Greek Feta Bread
Yield
1 loafPrep
2 hrsCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
water
lukewarm |
|
| 2 | tablespoons |
yeast, active dry
|
|
| ¼ | cup |
honey
|
|
| 3 ½ | cups |
all-purpose flour
allpurpose |
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | Pound |
feta cheese
|
*
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
beaten |
*
|
| 1 | teaspoon |
poppy seed
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
water
lukewarm |
|
| 3E+1 | ml |
yeast, active dry
|
|
| 59 | ml |
honey
|
|
| 828 | ml |
all-purpose flour
allpurpose |
|
| 5 | ml |
olive oil
|
|
| 0.3 | Pound |
feta cheese
|
*
|
| 2 | large |
eggs
|
|
| 1 | each |
egg whites
beaten |
*
|
| 5 | ml |
poppy seed
|
|
Directions
In large mixing bowl, combine water, yeast and honey.
Let sit in warm place until mixture foams.
Stir in 1½ to 2 cups flour, or as needed to create thick batter, mixing well with wooden spoon.
Let batter rise in warm place for 30 minutes.
Stir in oil and enough flour to form kneadable dough.
Turn onto lightly floured surface and knead for 5 to 8 minutes, or until dough becomes elastic and less sticky.
Place in clean, lightly oiled bowl.
Let dough rise in warm place for 1 hour.
Punch down, and let rise again for 30 minutes.
Lightly oil large baking sheet.
On floured surface, roll dough into large rectangle.
Crumble the feta cheese into middle, then break eggs onto cheese.
Quickly fold up sides of dough, completely enclosing feta and eggs, and pinching edges to seal.
Place loaf on baking sheet, and brush with beaten egg white.
Top with poppy seeds.
Let loaf rise for 20 minutes.
Bake at 350℉ (180℃) F for 45 minutes or until golden.
Let cool before slicing.
