Crete tourist guide

The best Polish website dedicated to the Greek island Crete and to a small extent of continental Greece. You will find useful information related to visiting Crete that goes beyond the offer of optional tours. On the website you will also find descriptions of the most interesting places that we visited by visiting this largest Greek island. The content complements the current news, photographs and recipes of Greek cuisine.

Bread with feta cheese

bread-with-feta

Components

  • 500 gr of wheat flour
  • 1 packet of dry yeast
  • 300 ml of warm water
  • 1 teaspoon of salt
  • 2 table spoons of oil
  • 1 feta cube (about 200 grams)

Tõñοψωμο με φετα

Looking from the perspective of what bread can be bought in our stores, the growing popularity of self-baked bread ceases to amaze and be treated as a temporary fashion. It is precisely for these people that we have a surprise today in the form of a recipe for Greek bread with the addition of feta cheese. It is a very tasty and delicate bread suitable for everyday breakfasts. In Greece, this bread is very popular and can be bought in virtually any bakery.

1. We start the dough preparation by mixing its basic ingredients. To a sufficiently large bowl pour a measured amount of flour, a teaspoon of salt and the contents of one package of dry yeast (about 7-8g). Pour the whole with two tablespoons of oil.

2. The next step is to add feta cheese, which you can crumble or grate (choose this part of the large-sized grater). After mixing again, flour and cheese should form a homogeneous, loose mixture. At this stage, you can also add different types of spices: oregano, basil or other herbs, as an addition to the test also dried tomatoes.

3. Despite the fact that in the original recipe, it was proposed to use more than 300ml of water, it is my experience that the capacity is smaller by about 1/3. By gradually adding water, you will try to get a slightly sticky dough with a firm consistency.

4. After obtaining the appropriate density, leave the bowl with the dough until it has risen. It should roughly double its volume. In order to speed up the rise of dough, I suggest you to use the Greek trick I've spotted on one of the culinary sites.

5. In order for the dough to grow quickly like a "bowl" covered with a clean cloth, you can put it in an oven in which you put a pot filled with about 1.5 liters of hot water on the lowest shelf (can be boiling water). Close the door and inspect once in a while whether the dough has increased its volume.

6. Put the properly grown dough onto a pastry board sprinkled with flour. When kneading for about ten minutes, try to get a dough with a smooth elastic consistency. The kneading process continues until the dough does not stick to the surface of the table. Remember to successively (if necessary) sprinkle the board with flour.

7. Prepare the dough into a ball, then gently put it on a flat baking tray, the bottom of which will be lined with baking paper. At the end, make 3 cuts on the top surface of the dough and sprinkle the whole with a bit of flour.

8. Leave the baking tray together with the loaf of bread thus formed, and let it rise again. Covered with a clean, dry (loosely placed) cloth should double its size. If you do not want to wait too long, you can put it back in the oven. Remember, however, to remove the hot water vessel and wipe the condensed water vapor inside the oven.

7. Baking this bread requires preheating oven to 200'C. If your oven has the right bread baking program then you can use it. I recommend baking in the configuration of the working top and bottom heater, without the thermal fan function enabled. It's about 40 minutes to bake bread. Add a few more minutes if his skin is still not properly browned, and the extracted bread after tapping the fingers on the bottom will not give a deaf pop.

8. The final stage is the proper cooling of the baked bread. Take out the loaf on the metal grill separating it from the surface of the countertop. It is important that the bottom of the bread has the ability to get rid of excess moisture. We cool the bread until its temperature roughly equals the ambient temperature.

Bon Appetit :)


bread with feta

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