Greek feta bread

1/2  Cup           Lukewarm Water
   2      Tablespoons   Dry yeast
     1/4  Cup           Honey
   3 1/2  Cups          Whole Wheat Or All Purpose flour -- or as needed
   1      Teaspoon      olive oil
     1/4  Pound         Feta Cheese
   2                    Eggs
   1                    Egg White -- beaten
   1      Teaspoon      Poppy Seeds

In large mixing bowl, combine water, yeast and honey.  Let sit in warm
place until mixture foams.  

Stir in 1 1/2 to 2 cups flour, or as needed to create thick batter,
mixing well with wooden spoon.   Let batter rise in warm place for 30
minutes.

Stir in oil and enough flour to form kneadable dough.  Turn onto lightly
floured surface and knead for 5 to 8 min., or until dough becomes
elastic and less sticky.  Place in clean, lightly oiled bowl.  Let dough
rise in warm place for 1 hr.  Punch down, and let rise again for 30
min.  Lightly oil large baking sheet.

On floured surface, roll dough into large rectangle.  Crumble the feta
cheese into middle, then break eggs onto cheese.  Quickly fold up sides
of dough, completely enclosing feta and eggs, and pinching edges to
seal.

Place loaf on baking sheet, and brush with beaten egg white.  Top with
poppy seeds.  Let loaf rise for 20 min.  Bane at 350° for 45 minutes or
until golden.  Let cool before slicing.

Makes 12 servings.

Source:  Palm Beach Post 5/29/97