Tasty Loaf with Cheese

26/04/2017
Topato
fromTopatoNovice339956945
"You`ll forget about all other kinds of loaves, as soon as you try this Tasty Loaf with Cheese."
Preparation3 min.
Cooking40 min.
Тotal43 min.
Servings6
Cook
Be the first to cook this recipe
  • Views45
  • Views per month2
  • Views per week2
  • Rating3 out of 5

Ingredients

  • yeast - 1 1/3 tbsp (21 g)
  • water - 1 cup (250 ml) warm
  • yoghurt - 1 cup (250 ml)
  • eggs - 2 (yolk for smearing)
  • butter - 2 tbsp
  • salt - 1 tsp
  • sugar - 1 tsp
  • flour - 4 cups (950 g)
  • butter - 4/5 cup (200 g)
  • cheese - 5.5 oz (150 g), grated
  • feta cheese - 3.5 oz (100 g)
  • oil - 2 tbsp + a little more for smearing the oven dish
  • cheese - 5.5 oz (150 g), grated, for sprinkling on top

Preparation

Put the yeast in a bowl, add the sugar and warm water, stir. Add a little flour, enough to get a sludge.

Cover it and leave the yeast to activate. In a large bowl, mix 1 egg + 1 egg white (leave the yolk for smearing), the yoghurt, soft butter (4/5 cup (200 g)) and salt.

Stir, add the effervescent yeast, stir and gradually add the sifted flour, knead a soft, nonstick dough.

Smear the dough with oil and cover with plastic wrap to keep it fresh. Leave it to rise in a warm area until doubled in volume.

After it's risen a bit, finish kneading and divide the dough into 2 balls. Take 1 ball and roll it out into a sheet 1/8" (4 mm) thick.

Smear it with softened butter, sprinkle generously with the feta cheese and cheese. Roll it up into a roll and cut it into pieces about 2 1/2″ (6 cm) long.

Arrange them in an oiled oven dish with the cuts facing up - pinch them closed so the cheese doesn't spill out. Do the same for the other ball of dough.

Cover loosely with plastic wrap and leave for about 1 hour to rise. Smear with the set aside yolk, mixed with 2 tbsp oil, and bake in a preheated 338°F (170 °C).

After 15-20 min. of baking, sprinkle with the grated cheese and bake to a golden color!find similar recipes here

5 0
4 0
3 1
2 0
1 0
Give your rating:

Comments

Be the first to comment