No Knead Feta Bread
Bread and cheese are a match made in heaven. But cheese in bread? Now we're really talking! This recipe is the stuff of dreams: a simple recipe that even the most intimidated baker can take on, yielding a stunning, crispy exterior and a soft, tender, feta-studded interior.
Servings: 10 slices
Equipment
Ingredients
- 3 cups all-purpose flour plus more for dusting the counter and top of the bread
- 1 teaspoon salt
- ½ teaspoon active dry yeast check the expiration
- 1 ¾ cups warm water between 100F and 110F (37C to 43C)
- 150 grams feta cheese cubed
- 1 teaspoon dried oregano to taste
- additional flour for dusting the counter and the top of the bread
Instructions
- Note: The water must be between 100F and 110F degrees (37C to 43C ). If the water is too hot or too cold the yeast will not activate.
- In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands. Add the water and mix with a spatula until you have a sticky dough. Fold in the cubed feta cheese and sprinkle in the dried oregano.
- Cover the bowl with a clean kitchen towel (or plastic wrap) and let rest at room temperature for at least 4 hours or overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
- After the dough has tripled in size, uncover it, and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
- You do not need to KNEAD the dough. You can simply move it around until you have a really nice and soft dough that is no longer sticky and is oval in shape.
- Place the loaf into any oven-safe dish lined with parchment paper. Place a lid on the dish, and place the dish in a cold oven (an oven that is NOT preheated).
- Turn the oven on to 450F (230C) once the bread is inside. Bake the bread with the lid on the dish for 30 minutes. After 30 minutes, carefully remove the hot lid from the dish and bake the bread for another 25 to 30 minutes. The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 1 hour from the moment you place the bread into the cold oven.
- The bread is done once it’s light and golden all over. Let it cool for 5 to 10 minutes and dig in! Enjoy.
- To store leftover bread, let the bread cool completely, wrap it up in plastic wrap, beeswax wrap, or a clean kitchen towel, and store the bread on the counter. This bread is always best served warm the same day.
Video
[adthrive-in-post-video-player video-id="FKXjLoy7" upload-date="2025-01-19T00:00:00.000Z" name="No Knead Feta Bread" description="Hold onto your baking dishes...we're about to break the internet, again! ? It brings me so much joy to see my amazing readers (you!) baking my No Knead Breads in kitchens around the world and making these recipes go VIRAL. Today I'm introducing a new variation on this "wonder bread," and it's a tasty one: No Knead Feta Bread. Salty, sophisticated, and deceptively easy to make; you will wow your friends when you bring a loaf to your next dinner party. ? As with all of my no knead bread recipes, this one is for beginners and baking skeptics. Read the recipe carefully, and be prepared for the simplest, most delicious bread of your life."]
Nutrition
Calories: 177kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 406mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 64IU | Calcium: 81mg | Iron: 2mg
