, but not too hot, or it can kill the yeast.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Letting the dough rise in a warm, draft-free place is important for a good rise.
- Brushing the top of the bread with olive oil before baking gives it a nice golden color.
Storage instructions:
- Store leftover bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the bread, wrap it in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bread sliced on a platter with additional olives and cheese for garnish.
Garnishes:
- Additional crumbled feta cheese and chopped Kalamata olives can be sprinkled on top of the bread before baking.
Pairings:
- This bread pairs well with Greek salads, roasted vegetables, and grilled meats.
Suggested side dishes:
- Serve the bread with hummus, tzatziki, or baba ghanoush for dipping.
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is old or the water was too hot. Try again with fresh yeast and cooler water.
Food safety advice:
- Make sure to wash your hands and any surfaces or utensils that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Greek cheese and olive bread is a traditional dish in Greece, where it is often served as a snack or appetizer.
Flavor profiles:
- This bread has a savory, salty flavor from the feta cheese and Kalamata olives, with a hint of freshness from the parsley.
Serving suggestions:
- Serve this bread warm or at room temperature as a side dish or appetizer.
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