Mediterranean Loaf

• 1 loaf sourdough bread, unsliced
• 5 med. tomatoes, peeled, seeded, and finely chopped
• 4 scallions, whites only, thinly sliced
• 1/2 c. chopped ripe olives
• 1/2 c. Olives with pimiento center, chopped
• 4 Tbsp. chopped fresh parsley
• 4 Tbsp. freshly grated Parmesan cheese
• 1/4 tsp. dried oregano
• 1/4 tsp. thyme
• 3 Tbsp. olive oil
• 3 Tbsp. California dry white wine
• salt and pepper to taste

1. Cut off ends from the bread.
2. Using a long handled kitchen fork, scoop out enough bread dough to make a long hollow tube with a 1/2 inch crust, reserving the bread crumbs.
3. In a large mixing bowl combine the bread crumbs with the tomatoes, scallions, olives, parsley, cheese, thyme, oregano.
4. Gently but thoroughly mix.
5. Add the olive oil, white wine, and salt and pepper. Thoroughly mix again.
6. Holding one end of the tube of sourdough bread closed with the palm of your hand, stuff the hollow bread with the tomato mixture, being sure to pack firmly.
7. Wrap the stuffed loaf with aluminum foil and chill for 24 hours.

bread, tomatoes, scallions, chopped ripe olives, olives, parsley, freshly grated parmesan cheese, oregano, thyme, olive oil, california dry white wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=141878 (may not work)