Greek Feta Cheese Bread Tiropsomo Recipes

GREEK CHEESE BREAD (TIROPSOMO)

Steps:

• Put the flour in a mixing bowl and sprinkle the salt evenly over it. Create a small dip in the centre of the flour and add the yeast diluted in tepid water along with the honey.
• Mix the yeast and honey in with some flour and then let it rest in a warm place for 15 minutes. Add enough tepid water to make a pliable but not sticky dough.
• Knead it in the bowl enough to make it into a ball and then transfer it to a working surface and knead it for at least 10 minutes as you knead for bread.
• Put it back in the bowl, cover it with cling film, put it in a warm place and let it rise to double its size.
• Brush a shallow 36cm oven dish with the oil and place the dough in it, flattening it with the palm of your hand so that it covers the whole of the bottom of the dish.
• Sprinkle the crumbled feta cheese evenly over the dough, pressing it in with your fingers. Sprinkle the oregano over it. Brush the edges well with the olive oil and pour the remainder over the feta.
• Let it rise uncovered in a warm place for 30 minutes. Bake in a preheated oven at 250 degrees Celsius for 30 minutes or until it has a golden brown colour.

GREEK FETA BREAD: TIROPSOMO- SOFT & DELICIOUS!

Steps:

• Make the starter: Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes. Note: A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used. Combine the remaining flour and salt in a bowl and whisk together. Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes. Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature. Pour 1-2 tablespoons of olive oil over your work surface and rub it all around. This will keep the dough from sticking. ​Punch down the dough and transfer it to the work surface. Press it with your hands and form it into a 15 inch circle. Crumble the feta and add it to the top of the dough. Gather the ends of the circle and bring them towards the center to cover the feta cheese.Smoothe the top out and flatten it. Flip the dough over. Sprinkle some semolina flour on top of a baking tray or line it with parchment paper. Transfer the feta filled dough to the tray and press it to form a 13-inch round. ​Cover with a clean kitchen towel and set aside to rise for about 30 minutes. In the meantime, preheat the oven to 425 °F, 220 °C. Once the dough is puffy, remove the towel or plastic wrap and make some indentations on the top using your fingertips. Combine the melted butter and cream in a small bowl and whisk them together. Brush the mixture over the top of the dough and sprinkle the sesame seeds on top. Bake for 25-30 minutes. Allow the bread to rest for 15 minutes before serving.

TIROPSOMO ( GREEK CHEESE BREAD)

Steps:

• In a bowl mix yeast and water Let stand for 15 min.
• Put flour in a bowl, add dissolved yeast and gently mix.
• Add salt and sugar.
• Knead adding lukewarm water until the dough is soft not sticky, Cover with a towel, Let stand and rise Knead 2 or three times and divide dough in 8 little pieces.
• With the rolling pin spread the dough forming round flat cakes.
• Spread some oil on each cake.
• Place 1 tsp of crumbled feta on each cake and fold Deep fry until golden.

TIROPSOMO: GREEK FETA CHEESE BREAD

Steps:

• This bread is simply wonderful! I mean, could there be a more perfect combination? Feta & Bread. Enough said. It's really healthy too, since I make it in mostly whole wheat flour. Not only is it great to eat just as is, but it's a wonderful sandwich bread as well. Can you taste the flavor?!Just go ahead and make it! Make extra, it's addictive!The best part about this recipe (other than the extremely delicious factor) is that it can be frozen ???? Since this recipe makes a pretty big batch, 9 little spirals, bake as many as your family will eat and freeze the rest for when that craving hits.I love the heartiness that whole wheat flower adds to this recipe. You can make it exactly like I do or switch it up a few different ways:1) with all white, unbleached bread flour2) with all whole wheat flour (it will be more dense and not as light, but still yummy)
• Mix the yeast in the warm water.
• Place the flour and the salt in a pot, large bowl or bucket. It should be able to hold 6 quarts. Mix well with a whisk so that the salt gets incorporated.
• Add water and yeast mixture and mix with a wooden spoon or with your hands. You do not have to knead this dough. Just mix until everything is incorporated making sure that the dough stays wet and sticky. Add 1/4 cup of water if needed. If you are using half whole wheat flour, you will need to add water.
• Once it is all mixed, cover loosely leaving some room for gases to release. Leave it alone to rise, undisturbed for about 2 hours.
• Put the container in the refrigerator and let it rest overnight.
• The dough will stay fresh up to 8 days. It's a good idea to make a double batch if you plan on making fresh bread often during the week. The longer it stays in the refrigerator the more sourdough flavor will develop.
• When you are ready to bake a fresh loaf of bread, take about a large grapefruit sized ball of dough out from the refrigerated mixture. Form it into 3 round balls. Each ball will create 3 feta filled spirals of bread. So keep that in mind. The entire batch of dough will make a total of 9 spiral loaves which you may bake in one day or you may freeze for a later time.You do not have to utilize all of the dough for this recipe. You may save it and make a whole wheat cinnamon raisin bread or whole wheat Italian bread.... Do this by storing the remaining dough back in the refrigerator until ready to bake ????
• Cut each round ball of dough into 3 equal pieces and dust with some flour if they are too sticky. Set them aside to rest covered with a clean kitchen towel for 15 minutes up to 1 hour. The closer the dough is to room temperature, the easier it will be to stretch out and fill.
• Once the dough has rested, dust your work surface with very little flour and roll it out into a long oval about 12-13 inches long. If the dough has rested for a long time, you will be able to stretch the dough easily with your fingers by pressing it down and pushing it as I did in the video demonstration. You may also use a rolling pin if you prefer.
• Sprinkle some oregano on top of the dough and crumble feta down the center of each strip from top to bottom. Be generous ????
• Fold the dough over the feta and pinch the edges all around with your fingers. If you have applied too much flour and it is not sealing, wet your fingers and then seal it all around. Keep it in the shape of a long strip.
• Sprinkle the freshly chopped rosemary over the strip from top to bottom.
• Roll the dough from the bottom going up to form a pinwheel. Just like you would roll up a cinnamon roll ????
• Repeat this process with all of your dough.
• Line a baking sheet with parchment paper and sprinkle some semolina flour where you will place the pinwheels.
• Put the pinwheels on the baking sheet over the semolina flour and cover with a clean kitchen towel. Set them aside to rise for about 1-1 and 1/2 hours, depending on how warm your home is. They will almost double in size.
• Preheat your oven to 500 degrees while the dough is rising. Remember to set a cast iron pan either on the bottom rack or on the flour of your oven. It is also a good idea to keep a pizza stone in there also. It helps make for a bakery quality bread.
• Freezing instructions: You may freeze the extra feta bread dough that you have prepared before it rises. Just place it in a plastic freezer bag and into your freezer. When you are ready to bake it, defrost it overnight in the refrigerator and then place it on a parchment paper lined baking sheet with semolina flour on top. Cover with a clean kitchen towel and set aside to rise for about 1-1 and 1/2 hours or until almost doubled in size and then follow the remaining baking and cooling instructions.
• While the dough is resting and rising, preheat the oven to 500 degrees and place a cast iron skillet on the floor of the oven. Place oven tiles or a pizza stone near the middle of the oven. Make sure that the oven preheats for at least 35 minutes. Longer is better!
• When the dough is ready to bake, brush the tops with some water and sprinkle some sesame seeds over the tops with some more rosemary.
• Place your baking sheet with the bread in it in the oven and pour a glass of ice water into the cast iron skillet that is on the bottom of your oven. This will create steam, so be careful.
• Close the oven and immediately lower the temperature to 450 degrees.
• Bake for 30 minutes and then remove the bread from the baking pan and place it on the oven stone or pizza stone and bake it for about 5-7 more minutes or until the bread emits a hollow sound when you knock on the bottom of it. If you do not have a pizza stone, just let it continue to bake in the baking sheet until ready.
• Note: Baking time varies depending on the size of your loaves of bread. Smaller loaves will cook faster and larger ones will take some extra time.
• Remove from oven when ready and let it rest and cool for 15 minutes before slicing.
• This feta bread tastes best warm. Store any leftovers in an airtight bag or container and reheat in the oven until warm again before serving.
• Enjoy!!!

GREEK CHEESE BREAD (TIROPOSOMO)

Steps:

• Put the flour in a bowl and mix in the salt evenly. Mix the honey and the yeast with the 1/2 cup of water. Make a small dip in the center of the flour and add the yeast/honey water. Mix just a small amount of the flour into the yeast/honey water and cover the bowl and set it in a warm place for 15 minutes. After 15 minutes, mix in the rest of the flour, along with enough additional water to make a soft, but not sticky dough. Mix the additional water in a little at a time. Gather the dough into a ball and turn it out onto a working surface and knead it until it is smooth and pliable (about 10 minutes).
• Put the dough back in the bowl, and cover it with plastic wrap and let it rise in a warm place until double in size.
• Brush a shallow oven dish with oil and place the dough into it. Flatten the dough out with your hands, to cover the bottom of the dish. Sprinkle the crumbled feta cheese evenly over the dough and press it in with your fingers. Sprinkle the oregano evenly over the cheese. Brush the edges of the dough with olive oil and pour the rest of the oil over the cheese.
• Let the dough rise uncovered for 30 mins and place in a preheated 450 oven for 30 mins, or until it has a golden color.
• Enjoy!

NO-KNEAD, EASY GREEK OLIVE BREAD

Steps:

• Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
• In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
• Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
• Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
• Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
• Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
• Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
• Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.