Now my cheese universe is much larger, but feta still has a special place in my heart, because it was an early experience with food that I hadn’t grown up with. I still love feta cheese on salads, but I’ve expanded its uses.
And now it’s in bread.
Depending on the feta you use, it might disappear completely into the dough, or it you might end up with visible pieces. Either way is fine. The feta adds moisture to the dough, as well. So you might need to add a bit more flour if yours is particularly wet.
Marjoram is an herb that seems to have lost its popularity, but I still use it quite often. If you don’t have it, you can omit it or use thyme instead. I added just a teaspoon of garlic oil to this bread for a little extra flavor punch. I didn’t want garlic bread, though – just a slight garlic flavor in the background. The teaspoon was just enough to give that hint.
Feta and Herb Bread
2 1/4 teaspoons instant yeast
1 tablespoon sugar
3 cups (13 1/2 ounces) bread flour
1/2 teaspoon salt
6 ounces (by weight) crumbled feta cheese
1/2 teaspoon dried marjoram
1 teaspoon dried oregano
1 tablespoon olive oil
1 teaspoon garlic oil
Combine the water, yeast and sugar in the bowl of your stand mixer and set aside until bubbly, about 10 minutes. Add the bread flour and knead until smooth and elastic. The dough will be a bit dense, but that’s fine.
Add the salt, feta cheese, marjoram, oregano, and oils. Continue kneading until everything is evenly incorporated.
Flour your work surface, preheat the oven to 350 degrees, and sprinkle some cornmeal on a baking sheet. Knead the dough briefly, then form it into a tight ball. Place it on the prepared baking sheet, seam-side down. Cover with plastic wrap and set aside until doubled, about 30 minutes.
Remove the plastic wrap, slash as desired, and bake at 350 degrees until nicely browned, about 35 minutes. Let the bread cool completely on a rack before slicing.
This has been submitted to Yeastspotting.