Cheddar & Vegetable Stuffed Grill Bread
Yield
6 loavesPrep
30 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
yeast, active dry
|
|
| 1 ½ | cups |
water
warm |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | tablespoon |
coriander
ground |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
peanut oil
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | cups |
vegetables
grilled |
|
| 4 | ounces |
cheddar cheese, very old, sharp
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
yeast, active dry
|
|
| 355 | ml |
water
warm |
|
| 355 | ml |
whole-wheat flour
|
|
| 15 | ml |
cumin
ground |
|
| 15 | ml |
coriander
ground |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
peanut oil
|
|
| 591 | ml |
all-purpose flour
|
|
| 473 | ml |
vegetables
grilled |
|
| 115.6 | ml/g |
cheddar cheese, very old, sharp
|
|
Directions
In a large bowl, dissolve yeast in water.
Slowly stir in whole wheat flour, cumin, and coriander.
Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
Stir in salt, oil, and 2 cups of unbleached white flour.
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
Divide dough into six pieces and roll into smooth balls. On a lightly floured surface, roll balls into 7-inch circles (about ¼ inch thick).
Place equal amounts of vegetables and cheese in center of each circle.
Pull edges up to center, pinch closed and press to flatten.
Cover with a cloth, and let rise for 20 minutes.
Preheat grill to medium-hot. Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.
