- Serves: 4 small loaves
- Cook Time: 20 minutes
- Prep Time: 25 minutes plus rising
- Effort: easy
- 15 g fast action dried yeast
- 5 g sugar
- 1 kg strong bread flour
- 30 g salt
- 600 ml warm water
- 350 g feta cheese, crumbled
- 60 ml extra virgin olive oil
- handful of finely chopped mint
- freshly ground black pepper
- 1 egg, beaten
1. Dissolve the yeast in a little water, with the sugar and set aside until frothy.
2. Put the flour and salt in a pile on a work surface and make a well in the centre.
3. Add the water and the yeast mixture to the flour. Mix to a dough.
4. Knead for 7-8 minutes until it stops being sticky. The dough is ready when it stretches between your hands without breaking.
5. Place the dough in a large bowl, oiled with olive oil. Cover and leave for at least 2 hours to double in size.
6. Place the dough on the work surface and 'knock back' to get all the puffiness out of it.
7. Knead the feta, olive oil, mint and freshly ground pepper into the dough, divide into 4 and mould into 4 round loaves.
8. Place the loaves on a floured baking sheet. Cover with a clean, damp tea-towel and leave them to rise at room temperature for 40-60 minutes.
9. Preheat the oven to 180ºC/gas 4.
10. Brush the loaves with the beaten egg to glaze them and bake for 20-30 minutes until risen and cooked though. Remove from the oven and cool.
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