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Feta & Roasted Red Pepper Bread




Source of Recipe


Internet


List of Ingredients




1 Loaf (produces an appetizing light red color loaf)

1 frozen bread dough, 16 oz
3 tbsp. Morea feta cheese cubes in oil and herbs, shake slightly to mix
1 tbsp. olive oil from the jar of feta cheese cubes
2 tsp. Morea Roasted Red Pepper spread
1/2 tsp. fresh rosemary, minced fine


Recipe



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 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 pan 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 are 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.