FETA CHEESE BREAD
500 g (1 lb) feta cheese, crumbled
500 g (4 cups) flour
2 tsp baking powder
4 eggs, beaten
500 ml (2 cups) milk
75 g (melted butter
With the exception of 1 tbsp of butter, combine all the
ingredients, mix well and transfer to a 22 cm (9 in) buttered round baking dish.
Sprinkle with the remaining butter and bake in an oven preheated to 190 C (375) for about 25 minutes until crisp
and golden brown.
½ litre (2 cups) milk
75 g (5 tbsp) melted butter
With the exception of 1 tbsp of butter combine all the
ingredients and transfer to a well-greased round baking dish. Sprinkle with the remaining butter and bake
in an oven preheated to 180 C (350 F) for25 minutes, until golden brown and
crispy. Serve warm.
ONION BREAD
6 spring onions or 1 onion, peeled and finely chopped
7 g (½ oz) dried yeast
12 cl (½ cup) warm water
12 cl (½ cup) olive oil
3 eggs000
Salt and freshly ground black pepper to taste
250 g (2 cups) plain flour
3 tbsp finely chopped dill
125 g (5 oz) feta cheese, crumbled
To prepare the dough[J1],
dissolve the yeast in warm water for3-5 minutes. Stir in a tbsp of olive oil, 1
egg, salt, and pepper. Combine with flour
and knead for 5 minutes. Cover the dough
with a cloth and a small blanket and leave it to rise in a warm place until
doubled in bulk, about 2 hours.
Meanwhile, sauté the onions in the remaining olive oil until
soft and translucent add the dill and let cool.
When the onion mixture has cooled beat the remaining eggs and add them
to it.
Divide the dough in half and roll out one piece to fit the
bottom of a well oiled 22 cm (9 inch) round baking dish and sprinkle with the
feta and onion mixture. Roll out the remaining dough and put it on top. Score
the top into portions and brush with extra olive oil. Preheat oven to 180 C (350 F) and bake for
25-30 minutes until crisp and golden brown.
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