Herby Feta Loaf
Indulge in this mouthwatering Herby Feta Loaf, where the rich, tangy flavors of feta cheese mingle with a medley of fresh herbs for a savory delight. Perfectly baked to golden perfection, this loaf is not just a treat for your taste buds but also a fantastic centerpiece for gatherings. Slice it up, share it around, and watch it disappear!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 10g mint chopped (0.35 oz)
- Parsley chopped
- 50g spinach chopped (1.76 oz)
🥛Dairy & Eggs(7)
- 85g melted salted butter (5.95 tbsp)
- 150 cream cheese
- 1 x egg medium
- Egg for brushing
- 200g feta crumbled (7.06 oz)
- 260ml lukewarm milk (310ml if you’re not using egg) (8.79 fl oz)
- 120g grated mozzarella (4.24 oz)
🫙Pantry Staples(4)
- 480g bread flour (3.84 cup)
- Honey for brushing
- 20g sugar (0.1 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- Salt and pepper
👨🍳 Instructions
- 1
To make the dough, add the ingredients in the order listed above, mix well till combined then knead for 5 to 10 minutes on a floured surface. Cover and leave to rise for 1 hour.
- 2
While it’s rising, mix your filling ingredients well.
- 3
Once risen, roll it out into a rectangle, about 3/4cm thick. Spread the filling as best you can and roll it into a cinnamon roll.
- 4
Slice into 14 pieces and add them to your loaf tin lined with parchment paper. Cover and rest for 40 minutes. Preheat oven to 180C.
- 5
Brush with egg wash and then bake for 10 minutes, turn the oven down to 170C and bake for another 20-22 minutes.
- 6
Brush with honey as soon as it’s out of the oven.
- 7
Enjoy warm or cold.
💡 Pro Tips
- ✓Roll the dough to a uniform 0.75cm thickness before spreading the feta filling, since uneven thickness causes some spirals to overproof while others stay dense, creating an inconsistent crumb across the 14 pieces.technique0.75cm thickness
- ✓During the 40-minute final rest, watch for the dough pieces to visibly puff to about 1.5x their sliced size rather than relying on the clock alone, since ambient kitchen temperature swings of even 5°C can shift proofing time by 15+ minutes.timing1.5x volume increase
- ✓Start baking at 180°C for the first 10 minutes to set the exterior structure and oven-spring the coiled layers, then drop to 170°C for the remaining 20-22 minutes so the feta-filled center cooks through without the crust over-browning.technique180°C then 170°C
- ✓Brush the honey glaze onto the loaf within 60 seconds of pulling it from the oven, since residual surface heat above 90°C helps the honey's fructose dissolve into a thin glossy layer instead of sitting as a sticky, uneven coating.timingwithin 60 seconds
- ✓Use a block feta rather than pre-crumbled feta for the filling, as blocks are packed in brine at roughly 45-50% moisture and crumble to a drier, more tender texture that won't weep excess liquid into the dough during baking.ingredient45-50% moisture
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Herby Feta Loaf
Indulge in this mouthwatering Herby Feta Loaf, where the rich, tangy flavors of feta cheese mingle with a medley of fresh herbs for a savory delight. Perfectly baked to golden perfection, this loaf is not just a treat for your taste buds but also a fantastic centerpiece for gatherings. Slice it up, share it around, and watch it disappear!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 10g mint chopped (0.35 oz)
- Parsley chopped
- 50g spinach chopped (1.76 oz)
🥛Dairy & Eggs(7)
- 85g melted salted butter (5.95 tbsp)
- 150 cream cheese
- 1 x egg medium
- Egg for brushing
- 200g feta crumbled (7.06 oz)
- 260ml lukewarm milk (310ml if you’re not using egg) (8.79 fl oz)
- 120g grated mozzarella (4.24 oz)
🫙Pantry Staples(4)
- 480g bread flour (3.84 cup)
- Honey for brushing
- 20g sugar (0.1 cup)
- 7g instant yeast (0.25 oz)
🧂Spices & Seasonings(1)
- Salt and pepper
👨🍳 Instructions
- 1
To make the dough, add the ingredients in the order listed above, mix well till combined then knead for 5 to 10 minutes on a floured surface. Cover and leave to rise for 1 hour.
- 2
While it’s rising, mix your filling ingredients well.
- 3
Once risen, roll it out into a rectangle, about 3/4cm thick. Spread the filling as best you can and roll it into a cinnamon roll.
- 4
Slice into 14 pieces and add them to your loaf tin lined with parchment paper. Cover and rest for 40 minutes. Preheat oven to 180C.
- 5
Brush with egg wash and then bake for 10 minutes, turn the oven down to 170C and bake for another 20-22 minutes.
- 6
Brush with honey as soon as it’s out of the oven.
- 7
Enjoy warm or cold.
💡 Pro Tips
- ✓Roll the dough to a uniform 0.75cm thickness before spreading the feta filling, since uneven thickness causes some spirals to overproof while others stay dense, creating an inconsistent crumb across the 14 pieces.technique0.75cm thickness
- ✓During the 40-minute final rest, watch for the dough pieces to visibly puff to about 1.5x their sliced size rather than relying on the clock alone, since ambient kitchen temperature swings of even 5°C can shift proofing time by 15+ minutes.timing1.5x volume increase
- ✓Start baking at 180°C for the first 10 minutes to set the exterior structure and oven-spring the coiled layers, then drop to 170°C for the remaining 20-22 minutes so the feta-filled center cooks through without the crust over-browning.technique180°C then 170°C
- ✓Brush the honey glaze onto the loaf within 60 seconds of pulling it from the oven, since residual surface heat above 90°C helps the honey's fructose dissolve into a thin glossy layer instead of sitting as a sticky, uneven coating.timingwithin 60 seconds
- ✓Use a block feta rather than pre-crumbled feta for the filling, as blocks are packed in brine at roughly 45-50% moisture and crumble to a drier, more tender texture that won't weep excess liquid into the dough during baking.ingredient45-50% moisture