About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Tuesday, April 5, 2011

Feta Cheese and Garlic Bread - Recipe

Good morning,

I've been at it again baking bread.  This one happened because my daughter had bought feta cheese for a salad and I found what she hadn't used that was left in the refrigerator.  It just yelled at me that it wanted to be baked into bread and this is what happened.  This happens often in my kitchen. 

Does the food in your refrigerator talk to you, too?

The recipe is below if you would like to try it.

Enjoy!

Lois

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Feta Cheese and Garlic Bread - Recipe

Ingredients:

1 egg

2 T olive oil

1 t minced garlic

2 t salt

2 t granulated sugar

1/2 C crumbled feta cheese

1 C warm water

3 1/2 cups bread flour


1 t dried or 2 t fresh parsley

2 rounded t dry yeast

Directions:

Place all ingredients in large capacity bread machine in order given.

Set on dough cycle and turn on.

The first dough cycle on most machines is about 40 minutes. Watch the action to be sure a dough ball forms at least 1/3 way through the cycle. Add a little flour or water if necessary to get the correct consistency.

When first dough cycle is finished, remove dough from machine and place in a greased bowl for first rise. Place the bowl in a warm place such as the oven with the light, but no heat turned on. If you place it out on the counter in a warm place, cover with a damp cloth.

This batch required about 1 hour for the first rise. Keep in mind that the temperature in your kitchen and the mood of the yeast can change the time required for the dough to rise.

After the first rise, punch down/knead gently the dough to remove excess bubbles.

If you are using crockery or glass pans/bowls for baking, set the empty bread pans in a warm place, too. I use my second oven with the light turned on.

If preheating pans, remove from oven.

For this batch, I am using a pan that makes 4 mini loaves.

Allow bread to rise once again; this batch should take about 45 minutes for the second rise, then bake at 350 degrees F for 35 mins. Turn out to racks to cool immediately.

Click here for more of my bread recipes.

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10 comments:

Judy said...

Yum! We love feta cheese...I'm printing this recipe to try and you use the bread machine. I'll have to give you my bread machine rolls recipe.
Here is the link:
http://www.dailyyarnsnmore.com/mid_life_bliss/2007/11/bread-machine-r.html

karen said...

oh I really must come to your place for tea!! you always bake such beautiful bread!!

texwisgirl said...

the only thing the food in my fridge yells is "eat me!" :)

Montanagirl said...

My husband hates any kind of cheese in any form. I, on the other hand, like most cheeses. Your bread looks delicious as always.

grammie g said...

Finally ..Hi Lois..I have read and viewed all your post from the coffee rug to the feta cheese and garlic bread lol!! Enjoyed them all!!
It doesn't take much to get behind
snow storm, power outage,and internet down for 12 hours!!

Diana said...

Oh yes we all love Feta cheese here too. I rub fresh lemon on boneless chicken breast, salt and pepper and then smother in Feta and bake until done! So simple and oh so good.
Food doesn't talk to me Lois, I hate cooking! But that bread sounds amazing. I wonder if you could taste the Feta once it was baked?
Love Di ♥

√ Honest Abe said...

Amazing bread. You are a baker too.

Beatrice P. Boyd said...

Lois, this is one recipe that Grenville most likely won't try as feta cheese is never in our fridge. I have the feeling anything in yours will be added to a loaf of bread.

Angela Häring-Christen said...

It's a pity that I can't try a slice of your bread through the internet blog.
Greetings
Angela

Lois Evensen said...

Good morning,

Yes, when I'm ready to make our daily bread I do eye whatever is in the fridge. That has made for some very creative breads that I have made over and over again.

For those who say they don't like cheese, the cheese taste is not easily identified in the finished bread unless it has a distinct flavor such as sharp cheddar. What the cheese does is add is texture and sometimes color to the bread.

I'm glad to hear you are back on line Grammie!

Yes, I wish I could send everyone some of my bread, but since it is made without preservatives, it would not be so great after making a long trip for a day or two. Perhaps someday I'll get all of the recipes together and write a book. That was the original intention, but I just keep coming up with more and more recipes.

Thank you so much, everyone, for stopping by and for your kind comments. I so enjoy all of your blogs, too!

Very best,
Lois