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      RECIPE TITLE "Mediterranean Olive Bread Recipe"
    Source: Cooking at a Glance - Breads & Muffins, courtesy of

    yieldsMakes 2 oval loaves (16 servings each)
    time--- difficultyeasy

    Nutrition Facts: Facts per Serving
    Calories: 98 Fat: 3g Carbohydrates: 15g
    Cholesterol: 10mg Sodium: 114mg Protein: 3g
    Fiber: 1g % Cal. from Fat: 28% % Cal. from Carbs: 61%


    3-3 1/2 cups all-purpose flour
    1 package active dry yeast
    1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
    1 1/2 cups warm water (120 to 130 degrees)
    3 tablespoons oil">olive oil or cooking oil
    2 teaspoons brown sugar
    1/2 teaspoon salt
    1 1/2 cups whole-wheat flour
    1 cup chopped pitted ripe olives">olives
    1 cup crumbled feta cheese (4 ounces)
    1/2 cup toasted wheat germ
    1 egg yolk
    1 tablespoon water
    1 teaspoon coarse salt (optional)

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    In a medium mixing bowl combine 2 cups of the all-purpose flour, the yeast, and thyme. Combine warm water, oil, brown sugar, and salt; add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole-wheat flour, olives, cheese, 1/2 cup wheat germ, and as much of the remaining all-purpose flour as you can.

    Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 1/4-1 1/2 hours).

    Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease a baking sheet. Shape each half of dough into a 10x3-inch oval. Place on the baking sheet. Cover and let rise in a warm place till nearly double (45-60 minutes).

    With a very sharp knife or single-edge razor blade, cut a lengthwise slit about 1/4-inch deep on either side of the center of each loaf. Combine egg yolk and 1 tablespoon water; brush onto dough. Sprinkle with coarse salt, if desired.

    Bake in a preheated 375 degree oven for 35-40 minutes, or till the bread is golden brown and sounds hollow when tapped. Remove from pan; cool on racks.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.

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    In beautiful prose and with more than four hundred unusual recipes— many of them never before recorded — invites us to a Greece few visitors ever get to see. Along the way she serves up feast after feast of food, history, and culture from a land where the three have been intertwined since time immemorial.

    In an informed introduction, she sets the historic framework of the cuisine, so that we clearly see the differences among the earthy mountain cookery, the sparse, ingenious island table, and the sophisticated aromaticcooking traditions of the Greeks in diaspora. In each chapter she takes stock of the local pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such unusual dishes as One-Pot Chicken Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and VineLeaves Stuffed with Salt Cod. From the Venetian-influenced Ionian islands, she offers up such delights asPastry-Cloaked Pasta from Corfu filled with cheese and charcuterie and delicious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, as well as those that hail from Greece's impenetrable northwestern mountains, offer an enticing array of dozens of delicious savory pies, unusual greens dishes, and succulent meat preparations such as Lamb with Garlic and Cheese Baked in Paper. In Macedonia she documents the complex, perfumed, urbane cuisine that defines that region. In the Aegean islands, she serves up a wonderful repertory of exotic yet simple foods, reminding us how accessible — and healthful — is the Greek fegional table.

    The result is a cookbook unlike any other that has ever been written on Greek cuisine, one that brims with the author's love and knowledge of her subject, a tribute to the vibrant, multifaceted continuum of Greek cooking, both highly informed and ever inviting. The Glorious Foods of Greece is an important work, one that contributes generously to the culinary literature and is sure to become the definitive book of Greek cuisine and culture for future generations of food lovers — Greek and non-Greek alike.


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