Rigani Cheese Bread
Submitted by nancymariec
Greek rigani cheese bread with ¾ pound of feta, dried oregano, and mint kneaded into a rustic olive oil yeast dough. Baked golden with an egg wash finish.
YIELD
12 servingsPREP
15 minCOOK
40 minREADY
60 minThis Greek cheese bread is built on a simple olive oil yeast dough loaded with ¾ pound of crumbled feta, dried rigani (Greek oregano), and mint. The herbs and cheese get kneaded in after the first rise, so they’re distributed evenly through every slice.
Rigani is the wild oregano used in Greek cooking, more pungent and earthy than the Italian variety you probably have in your spice rack. Combined with just a half tablespoon of crumbled mint, it gives this bread an unmistakably Greek aroma that fills the kitchen while it bakes.
The dough is intentionally dense. It rises for 2 hours on the first proof but only slightly during the second hour. That’s normal. All that feta adds weight and moisture, so you’re not getting a fluffy sandwich loaf here. You’re getting a sturdy, chewy round with pockets of salty, tangy cheese throughout.
The two-stage bake is smart: olive oil brushed on before the oven, then an egg yolk wash halfway through for that deep golden, glossy crust. Slash the top before baking to let steam escape and give the loaf room to expand.
Chef Tips
- Drain the feta well and crumble it fine. Large chunks create wet pockets that don’t bake through
- Use tepid water (110 degrees) for the yeast. Too hot kills it, too cold and it won’t activate
- Knead the cheese and herbs in gently. Overworking at this stage can make the dough gummy from the feta’s moisture
- The bread is done when it sounds hollow when you tap the bottom
Variations
- Kalamata olive bread: Add ½ cup of chopped Kalamata olives along with the feta for a briny, more savory loaf
- Sun-dried tomato feta: Fold in ⅓ cup of chopped sun-dried tomatoes with the herbs and cheese
Ingredients
Directions
Sprinkle the yeast over the water and set aside in a warm place until foamy, about 10 minutes.
Whisk in 2 tablespoons of the olive oil and the salt.
Sift the flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture.
Knead 10 minutes, adding additional flour if necessary to make a firm elastic dough.
Transfer to a lightly oiled bowl, tightly cover with plastic wrap, and set aside for 2 hours in a warm draft-free spot.
Knead in the rigani, mint, and feta until evenly distributed throughout the dough.
Lightly oil a heavy baking sheet and place the dough in the center.
Form into a round loaf and flatten to a thickness of 2 inches.
Cover with a clean kitchen towel and set aside for 1 hour in a warm draft-free spot.
The dough will rise only slightly.
Heat the oven to 350℉ (180℃).
With a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines, brush with the remaining olive oil, and bake 25 minutes.
Brush with the beaten egg yolk and bake 15 minutes longer, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
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