ROTD: Greek Feta Bread

Everything you’ll need to make Greek Feta Bread

For the dough:

• 600 g strong flour
• 1 cube fresh yeast (25 g)
• 1 tsp sugar
• 1 tsp salt
• Water as needed (about 1½ cups)
• A little oil for the bowl

For the filling:

• 300 g feta cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp fresh mint
• Freshly ground pepper
• 1 egg
• 1 tbsp milk
• A little extra flour

Instructions

Activating the yeast.

1. Dissolve it in a bowl with a bit of lukewarm water and sprinkle with a little sugar.
2. Stir to dissolve.
3. Cover with plastic wrap and let it activate for 10 minutes. When the surface froths, it is ready to be added to the flour.

Making the dough:

1. In another bowl, place the flour and salt and mix with a spoon. Add the activated yeast and start kneading. Add a bit of water until a dough forms.
2. Turn the dough onto a work surface and knead vigorously for 10 minutes, stretching and pulling it back. Lightly oil a bowl and place the dough in it.
3. Cover the bowl and let the dough double in size. Rising time varies depending on the ambient temperature. The warmer the place, the faster the dough will rise.

For the filling:

1. In a bowl, combine the feta, oil, mint, and pepper.
2. Mix them into the risen dough.
3. Knead well to incorporate the ingredients into the dough.
4. If the dough is sticky, sprinkle with flour.
5. Divide the dough into 4 pieces. Shape them into 4 round or oblong shapes.
6. Flatten them slightly and place them on a greased baking sheet.
7. Cover well and let them double in size for about 40 minutes.
8. Beat the egg with the milk and brush around the tops.
9. Lightly score the surface with a sharp knife.
10. Bake in a preheated oven at 180°C for 40 minutes, until the Greek Feta Bread is well browned.

Enjoy!

Source: Argiro Barbarigou