Feta Cheese Bread
Indulge in the irresistible aroma of freshly baked Feta Cheese Bread, a savory delight that's as easy to make as it is to devour. This recipe combines fluffy, golden bread with the rich, tangy flavor of crumbled feta cheese, creating the perfect balance of texture and taste. A hint of olive oil lends a Mediterranean touch, while the option to sprinkle fresh parsley adds a pop of color and freshness. Ideal for breakfast, brunch, or as a flavorful side dish, this bread is made with simple ingredients and features an approachable dough-rolling technique. Finished with a glossy egg wash for an elegant look, this homemade bread is best enjoyed warm and pairs wonderfully with soups, salads, or just a generous slather of butter. Perfect for beginner bakers and seasoned pros alike, this feta-studded loaf will quickly become a household favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Warm water (about 110°F)
- 3 tablespoons Olive oil
- 1 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped (optional garnish)
- 1 large Egg
- 1 tablespoon Milk (for egg wash)
Instructions
In a large bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
Add olive oil and salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until the dough just comes together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-6 minutes.
Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
Once the dough has risen, punch it down to release air. Roll it out on a clean surface into a rectangle, approximately 12x8 inches.
Sprinkle the crumbled feta cheese evenly across the surface of the dough. If desired, sprinkle the chopped parsley as well.
Roll the dough tightly into a log, starting from the long side, then pinch the seams to seal the edges. Tuck the ends under the roll to create a neat loaf shape.
Place the rolled dough onto a parchment-lined baking sheet. Cover with a towel and let it rest for 20-30 minutes for a second rise.
Preheat the oven to 375°F (190°C).
In a small bowl, whisk the egg and milk together to create an egg wash. Brush it over the surface of the dough for a golden finish.
Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 422 mg | 140% | |
| Sodium | 5035 mg | 219% | |
| Total Carbohydrate | 304.1 g | 111% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.7 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1289 mg | 99% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
