Kadeh (Cheese and Spinach Stuffed Bread)
Photographer: Armando Rafael. Food stylist: Judy Haubert.
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Cooking tools:
- Stand mixer
- Pizza stone
- Kitchen scale
- Cooling rack
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Cutting board
- Chef's knife
- Fork
- Measuring spoon
- Plastic wrap
- Aluminum foil
- Kitchen towel
Ingredients
- 6½ cups plus 2 tablespoons white bread flour
- ¾ cup whole wheat flour
- 2½ cups cold water
- ¼ cup extra-virgin olive oil, plus more for greasing
- 3½ tablespoons sugar
- 2½ tablespoons kosher salt
- 1 tablespoon active dry yeast
- 1½ pounds baby spinach
- 1½ tablespoons kosher salt
- 2 cups (9 oz) crumbled feta cheese
- ¾ cup small pieces Armenian or Syrian string cheese
- ¾ cup chopped halloumi cheese
- White bread flour for rolling and dusting
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons nigella seeds
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