Greek Feta Bread
Submitted by piano
Greek feta bread with crumbled feta and whole eggs sealed inside a honey-sweetened yeast dough, topped with poppy seeds and baked golden. A savory stuffed loaf worth the rise time.
YIELD
1 loafPREP
2 hrsCOOK
45 minREADY
3 hrsPicture slicing into a golden, poppy seed-crusted loaf and finding pockets of melted feta cheese and baked egg running through the crumb. That’s the surprise at the heart of this Greek-style bread. The dough itself is lightly sweetened with honey and enriched with olive oil, giving it a tender chew that balances all that salty, tangy feta.
The technique here is what sets it apart: you roll the risen dough into a rectangle, crumble feta across the center, crack whole eggs right on top, then fold and seal everything inside before the final rise. Those eggs bake into the cheese and create rich, custard-like streaks throughout the loaf.
Two rises plus a 20-minute proof after shaping give this bread the airy structure it needs to hold all that filling without turning dense.
Kitchen Tips
- Make sure your water is truly lukewarm (not hot) when activating the yeast, or the honey’s sugars will feed dead yeast and you’ll get zero rise
- Pinch the dough seams tightly. Any gaps and the egg will leak out during baking
- Let the loaf cool completely before slicing or the interior will be gummy
- An egg white wash before baking gives the crust that bakery-level shine
Variations
- Add chopped kalamata olives and sun-dried tomatoes to the filling for a Mediterranean loaded version
- Substitute halloumi or goat cheese for a different tang
- Brush the top with garlic butter instead of egg wash for extra richness
Ingredients
Directions
In large mixing bowl, combine water, yeast and honey.
Let sit in warm place until mixture foams.
Stir in 1½ to 2 cups flour, or as needed to create thick batter, mixing well with wooden spoon.
Let batter rise in warm place for 30 minutes.
Stir in oil and enough flour to form kneadable dough.
Turn onto lightly floured surface and knead for 5 to 8 minutes, or until dough becomes elastic and less sticky.
Place in clean, lightly oiled bowl.
Let dough rise in warm place for 1 hour.
Punch down, and let rise again for 30 minutes.
Lightly oil large baking sheet.
On floured surface, roll dough into large rectangle.
Crumble the feta cheese into middle, then break eggs onto cheese.
Quickly fold up sides of dough, completely enclosing feta and eggs, and pinching edges to seal.
Place loaf on baking sheet, and brush with beaten egg white.
Top with poppy seeds.
Let loaf rise for 20 minutes.
Bake at 350℉ (180℃) F for 45 minutes or until golden.
Let cool before slicing.
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