This Feta Cheese Dill Bread Loaf is a tangy and dense sandwich loaf filled with fresh dill and feta cheese. Makes for great sandwich bread.
I have fully admitted time and time again that my husband and I are carb people.
Especially when going low carb literally killed my husband (luckily he recovered).
We eat a lot of soup and salads and with that we usually always have some sort of bread.
Sometimes in a tortilla and sometimes in loaf bread.
Just depends if I baked anything that day.
One thing we both LOVE to eat as a snack is cucumber, feta cheese, and olives all tossed in either Greek or Italian dressing.
If we don’t eat it plain we usually wrap it up in a tortilla with hummus or sometimes on sandwich bread.
I decided we needed a bread that would go great with the simple salad we eat all the time.
So out came the feta and I grabbed some dill from my garden and I created this Feta Cheese Dill Loaf Bread.
It’s a denser bread that is almost cake-like.
But man does it make for a great sandwich.
Especially if you toast it a little and the feta kind of melts a little.
If you are looking for a change to your normal sandwich loaf then this is your new bread.
And as always it’s a great day to order my cookbook.
Want More Bread Recipes?
- 2 1/4 tsp active dry yeast
- 1 cup warm water(110F)
- 1 cup feta cheese crumbles
- 2 TBSP granulated sugar
- 2 tsp onion powder
- 1 ½ TBSP fresh dill, minced
- 2 tsp salt
- ¼ tsp baking soda
- 1 whole egg
- 2 tsp olive oil
- 3-3 1/2 cups bread flour
- Dissolve yeast in the warm water at the bottom of the mixing bowl. Let sit for about 5 minutes until it becomes creamy in color.
- Add all the ingredients except the flour and mix well.
- Attach the dough hook to the mixer.
- Add flour 1 cup at a time until you have a soft dough…it’s pretty sticky too.
- Knead bread for 5 minutes. If you are doing it by hand, knead for about 8 minutes.
- Place dough in a lightly oiled bowl, cover with plastic wrap and place in a warm place.
- Let rise until dough has doubled, about 1 ½ hours.
- When dough has doubled, punch it down and shape into a log shape the size of your loaf pan.
- Place into a greased 9-inch loaf pan.
- Cover loaf with plastic wrap and again place in a warm place. Let rise again for about an hour.When loaf has risen, preheat oven to 350F.
- Bake loaf for 30 minutes, then cover with aluminum foil to prevent over browning and bake another 15-20 minutes longer.
- Let cool for 5 minutes and then remove from pan and continue to cool on a rack.