• Preparation Time 20 minutes
  • Baking Time 30 minutes
  • Makes 1 loaf
  • Freezing Excellent
  • Greek Bread
    Greek Bread

Ready.
Set.
Make.

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Ingredients

  • 1 tsp granulated sugar
  • 1 1/4 cups water, warm
  • 1 envelope active dry yeast (2 1/4 tsp/11 mL)
  • 3 tbsp Canola or Vegetable Oil
  • 3/4 tsp salt
  • 4 cups Robin Hood® Best For Bread Homestyle White Flour
  • 1/2 cup chopped, pitted kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1 tbsp fresh, chopped rosemary
  • 2 tbsp cornmeal (optional)

Serving Size: 1 loaf

Next

Directions

Serving Size: 1 loaf

  • Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  • Stir in oil, salt, 2 cups (500 mL) of flour, olives, feta cheese and rosemary to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic. Stir in 1 1/2 cups (375 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto floured board. Round up into a ball.
  • Knead dough, adding more flour as necessary until smooth and elastic, yet slightly moist, 8 to 10 minutes.
  • Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
  • Let rise in warm place (75°- 85°F/24°- 29°C) until doubled (45 to 60 minutes).
  • Punch Down. Turn out onto lightly floured board and let rest for 10 minutes. Knead for 2 to 3 minutes. Shape dough into ball. Place on parchment paper lined baking sheet sprinkled with cornmeal.
  • Cover with tea towel and let rise in warm place (75°- 85°F/24°- 29°C) until doubled (30 to 45 minutes).
  • Preheat oven to 400°F (200°C). 
  • Bake on lower oven rack of preheated oven for 25 to 30 minutes. Cover top of loaf with foil during last 15 minutes if becoming too brown. For a crisp crust, brush bread with water during last half of baking time.
Finish

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