INGREDIENTS:
- 1 frozen bread dough, 16 oz
- 3 TBS Morea feta cheese cubes in oil and
herbs, shake slightly to mix
- 1 TBS olive oil from the jar of feta cheese
cubes
- 2 tsp Morea roasted red pepper spread
- ½ tsp fresh rosemary, minced fine
METHOD:
- Thaw frozen dough in refrigerator overnight
or at room temperature until thawed but still firm.
- On cutting board with chef’s knife
or dough cutter, chop dough into large chunks.
- Spread the other ingredients over chopped
dough. Continue to chop and mix until dough is blended with
cheese and roasted pepper spread and streaked with color.
- Place in loaf pan. Non-stick sprayed with
pan spray works best.
- Proof in draft-free area covered loosely
with light cloth towel or in gas oven with a shallow pan
of warm water and the warmth of the pilot light will give
ideal proofing temperature of about 100 F.
- Proof until dough domes slightly above
top of pan.
- Bake at 350 F for approximately 25 to
30 minutes or until loaf sounds hollow when tapped. Cool
5-10 minutes and then remove from pan and finish cooling
on cooling rack or screen.
Optional
This recipe works well with Pillsbury refrigerated French
bread dough also. Just carefully unroll the dough and spread
the flavoring out to the edges leaving about a 1/2 inch edge.
Roll back up and pinch the seam together. Place seam down
and bake according to the package instructions.
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