Greek lemon, dill and feta bread
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Loading... - Lucas Moreau
- 06 Mar 2023
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Ingredients
- 375 g (13 oz/3 cups) white strong (bread) flour
- 125 g (4½ oz/1 cup) fine semolina
- 4 teaspoons active dried yeast
- 1 teaspoon caster (superfine) sugar
- 2 tablespoons olive oil
- 60 g (2¼ oz/1 bunch) dill, finely chopped
- grated zest of 1 lemon
- 200 g (7 oz/1 1/3 cups) coarsely crumbled feta cheese, well drained
Method
1. Put the flour, semolina, yeast, sugar and 1½ teaspoons salt in the bowl of an electric mixer with a dough hook attachment. Make a well in the centre and pour 250 ml (9 fl oz/1 cup) warm water and the olive oil into the well. With the mixer set to the lowest speed, mix for 3 minutes, or until a dough forms. Increase the speed to medium, add the dill and lemon zest and knead for a further 8 minutes, or until the dough is smooth and elastic. Add the feta and knead for 2 minutes, or until incorporated. Read More…
