Bread
1 1/3 c. water (100-110F)
1 package dry yeast
1 Tbs. honey
1 Tbs. olive oil
3 1/2 c. flour (mixed white & whole wheat)
2 Tbs. minced rosemary
1 1/2 tsp. salt
1/2 sliced sundried tomatoes
feta
1 Tbs. olive oil
1. Mix warm water wtih honey and add yeast in a large bowl. Allow to sit until the yeast is frothing, about 10 miutes.
2. While the yeast is preparing, slice sundried to tomatoes to 1/3-1/2 cup and mince fresh rosemary. If you have dried rosemary salt on hand, use it, if not, use 2 Tbs fresh rosemary and 1 1/2 tsp. salt.
3. Mix Rosemary and tomatoes into yeast mixture and then stir in 3 cups of flour, a mix of white and whole wheat (used 2 wwh & 1 white).
4. Turn dough onto a lightly floured surface ad scrape clean the bowl, giving the dough a chance to equilibrate before kneading. Knead for 4-5 minutes, adding a additional 1/2 c. flour. While needing, add as much feta as can be kneaded in without tearing the dough (1/4-1/3 c. for me). The dough will still be tacky when you can no longer add more feta.
5. Allow to rise for 1 hour or until doubled in a oiled bowl. Deflate and let sit for a few minutes while oiling and flouring a muffin tin. Pre-heat the oven to 400F.
6. Cut the dough and roll it into 12 balls, place in prepared muffing tins and brush with olive oil. Let rise for 20-30 minutes, but not overflowing the sides.
7. Bake for 15 minutes at 400.