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…