Feta Dill Bread Food
SOURDOUGH FETA DILL BREAD (BREAD MACHINE)
I love the feta dill bread by Barb Gertz, but I wanted to convert it to a sourdough version. This is what I came up with. Time is approximate, as starters can be variable, and does not include time for sponge to develop. Try baking this as rolls for sandwiches.
Provided by duonyte
Categories Sourdough Breads
Time 4h
Yield 1 1 1/2 lb loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Prepare sponge: mix together the water, 1 cup flour and starter in a medium bowl. Cover and set in a warm space. Sponge will take 8 to 24 hours to develop. If you are not ready to bake, it will hold for a couple of days in the refrigerator.
- Set bread machine to dough cycle. Place sponge and all remaining ingredients in pan in order recommended by the manufacturer. When the dough is completed, transfer it to a large oiled bowl, cover and let rise until doubled.
- Remove and shape loaf as desired. Cover and let rise until doubled. The dough is slightly sticky, and I like to turn it out onto an oiled, not floured, board.
- Bake in preheated 400 deg. oven for 30 minutes, or until it reaches an internal temperature of 200 to 205 degrees.
- Note1: Starters vary considerably about how much time they need to double the loaf. If you are not confident about your starter, you can add 1 teaspoons instant yeast with the dry ingredients to ensure a prompt rise.
- Note2: As with all bread recipes, check the texture of the bread early in the cycle and add additional flour or water, as needed. Feta is variable in the amount of moisture it contains.
- Note3: Unless you know that your sourdough is strong, you may wish to shape immediately after the dough finishes kneading, and let it rise only once.
FETA DILL BREAD
The combination of feta cheese and dill provides a melding of flavors so rich, this bread is a meal in its self. Is great with wine, cheeses or make a sandwich.
Provided by Barb G.
Categories Yeast Breads
Time 3h15m
Yield 1 loaf bread
Number Of Ingredients 11
Steps:
- Add the ingredients to a 1 1/2-or 2-pound bread machine according to the manufacturer's directions.
- Select the basic white bread cycle and desired color setting.
Nutrition Facts : Calories 2049.3, Fat 42, SaturatedFat 24.6, Cholesterol 311.6, Sodium 3233.7, Carbohydrate 337.6, Fiber 12.9, Sugar 34.1, Protein 74.1
COURGETTE, DILL & FETA BREADS
These easy to bake rolls are delicious stuffed with your favourite sandwich fillings for picnics, buffets or just as a snack
Provided by Good Food team
Categories Buffet, Side dish, Snack, Supper
Time 1h5m
Yield Makes 12 rolls
Number Of Ingredients 5
Steps:
- Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions - but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don't worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size.
- Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour - it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again.
- Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel. Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.
Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
FETA SCONES WITH DILL AND CHIVES
Disclosure: This post may contain affiliate links.These savory Feta Scones are addictively good. They have a tender texture and a nice tang from the feta cheese...
Provided by Katelyn | Sugary Logic
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper. Stir in the fresh dill and chives.
- Using a pastry blender or two forks, cut in the cold, cubed butter until crumbly and mixture resembles small peas. Carefully stir in the feta, just until incoporated.
- Pour the 1 cup of cream into the mixture, stirring only until the dry ingredients have moistened and mixture holds together when pressed. Carefully knead into a ball.
- Transfer dough ball to a lightly floured surface. Gently press dough into an 8-in circle. Cut into 8 wedges. Place wedges onto a parchment lined sheet tray, leaving about 1-inch between each. Place tray into the refrigerator and allow to cool for about 20 minutes.
- While scones are in the refrigerator, preheat the oven to 425° F. In a small bowl, whisk together the egg and 1 tablespoon of cream. After 20 minutes, remove the tray of scones from the refrigerator. Brush each scone with the prepared egg wash (you will probably not use all of it.)
- Bake scones for about 18 to 20 minutes, or until tops are golden. Allow the scones to cool slightly before eating.
- Store scones in an airtight container for up to 3 days.
DILL, FETA AND GARLIC CREAM CHEESE SPREAD
A favorite at every gathering, the wonderful flavors of this dip become more intense with time. Serve with firm, raw veggies (carrots, etc.) or crackers.
Provided by Bronte Getter
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cream Cheese Spreads Recipes
Time 4h15m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, thoroughly blend cream cheese, feta cheese, garlic, and dill with an electric mixer. Cover, and refrigerate at least 4 hours.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 1 g, Cholesterol 29 mg, Fat 8.5 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 161.1 mg, Sugar 0.4 g
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