Mediterranean Olive Batter Bread
Savory yeast bread with feta cheese, kalamata olives and oregano that is great with soup or salad
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes
Makes: 8 servings (1 wedge each)
Ingredients
| |
PAM® Original No-Stick Cooking Spray |
| 2 |
cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®, divided |
| 1 |
package active dry yeast |
| 1/2 |
cup water |
| 1/2 |
cup (2 ounces) feta cheese crumbles |
| 2 |
tablespoons Fleischmann's® Original Margarine- stick |
| 1 |
tablespoon granulated sugar |
| 1 |
teaspoon dried oregano leaves |
| 1/2 |
teaspoon salt |
| 1 |
egg, beaten |
| 1/3 |
cup chopped kalamata olives |
Directions
- Spray 1-quart casserole dish or 9x1-1/2-inch round cake pan with cooking spray; set aside.
- Combine 1 cup of the flour and yeast in large bowl. Place water, cheese, Fleischmann's, sugar, oregano and salt in medium saucepan. Heat over low heat just until warm (120°F) and Fleischmann's almost melts.
- Add cheese mixture to dry mixture along with egg. Beat with an electric mixer on medium speed 30 seconds or until combined. Beat on high speed 3 minutes. Stir in remaining 1 cup flour and olives with a wooden spoon (batter will be stiff).
- Spoon batter into prepared pan. Cover; let rise in warm place until double in size (about 50 to 60 minutes).
- Preheat oven to 375°F. Bake bread 25 minutes, or until golden brown. Immediately remove bread from pan. Serve warm or cool on wire rack.
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