Remember a few weeks ago when I told you guys how I put a post together?
Friends is definitely still part of the process (I’m watching an episode as I’m typing this), but there’s something new in the mix now.
I. just. can’t. stop.
Why is it so addicting?
Why can’t I go more than 30 minutes without checking to see what’s new?
Why in the world didn’t I think of this first?!?
Thanks to Pinterest, I have my Christmas wish list full of boots that I love but won’t check the price tag because I know they cost more than our car payment.
I’ve got my dream wardrobe pinned…but all the clothes are on other people.
I’ve planned a redo of every room in house – even the ones I don’t plan on redoing.
Paint colors? I have more pinned than I have walls to paint.
Food? Check, check, and double check.
Nick and I easily got through the first 3 pounds of feta that I won, but we’ve still got 7 left in the freezer.
We made salads. We baked it. We crumbled it into eggs (soooo good).
And I was running out of ideas.
Then I hit my bread baking rhythm a few weeks ago and was cranking out a few loaves a week.
I like feta with bread and on bread, so wouldn’t feta be good in bread?
Do yourself (and me) a favor: Bake some bread this week or weekend. Then tell me all about it.
You’ll be happy.
Your kitchen will smell super good.
Your friends and family will think you’re a cooking superstar. And it’s so easy, it’ll barely feel like work.
Plus, you get to eat the fruits of your labor, anyway.
Feta Swirl Bread
Makes: 2 loaves, 12-16 slices each
- 3 cups bread flour
- 1/3 cup honey
- 1/4 cup oil
- 1 Tbsp salt
- 4 and 1/2 tsp active dry yeast
- 2 and 1/4 cups warm water
- 3 cups white whole wheat flour
- 3/4 cup feta, crumbled
- 1 Tbsp fresh oregano
- 1 Tbsp fresh basil
- 1 Tbsp fresh rosemary
- 1 tsp ground pepper
- 1 tsp crushed red pepper
- 2 Tbsp olive oil
- In the bowl of a stand mixer or other large bowl, mix the bread flour, honey/agave, oil, salt, and yeast.
- Add warm water to flour mixture and mix together until the water is incorporated.
- Stir in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
- Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
- Place the dough in a large bowl that has been coated with olive oil. Cover with plastic wrap or a towel and sit in a warm place to rise for 40-60 minutes or until dough has doubled.
- Punch dough down and divide into 2 equal pieces.
- Roll each piece into a rectangle (the width of your loaf pans). In a small bowl, stir the feta, oregano, basil, rosemary, pepper, crushed red pepper, and olive oil together.
- Divide the feta mixture between the two loaves and spread out onto each piece of dough. Roll up the dough and place them seam-side down in greased loaf pans.
- Cover the loaf pans with plastic wrap or a towel and let the dough rise, again, in a warm place 40-60 minutes, or until doubled.
- Preheat oven to 375 degrees and place rack in the middle of the oven.
- Bake bread for 40-45 minutes or until the bread is golden brown and they sound hollow when tapped.
- Remove from the oven and let them cool 5 minutes before removing from the pans.