Boyar Round Loaf With Feta Cheese
Serve warm... Oh, and this is an incredibly tasty Christmas breakfast :) But even cooled, it goes perfect ;) together with hot soup also...
Total Steps
25
Ingredients
9
Tools Needed
9
Ingredients
- 1 kilogram all purpose flour
- 1 package dry yeast (10 g)
- 400 milliliter lukewarm water
- 3 eggs at room temperature
- 1 teaspoon salt
- 1 teaspoon sugar
- 60 gram butter, melted
- 320 gram grated white or feta cheese
- 1 egg at room temperature, lightly beaten
Instructions
Step 1
Preheat oven to 360F (about 180C).
Step 2
In a large bowl or bowl of an electric mixer, mix warm water, eggs and sugar.
Step 3
In a separate bowl mix 2 cups of the flour, salt and dry yeast and add to the already mixed components. Mix at medium speed and let the mixture rest uncovered for about 10 minutes.
Step 4
Leave aside 1 cup flour for further kneading and rolling.
Step 5
Add the remaining about 2 cups of flour gradually, mixing on low speed with the dough attachments until a soft and elastic ball of dough forms and starts separating from the walls of the bowl.
Step 6
If dough is too soft, add 1-2 tablespoons flour, or if it’s too hard, add 1-2 tablespoons lukewarm water.
Step 7
Cover the bowl with plastic wrap or a cotton cloth and leave to rest for about 30 minutes or until doubles in bulk.
Step 8
Once the dough has doubled in bulk, pour the dough out of the bowl onto a flat floured surface.
Step 9
Divide it into three equal parts and set aside over floured surface.
Step 10
Using some of the left aside flour and with the help of a rolling pin, roll the first rectangular crust that would be about 40x60 cm and about 0.5 cm thick and spread with melted butter.
Step 11
Sprinkle with 1/3 part of the grated feta or white cheese.
Step 12
Roll the second crust with approximately same size and with the help of the rolling pin transfer it onto the first one.
Step 13
Spread the second crust with melted butter and sprinkle with the second 1/3 of the grated feta cheese.
Step 14
Repeat the process with the third crust also.
Step 15
Roll tight the dough up longways.
Step 16
While rolling the crusts, lightly stretch and twist the dough.
Step 17
With a sharp knife cut triangular pieces (about 8-10 cm at the base).
Step 18
Cover the bottom of a baking pan with baking paper and oil well the walls of the pan.
Step 19
Arrange the triangles with the cut side upwards and some space in between, so they will not stick to each other while baking.
Step 20
In the middle of the pan place the last piece of dough.
Step 21
If the baking pan is large enough, arrange a second row inside the first circle, or if it is not - just arrange half of the triangles into a second pan (as I have done myself :).
Step 22
Cover with plastic wrap or cotton cloth and leave to rise in a warm place until doubles in bulk.
Step 23
Once the dough rises, spread carefully with lightly beaten egg.
Step 24
Bake into preheated to 360F (about 180C) oven for 30 minutes or to golden brown.
Step 25
Leave to cool on a rack for about 5 minutes, before getting the loaf out of the pan.