How To make Greek Feta Bread
1/2 Cup Lukewarm Water
2 Tablespoons Dry Yeast
1/4 Cup Honey
3 1/2 Cups Whole Wheat Or All Purpose Flour
or as needed
1 Teaspoon Olive Oil
1/4 Pound Feta Cheese
2 Eggs
1 Egg White :
beaten
1 Teaspoon Poppy Seeds
In large mixing bowl, combine water, yeast and honey. Let sit in warm place until mixture foams.
Stir in 1 1/2 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 min., or until dough becomes elastic and less sticky. Place in clean, lightly oiled bowl. Let dough rise in warm place for 1 hr. Punch down, and let rise again for 30 min. 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 min. Bane at 350
How To make Greek Feta Bread's Videos
Bouyourdi: Greek Cheesy Baked Feta Dip
Bouyourdi is a Greek-Style Cheesy feta dip that is a perfect appetizer for your Holiday table.
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Serves 6-8:
1-pound feta cheese, crumbled
8 ounces (226 grams) gouda cheese, shredded
1-2 Roma tomatoes, thinly sliced
2 roasted red peppers, from the jar, drained and cubed
2 pepperoncini
Pinch of crushed red pepper flakes
¼ cup olive oil
1-2 teaspoons dried oregano
Pita chips, bread, or sliced vegetables for serving
Preheat the oven to 400 °F, 200 °C.
Drizzle 2 tablespoons of olive oil in the bottom of an 8 by 8-inch baking dish and spread half of the tomato slices in the dish.
Top with the crumbled feta cheese and sprinkle half of the oregano on top.
Sprinkle half of the gouda cheese on top then add the chopped roasted red peppers.
Top with gouda cheese. Place the 2 pepperoncini on top and sprinkle the remaining oregano and red pepper flakes.
Cover with foil and bake in the center of the preheated oven for 20 minutes.
Uncover and turn the broiler element on and cook for 3-5 minutes or until golden. Keep a close eye on it so that it doesn’t burn.
Serve with pita chips, toasted bread, or some vegetables. Enjoy!
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Feta cheese Greek bread recipe, Tiropsomo (Greek)
Ingredients:
-4 cups bread flour (1.1 lbs)
-2 cups crumbled feta cheese
-3 Tbs olive oil
-1 tsp salt
-1 tsp instant yeast
-1 and 1/2 cups warm water
Ingrediente:
-500 grame faina alba de paine
-250 grame branza Feta faramitata
-3 linguri ulei de masline
-1 lingurita sare
-1 lingurita (8 grame) drojdie uscata instant
-350 ml apa calduta
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Feta Bread: Greek Tiropsomo: Soft & Delicious!
Soft and airy bread filled with savory, creamy feta cheese. This is such a delicious bread! Perfect as an appetizer, side, or a delicious snack. This tiropsomo is very easy to make and a definite crowd pleaser.
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Ingredients
For the Starter:
2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all-purpose flour
Remaining Ingredients:
4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Filling:
14 oz (400g) feta cheese
Toppings:
2 oz butter, melted plus 2 tablespoons heavy cream or milk
1 tablespoon (or more) sesame seeds, optional
Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.
Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.
Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.
Pour 1-2 tablespoons of olive oil over your work surface and rub it all around. This will keep the dough from sticking.
Punch down the dough and transfer it to the work surface. Press it with your hands and form it into a 15 inch circle. Crumble the feta and add it to the top of the dough. Gather the ends of the circle and bring them towards the center to cover the feta cheese.Smoothe the top out and flatten it. Flip the dough over.
Sprinkle some semolina flour on top of a baking tray or line it with parchment paper.
Transfer the feta filled dough to the tray and press it to form a 13-inch round.
Cover with a clean kitchen towel and set aside to rise for about 30 minutes.
In the meantime, preheat the oven to 425 °F, 220 °C.
Once the dough is puffy, remove the towel or plastic wrap and make some indentations on the top using your fingertips.
Combine the melted butter and cream in a small bowl and whisk them together. Brush the mixture over the top of the dough and sprinkle the sesame seeds on top.
Bake for 25-30 minutes.
Allow the bread to rest for 15 minutes before serving.
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Greek Feta Cheese Bread | Akis Petretzikis
Feta Cheese Bread | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Powered by: Whatever Productions
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Loi, Markos Papakostantinou, Maria Vasilakopoulou
Spinach & Feta Pull Apart Bread Rolls (Spanakopita flavored)
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Ingredients
For the Bread Dough:
1 and 1/2 teaspoons (6g) active dry yeast
2 teaspoons (10g) granulated sugar
1 and 1/2 cups (375ml) lukewarm water
4 cups (630g) all-purpose flour
1 teaspoon salt
1/4 cup (60ml) olive oil
1-2 tablespoons semolina flour for pan (optional)
The Spinach & Feta Filling:
3-4 tbs olive oil
1 small onion, finely chopped
2 garlic cloves, grated
6 scallions, thinly sliced
1 pound (455g) spinach, roughly chopped
salt, to taste
freshly cracked black pepper to taste
1 teaspoon dried dill
11 ounces (300g) feta cheese block
6 ounces (150g) mozzarella cheese, shredded
The Topping:
2 ounces (57g) butter, melted
a pinch of salt
1 teaspoon dried oregano or thyme
1 teaspoon granulated garlic powder
Instructions
Make the dough:
Combine the yeast, water, and sugar in the bowl of a tabletop mixer that has been fitted with the dough hook attachment. Whisk them together and set aside to proof for about 8 minutes.
Combine the flour and salt in a large mixing bowl and whisk them together.
Add the flour mixture to the mixer along with a quarter cup of olive oil. Knead on low for 10 minutes.
Transfer the dough to a large bowl that has been greased with 2-3 tablespoons of olive oil. Toss the dough to coat. Cover in plastic wrap and set aside to rise. The dough should double or triple in volume for best results. About 2-3 hours.
Make the Filling:
Add the onion and olive oil to a large skillet and cook over medium heat until soft and golden. 8-10 minutes. Add the garlic and warm through.
Add the scallions and a pinch of salt and cook until soft. About 2 minutes.
Add the spinach in a few batches and season each batch lightly with salt and pepper.
Cook the spinach mixture over high heat so that the liquid can evaporate.
Remove from the heat and add the dill, crumbled feta cheese and mix it all together. taste and adjust the seasoning if needed. Add the mozzarella cheese and mix until combined.
Preheat the oven to 400°F, 200 °C.
Assemble the Rolls:
Divide the dough into 16 pieces and flatten each piece into a round disk.
Place a tablespoon of the filling on the center of each disk.
Gather the edges of the dough towards the center to cover the fillinga nd pinch them together. Roll into balls.
Place the bread rolls into a (10-inch) cast-iron pan that has been sprinkled with semolina flour (optional).
Brush the tops with 2 tablespoons of melted butter (not the topping) and set aside to rise for 30 minutes while the oven preheats.
Bake on the center rack for 30 minutes or until golden.
Make the topping by combining the ingredients together in a bowl. Mix together and set aside. As soon as the bread rolls come out of the oven brush them with the topping.
Allow them to sit at room temperature for 20 minutes and then serve.
Kali Orexi!
Notes
Leftover rolls can be refrigerated in an airtight container for up to 5 days. Toast in the oven before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
These Feta Cheese Stuffed Flatbreads Will Make You Come Back for More
Another delicious and simple to make unleavened bread. I do enjoy making these. You can use many different fillings, make them smaller or larger, thicker, or thinner. If you love flatbreads like I do, then check out the Flatbread playlist where I have many more recipes.
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Principles of Baking
The Steps of Baking
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