Are you a bread head? I think I am almost converted. The sourdough has settled into its weekly routine but there are still so many breads you can enjoy. From beautiful focaccia’s to quick chapatis and pita bread, there is a tone of differnet one’s to try. I longed for a cheese bread and my dear friend Marilena Leavitt had just the recipe for it: quick feta cheese bread.

Head straight to the recipe.

So the sourdough has settled in the weekly routine. The starter gets out of the fridge on a Thursday evening for a feed and perhaps a second on Friday earlish and then it is kneading and an overnight rest before Saturday baking. All nice and neat.

But if you want a quick, no second proofing dough, this is the bread you should go for: feta cheese bread! Now that all our yeast shortages have been forgiven, you can very quickly bring this bread together and even enjoy it for dinner on a weekday. It only requires a few minutes of your time and an hour’s rest. Pretty nifty don’t you think?

Print Recipe

Greek feta cheese bread

Course: Breads

Cuisine: Greek

Ingredients

300 ml milk lukewarm
1 envelope yeast appr. 7gr
1½ tsp. salt -
600 gr All-purpose flour
50 ml extra virgin olive oil
150 gr Greek feta cheese crumbled
1 TBSP. dried oregano

Instructions

Pour the lukewarm milk into a jug and stir in the yeast to dissolve. Set aside for 10 minutes.
In a large bowl, whisk the flour and the salt together and then add the milk and yeast mixture, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky–do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
Preheat the oven to 180C. Set a 12-inch, cast iron skillet in the oven, until it is very hot.
Add the olive oil and the oregano to the bread dough and mix well with a spatula, folding over the dough and scraping the sides of the bowl. Gently fold in the crumbled Feta.
Carefully remove from the oven the hot skillet, line it with a piece of parchment paper and immediately add the dough, smoothing the top with a spatula.
Transfer the pan to the oven and bake for about 30 minutes or so, or until golden brown on the top and the bottom.
Remove from the oven and let the bread cool a bit in the pan. Place on a wire rack to cool completely.

Notes

a recipe from Marilena Leavitt

This delicious recipe is from my friend Marilena, you can find her at Marilena’s kitchen. There is also a another variation of this, an olive bread. Just saying…

Enjoy!

from London with love,

Eugenia