For Kathy who lost her recipe for bread with kalamata olives and feta
cheese....here's one I pulled from the archives a while back...hope it's the
one you wanted.
Greek Isle Bread
**REGULAR LOAF:**
1/2 cup water
2 cups white bread flour
3 tablespoons yogurt -- (plain)
2 teaspoons dry milk
1 tablespoon sugar
1 teaspoon salt
2 teaspoons butter
1 pinches garlic powder
4 teaspoons black olives -- chopped
1/2 teaspoon sweet basil
1/2 teaspoon dill weed
2 1/2 tablespoons feta cheese
2 1/2 tablespoons cucumber -- pureed
1/2 teaspoon fast-rise yeast -- (or 1 tsp active-dry -- yeast)
**LARGE LOAF:**
3/4 cup water
3 cups white bread flour
1/4 cup yogurt -- (plain)
1 tablespoon dry milk
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon butter
1/4 teaspoon garlic powder
2 tablespoons black olives -- chopped
3/4 teaspoon sweet basil
3/4 teaspoon dill weed
1/4 cup feta cheese
1/4 cup cucumber -- pureed
3/4 teaspoon fast-rise yeast or -- (1 1/2 tsp -- active-dry yeast)
Instructions:
Unique is the word for this loaf. Don't let the combination of ingredients
scare you off, the texture created by the feta cheese combined with the
smallest hint of cucumber makes this a wonderful bread. This is definitely a
bread to accompany a hot meal. It's recommended with char-grilled marinated
lamb chops or your favorite lamb kabobs.
Hints: Cucumber should be peeled, seeded, and then pureed. If the feta
cheese is packed in water, drain well. Finely chop the black olives. This
recipe can be made with the REGULAR and RAPID-BAKE cycles.