Monthly Archives: February, 2012

Feta Cheese Bread

This is a recipe I found in an old cookbook of mine I hadn’t looked at for a while – Simon Rimmer’s The Accidental Vegetarian.  As soon as I saw the recipe I wanted to bake it and I wasn’t disappointed, this is one I will keep coming back to again and again!

Feta Cheese Bread

  • 15g instant yeast
  • 1 tsp caster sugar
  • 600ml warm water
  • 1kg strong white bread flour
  • 2 tbsp salt
  • 4 tbsp extra virgin olive oil
  • 350g feta cheese, crumbled
  • handful freshly chopped mint leaves
  • black pepper
  • 1 egg, beaten, for glaze

Dissolve the yeast and the sugar in the water and leave for about 5 mins till frothy.

Mix the flour and salt, add the yeast mixture.  Tip out onto a clean work surface and knead for 7-8 minutes.  You want to dough to be shiny and smooth.

Place in an oiled bowl, cover with clingfilm and leave in a warm place till doubled in size (Simon says at least two hours, I left mine for nearly three while I did other stuff, didn’t do it any harm!)

Knock the dough back and add the oil, cheese, mint and pepper.  You then knead these into the dough.  This is a bit tricky as the oil makes it all a bit slippery and it feels like it won’t incorporate but persevere with it.  I left the dough in the bowl while I kneaded it this time – would have been very messy on the work surface.

Divide the dough into four and shape each piece into a round loaf.  Place the loaves on a greased and floured baking tray (the biggest one you have!) cover with a damp cloth and leave for another hour.

Preheat the oven to 180C/Gas 4.  Glaze the loaves with the egg wash and bake for 40 minutes.

You will love this bread!  It’s good with oil for dipping – we had some people round for drinks and managed to demolish all four loaves before the evening was through…

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