I definitely bake this twice a week—Greek cheese bread.

In a large bowl, combine the flour, sugar, salt, and yeast. It’s important that the yeast doesn’t come into direct contact with salt, as it can lose its potency – that’s why I always mix it with the flour and sugar first. Then I add the warm water and olive oil and mix everything with a wooden spoon until the ingredients start to form a dough.

Step 2:

I knead the dough on a lightly floured surface until it becomes smooth and elastic – about 8-10 minutes. If the dough is too sticky, add a little more flour, but not too much, so that the bread turns out tough.

Step 3:

I return the dough to the bowl, cover with a damp cloth, and let it rise for about 1 hour, or until it has doubled in size. This is when the slightly sweet aroma of fermenting flour and yeast fills the kitchen.

Step 4:

After it has risen, I add crumbled feta cheese, grated Kasseri cheese, and fresh herbs. I knead gently to distribute the ingredients evenly. If the cheese is too dry, you can lightly drizzle it with olive oil before adding it to the dough.

Step 5:

I form a loaf or small round loaves and place them on a baking sheet lined with parchment paper. I let the dough rise for another 15 minutes.

Step 6:

Before baking, I brush the loaf with a beaten egg to achieve a beautiful, golden, and shiny crust. Bake for about 35 minutes at 375°F, or until the loaf is golden and springy and sounds hollow when tapped.

Variations and Tips

Instead of mint or oregano, you can add fresh dill or basil, which complement the cheese wonderfully.

If the dough is too hard, try using more olive oil or a little less flour when kneading. You can also add sliced ​​olives or sun-dried tomatoes to the filling for a richer flavor.

If the cheese browns too much during baking, cover the bread with aluminum foil for the last 10 minutes of baking.

If you don’t have instant yeast, you can use fresh yeast, remembering to double the amount and dissolve it in warm water with a pinch of sugar.

How I like to serve it:

This cheese bread is the perfect companion for light salads and olives on a summer table or for warm soups on cool autumn afternoons. It also works great as a base for breakfast with a fried egg and fresh tomatoes. Drizzled with extra olive oil and sprinkled with fresh herbs, it becomes the star of any home party.

Notes

Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer.

To refresh the bread, briefly toast it in the oven or in a dry pan – it will regain its crispness and aroma.

Conclusion: This recipe is my go-to recipe that never disappoints – fragrant, soft, cheesy bread that warms the home and the heart.