I love creating flavors that remind me of my childhood. Using quality bread flour, extra virgin olive oil, and crumbled feta, I crafted a loaf that surprises with every bite. The result is delicate, airy homemade bread that brings a unique twist to a classic favorite for food lovers.

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I came across this Greek Feta Bread recipe the other day and honestly, I was blown away by how easy it is to whip up something so unique. I like to mix in a good 500g of bread flour with a packet of 7g active dry yeast, 1 tsp of sugar and salt, along with 300ml lukewarm water and 2 tbsp extra virgin olive oil.

The star of the show is the 200g of crumbled feta cheese which adds a savory twist to the otherwise soft and airy bread dough. I sometimes add 1 egg for glazing to give it that golden finish.

I was using some Greek Cooking tricks inherited from generations of Mediterranean Recipes lovers and I think it makes a great treat for any occasion. Its textures and flavors reminds me of delicious bread recipes homemade that even a basic kitchen enthusiast could rock.

Enjoy making this masterpiece in your kitchen!

Why I Like this Recipe

I like this recipe for a lot of reasons. First, I love that the bread turns out super soft and airy while being packed with savory feta cheese. It just makes every bite so creamy and delicious. Second, I really appreciate how easy it is to make. I can mix the ingredients, do a bit of kneading, and by the time it bakes to a golden crust, it feels like magic in the kitchen. Third, I enjoy the versatility of this bread. Whether I’m serving it as an appetizer, a tasty side, or just a snack, it never disappoints me. And lastly, the whole process reminds me of simple home cooking, the kind that friends and family gather around to enjoy together.

Ingredients

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Ingredient Quantities

500g bread flour

7g active dry yeast (1 packet)

1 tsp sugar

1 tsp salt

300ml lukewarm water

2 tbsp extra virgin olive oil

200g feta cheese, crumbled

1 egg (optional for glazing)

How to Make this

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1. In a large bowl, mix the bread flour, salt and sugar. In a separate small bowl, stir the active dry yeast into the lukewarm water and let it sit for about 5 minutes until it starts to froth.

2. Pour the yeast mixture and extra virgin olive oil into the flour mix and stir until it comes together in a sticky dough.

3. Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes until its smooth and elastic.

4. Gently fold in the crumbled feta cheese until evenly distributed throughout the dough.

5. Place the dough in a greased bowl, cover it with a clean cloth and let it rise in a warm spot for roughly one hour or until it has doubled in size.

6. Preheat your oven to 220 Celsius (or 425 Fahrenheit).

7. Punch down the dough and shape it into your desired form on a baking sheet. You can go for a round loaf or a rectangular shape.

8. If you want a shiny crust, lightly beat one egg and brush it evenly over the top of your dough.

9. Bake in the preheated oven for 20 to 25 minutes or until the crust turns golden and the bottom sound hollow when tapped.

10. Remove the bread from the oven and let it cool on a rack for at least 10 minutes before slicing and serving.

Equipment Needed

1. 1 large mixing bowl and 1 small bowl
2. Measuring cups and spoons
3. A wooden spoon or spatula for stirring
4. A clean cloth for covering the dough
5. A lightly floured surface or a large cutting board for kneading
6. A baking sheet for shaping the dough
7. An oven to bake the bread
8. A cooling rack to let your bread rest
9. A fork (or whisk) to beat the egg if you’re using it for glazing

FAQ

Q: How do I know if my yeast is active? A: Mix the yeast with lukewarm water and a bit of sugar. If it froths up in about 5-10 minutes then you know its working fine.

Q: Can I use all purpose flour instead? A: Sure you can, but using bread flour helps to give the bread its chewy texture. If you use all purpose the bread might not rise as well.

Q: What if I dont have feta cheese? A: Feta gives that special tangy flavor. If you dont have any, try using goat cheese but expect a bit different taste.

Q: Is the egg necessary for this recipe? A: The egg is just used for glazing the bread. Its totally optional and you can skip it if you prefer a more rustic look.

Q: How long should i let the dough rise? A: Let the dough rise until its doubled in size, usually about an hour in a warm place. If its cold it might take a bit longer.

Greek Feta Bread: Tiropsomo: Soft & Delicious! Recipe Substitutions and Variations

Bread flour: You can use all purpose flour instead but the bread might not be as chewy cause the gluten content can be lower.
Active dry yeast: Try using instant yeast instead, just remember to cut down on the amount by about 25% cause instant yeast is stronger.
Feta cheese: If you cant find feta, goat cheese is a good swap but it might change the tanginess just a tad.
Extra virgin olive oil: You can substitute with canola oil, though the flavor won’t be as rich.

Pro Tips

1. Make sure your water is really lukewarm – not too hot or it can kill the yeast. Its best if you use a thermometer if you got one, but if not, just test it with your wrist.
2. When kneading the dough, dont try to rush it. The longer and more carefully you knead, the chewier and better the bread will turn out, so give it your time.
3. Be gentle when folding in the feta cheese so it doesnt break apart too much, but still gets mixed evenly through the dough. This little trick can really improve the texture later.
4. If you’re using the egg wash for that shiny crust, make sure you dont overdo it. Too much egg can make the bread heavy on top so just a light brush is enough to get that golden finish.