Feta cheese bread recipe

Feta cheese bread is a delicious dish, combining a crispy bread crust and a rich, rich Feta cheese filling. A simple recipe with flour, yeast, water, salt, and especially Feta cheese, brings a unique and attractive flavor.

Ingredients

100g crumbled feta cheese
30g parmesan, grated
15 g fresh parsley leaves, chopped
15g chives, finely chopped
1 tablespoon extra virgin olive oil
1 teaspoon ground black pepper
500g white, strong flour (plus extra for dusting)
7g fast-acting dry yeast
1 teaspoon sugar
2 teaspoons salt
3 tablespoons extra virgin olive oil
320g water
70g dried tomatoes, chopped
1 egg, beaten

Detailed instructions

To prepare, grease a round, 23cm (9”) baking tin and line with parchment paper.
Raise the Chef Patissier XL head and install the inlet shield.
Fix the K beater to the machine and attach the 5L mixing bowl to the machine.
Add feta, parmesan cheese, herbs, oil and pepper to the bowl. Mix for about 30 seconds, starting at speed 1 and gradually increasing to speed 3, until the ingredients are well combined.
Take the bowl and typewriter K out of the machine. Then, cover tightly and let cool in the refrigerator.
Attach the Easy Warm bowl to the machine and insert the kneading tool.
Add the flour, yeast, icing sugar, salt, oil and water to the bowl, then select the 'knead the dough' preset. Once completed, the dough should be smooth and elastic.
Insert the shield into position and select the 'powder test' preset.
Once proofed, transfer the dough to a lightly floured surface.
Pull the dough out and press gently to remove air bubbles.
Roll the dough into a rectangle, approx. Size 25x35cm.
Remove the cheese and herb mixture from the refrigerator.
Sprinkle the mixture over the dough and then add dried tomatoes on top.
Roll the dough up, starting with the longer edge to form a log shape.
Cut the log into 7 even slices, approx. each width 5cm. Then place the rolls in the baking tray, stacking six rolls around the edge and placing the last roll in the middle.
Use a clean towel to cover the dough and let it rest for about 30-40 minutes.
Preheat oven to 180°C.
Brush the top of each piece of dough with beaten egg.
Bake for about 45 minutes at 180°C until golden and risen (cover the cake with foil if it starts to brown too quickly).
After baking, take the tin out of the oven.
Leave for 5-10 minutes to cool down.
Eating hot will taste better.