Cheese Bread

Last week, while shop around with my friend, the bleeding gum, he suggested me the feta cheese. So, according to his suggestion, i just have a try.

This round, i followed his folding method (of mr bertinent) to "exercise" the dough, by the time just mixed in all the ingredient, in friday evening.

I prepared the yeast (half teaspoon) with 1 cup of white flour, plus 1 cup water, put for 3 hours as the first fermentation. Then mixed in the bread-baking remaining ingredients for 2 loaves, and start the workout. Within couple of minutes, the dough is really become smooth and non-sticky to the table.

After that, the dough was left for 2 hours, and re-folding again. By that time, almost mid-night, and i decided to left it until next morning.

After 6 hours, i divided the dough into 2 equal part. One rolled with raisins, while the other with the feta. Put inthe baking tray for another one hour for settling. Surprisingly after one hour, the raisin mixture was growing little bit, not too big as previous white bread, caused by the heavier weight of raisins. Sadly, for the feta dough, not much growing it has. Anyway, I put these 2 tray into the baking oven after preheated it to 230 celcius, with my newly purchased thermometer, sprayed with the mist to create steam within it.

My second surprise in that morning appeared. During the early minutes in the owen, raisin dough grow very little, but feta dough grow much higher than it's neighbor, so a bit curve shape on the top. :)

But as the first time baking with so high initial temperature, i stopped the oven after 30 minutes, and took out the loaves. So, the outer skin won't so much brown.

But the texture of this 2 loaves really great, although the feta cheese not fully melted and integrated into the dough.

Perhaps, the next cheese loaf i will try with other type of cheese. Any recommendation from you? Thanks anyway!