Friday, May 20, 2016

Put an Egg on It: Cheese Filled Bread

This soft-on-the inside, crusty on the outside bread, filled with feta, then topped with an egg, was better than pizza!  The recipe was inspired by Food and Wine Magazine's review of the Oda House specialty bread.

Cheese Filled Bread with Baked Egg

(4 Breads)

Mix flours, yeast and sugar in a bowl with dough hook in place.
1 cup whole wheat pastry flour
1/2 cup all purpose flour
2 teaspoon dry yeast
3/4 teaspoon sugar

Heat milk and water to 125 F.  Slowly add to flour-yeast-sugar in bowl.  Beat at medium speed for 2 minutes, scraping sides of bowl.
2/3 cup skim milk
2/3 cup water 

Add egg, oils, salt and 1/2 cup flour.  Beat at low speed for 2 minutes, scraping sides of bowl.
1 egg
1 tablespoon canola oil
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup all purpose flour

Slowly add remaining flour, mixing slowly into dough until it leaves the sides of the bowl.
1 cup whole wheat pastry flour
1 cup all purpose flour
Place dough in a greased bowl.  Turn to grease top as well.  Let rise until double, about 1 hour.

Turn dough out onto a floured cloth.  Divide into 4 pieces.  Pat each piece into a flat circle.  Fill each piece with 1 1/2 tablespoon filling.  Fold dough over.  Place seam side down onto a parchment lined baking pan.  Shape each dough into an oval. Grease with olive oil spray.

With scissors, cut a slit down the center of each dough oval.  Widen to show a 2-inch section of the feta filling.

Bake at 450 F. for 20 minutes.  Reduce oven temperature to 350 F.  Crack an egg into egg.  Bake 10 more minutes. 

Mix egg white and cheeses.
1 egg white
3/4 cup feta cheese
1/4 cup aged sharp cheddar cheese

2 eggs (I only filled 2 breads with eggs)

I'm hoping to reserve the breads without the eggs for our Sunday picnic!



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