Rigani Cheese Bread

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Servings: 12 Difficulty: Advanced
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A rustic, herb-infused Greek flatbread studded with salty feta cheese
Rigani Cheese Bread recipe image
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Rigani Cheese Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 967.3

Description

This rustic Rigani Cheese Bread is a celebration of traditional Greek flavors, combining the earthy aroma of dried oregano (rigani) and fresh mint with the sharp, salty tang of feta cheese. The dough, made with whole wheat flour, offers a hearty texture and robust flavor that pairs perfectly with olive oil dips or as a side to grilled meats and vegetables. The bread features a crisp, golden-brown crust and a soft, chewy interior. It is an excellent choice for casual gatherings, dinner parties, or a simple weeknight meal. The combination of herbs and cheese creates a savory experience that is both comforting and sophisticated. Enjoy it warm from the oven for the best flavor and texture.

Ingredients

Directions

  1. Sprinkle the yeast over the tepid water in a small bowl and let stand until foamy, about 10 minutes.
  2. Whisk 2 tablespoons of olive oil and the salt into the yeast mixture.
  3. Sift the whole wheat flour into a large mixing bowl, make a well in the center, and pour in the yeast mixture.
  4. Knead the dough for 10 minutes, adding additional flour if necessary, until it forms a firm, elastic ball.
  5. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot for 2 hours.
  6. Knead the rigani, mint, and crumbled feta cheese into the risen dough until evenly distributed.
  7. Lightly oil a heavy baking sheet and place the dough in the center.
  8. Form the dough into a round loaf and flatten it to a thickness of 2 inches.
  9. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for 1 hour.
  10. Preheat the oven to 350 F (177&# 194;°C).
  11. Using a sharp thin blade, slash the top of the loaf diagonally in 2 or 3 parallel lines.
  12. Brush the top with the remaining 1 tablespoon of olive oil and bake for 25 minutes.
  13. If using an egg wash, brush with beaten egg yolk and bake for an additional 15 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 967.3kcal
% Daily Value *
Total Fat 33.8g52%
Saturated Fat 14.2g71%
Cholesterol 53.6mg18%
Sodium 3421.7mg143%
Total Carbohydrate 136.1g46%
Dietary Fiber 18.3g74%
Sugars 4.4g
Protein 35.8g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe included an egg yolk wash for a glossy finish, though it was not listed in the ingredients. If you wish to use it, beat one egg yolk with a teaspoon of warm water and brush it on after the initial 25 minutes of baking.

Ensure the feta cheese is well-drained to prevent the dough from becoming too wet. Crumble it by hand for better distribution.

Rigani is a specific type of Greek oregano. If unavailable, regular dried oregano can be substituted.

Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: greek, bread, feta, cheese, rigani, oregano, mint, whole wheat, yeast, homemade, herb bread, flatbread, savory, baking, vegetarian, dinner, snack, mediterranean, rustic, artisan
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