Best Feta Cheese Bread Recipes

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

Steps:

• Preheat the oven to 375 F. In a large stockpot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semisoft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes. Pour the mixture into a large bowl and add potato bread, feta cheese and parsley. Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture, and mix until all the ingredients are blended. Use nonstick spray or parchment paper to line two 9 x 13-inch pans and pour in the stuffing. Bake for 40 to 45 minutes. Garnish with your favorite herb. Makes 12 servings.

FETA CHEESE AND OLIVE BREAD

Steps:

• Heat buttermilk for 30 seconds in the microwave on HIGH.
• Add ingredients to the bread machine according to your manufacturer's directions, except the olives.
• Cycle: Basic or Nut, Loaf Size: 1.5 lb.
• After 5 minutes of kneading, check the dough; add a tablespoon of water at a time if too dry, or a tablesoon of flour at a time if too wet.
• Add the olives at the add-in beep.

HEARTY SPINACH AND FETA CHEESE BREAD

Steps:

• Warm 1/4 cup of the reserved spinach liquid to just above 100F (105 to 115, ideally).
• Stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
• Add remaining 1/2 cup spinach liquid, feta cheese, oil, spinach, and nutmeg and stir thoroughly.
• Mix the flour and salt and stir into the spinach mixture.
• Knead on a floured surface or in a Mixmaster until dough is well marbled, 8 to 10 minutes. Add more flour, if the dough is sticky, but it is okay if it is slightly moist. Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1-1/4 to 1-1/2 hours.
• The dough may be even wetter after rising because of the spinach. Pour the dough onto a well-floured work surface and flour the top of the dough if necessary. Shape into a loaf and place on a lightly oiled bread pan. Cover with a towel and let rise until doubled, about 45 minutes.
• Preheat oven to 425°F Bake for 10 minutes, then reduce the heat to 400F and bake the loaf 30 to 35 minutes.
• Cool completely on a rack.

POTATO BREAD STUFFING WITH BABY SPINACH AND FETA CHEESE

Steps:

• Pre-heat the oven to 375F.
• In a large stock pot, heat olive oil, then add onions, celery, carrots and garlic. Cook for 10 minutes or until mixture is semi-soft. Stir in sage and thyme. Add baby spinach and cook until wilted, about 5 minutes.
• Combine chicken broth and eggs, and whip. Pour liquid into vegetable mixture and mix until all ingredients are blended.
• Use non-stick spray on two 9x13-inch pans and pour in the stuffing. Bake for 40-45 minutes.

FETA CHEESE BREAD

Steps:

• Put the warm water in a medium bowl, sprinkle the yeast over the water and stir. When it starts to bubble, add the flour and start to stir with a wooden spoon (or by hand). Add the olive oil slowly until the dough is pliable and smooth. Work in the feta cheese, kneading until evenly distributed throughout the dough. Cover the dough and let it rest for 30 minutes.
• Place the dough on a lightly oiled cookie sheet and flatten with the palms of the hand. The dough shouldn't be any higher than about 1 1/4 inches. Score the top lightly in squares or diamond shapes. Cover with a towel and allow the dough to rise for one hour.
• Preheat the oven to 340F (170C).
• Bake for approximately 30-40 minutes. It should be done on the bottom and nicely browned on top.

GREEK FETA CHEESE BREAD (TIROPSOMO)

Steps:

• Pour the milk into a glass measure cup and stir in the yeast until it dissolves. Set aside for 10 minutes.
• In a large bowl, whisk the flour and the salt together and then add the milk and yeast mixture, stirring gently with a wooden spoon to incorporate. . At this point, the dough will still be sticky-do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
• Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
• Preheat the oven to 375°F. Set a 12-inch, cast iron skillet in the oven, until it is very hot.
• Add the olive oil and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl. Gently fold in the crumbled Feta.
• Carefully remove from the oven the hot skillet, line it with a piece of parchment paper and immediately add the dough, smoothing the top with a spatula.
• Transfer the pan to the oven and bake for about 30 minutes or so, or until golden brown on the top and the bottom.
• Remove from the oven and let the bread cool a bit in the pan. Place on a wire rack to cool completely.