Bread- Rosemary Feta Cheese
Prep time
Cook time
Total time
This recipe is best made as 2 long skinny loaves of French bread. It is possible to make it in a bread pan, which I had to do to enter it in our county fair where it won second place.
Author: Gracehill Bed and Breakfast
Serves: 2 loaves
Ingredients
- 1 ½ cups half and half
- ¼ cup water
- ¼ cup melted butter
- 4 to 4 ½ cups all-purpose flour, divided
- 2 t sugar
- ½ t salt
- 1 package rapid rise yeast
- ¼ cup butter softened
- 6 oz feta cheese grated
- 2 T butter melted
- Fresh cut up or diced rosemary
Instructions
- Melt ¼ cup butter in saucepan.
- Add milk and water and bring temp to between 120-130 degrees F.
- Remove from stove.
- In a separate mixing bowl combine 2 cups flour, sugar, salt and yeast.
- Add the liquid mixture and beat at low speed with an electric mixer until blended.
- Beat another 2 minutes at medium speed.
- Stir in enough remaining flour to make soft dough.
- Turn dough out onto a floured surface; knead lightly 4 or 5 times.
- If made as French loaves, divide dough in half and roll out into a 16” by 8” rectangle.
- Brush each of the rectangles with 2 T of softened butter. Sprinkle 3 oz of feta on each rectangle and sprinkle on fresh rosemary to taste.
- Roll up jellyroll fashion on the long side pinching ends to seal. Place dough seam side down on a lightly greased French bread pan or on a large baking sheet.
- Brush each loaf with the last of the melted butter.
- Cover and let rise in a warm place 85 to 100 degrees for 45 minutes or until doubled in size.
- Bake uncovered 375 for 15 minutes, then reduce temp to 350 and bake an additional 20 more minutes or until loaves sound hollow when taped.
- Remove from pans and cool on wire racks.