Скачать с ютуб Loaded Olive & Halloumi Bread в хорошем качестве

Loaded Olive & Halloumi Bread

Print this recipe here: https://www.dimitrasdishes.com/loaded... Ingredients 1 and 1/2 teaspoons (6g) active dry yeast 2 teaspoons (10g) granulated sugar 1 and 1/2 cups (375ml) lukewarm water 4 cups (630g) all-purpose flour 1 teaspoon salt 1/4 cup (60ml) olive oil 1-2 tablespoons semolina flour for pan The Filling: 7 oz (200g) halloumi cheese, diced 7 oz (200g) feta cheese, crumbled 6 oz (150g) shredded mozzarella, gruyere, or gouda cheese 3-4 scallions thinly sliced 6 oz (170g) pitted olives, chopped 2 teaspoons dried oregano 1/4 cup (60ml) olive oil Instructions Combine the yeast, water, and sugar in the b owl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes. Combine the flour and salt in a large mixing bowl and whisk them together. Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes. Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours. Punch the dough down after it has risen. Add the filling ingredients and knead the dough with your hands until they are incorporated. Form the dough into a ball. Preheat the oven to 475 °F, 250 °C. Spread the semolina flour inside a cast iron skillet or on a baking pan that has been lined with parchment. Place the dough on top and cover loosely with plastic. Set aside to rise for 30-40 minutes. It will not double in volume this time. The dough will be slightly puffed. Remove the plastic and brush the top with water. Bake on the center rack for 40-45 minutes or until golden. Remove the bread from the oven and let it sit at room temperature for at least 20 minutes before serving. Enjoy! Kali Orexi! Notes Optional fillings: caramelized onions roasted red peppers, diced sundried tomatoes poppy seeds, sesame seeds your favorite herbs nehctiOven temperatures vary so keep an eye on the bread while it is cooking. If your oven is too hot and the bread browns too fast, cover the bread loosely with foil and reduce the temperature by 15-30 degrees. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637   Twitter:   / dimitrasdishes   Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :) My cutting board: http://amzn.to/2e2p8ED Kitchen Aid Mixer: http://amzn.to/2dQXU0b Food Processor: http://amzn.to/2eXcvZd Microplane: http://amzn.to/2eL2vTo Madeleine Pan: http://amzn.to/2dQU1sm Cheesecake Pan: http://amzn.to/2eXaGeQ Vitamix Blender: http://amzn.to/2eXcvbH Nonstick pan: http://amzn.to/2eL804t Cast iron pan: http://amzn.to/2dQYfjs Pastry Bag: http://amzn.to/2e2v0xD Half sheet baking pans: http://amzn.to/2fcv7cD Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :) Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!