(5/42) Greek Feta Bread

I’m behind on all of my classes, so I decided to make bread. I had a big honking tub of feta cheese that needed to be used immediately, so I looked up feta bread and found this.

Result: Nice bread structure, very soft crumb (the inside of the bread, i.e. not the crust—that’s right, I speak in the language of artisan breadmakers). I was iffy on the dropping the egg and folding the dough around it part, but I guess it worked. There was just a layer of nicely cooked egg inside. In terms of flavor… BLAND. I didn’t even realize until I tasted the bread that the recipe didn’t call for any salt. I guess the feta cheese should make up for it, but I don’t think it did. BUT it looks very pretty.

Lesson Learned: Add salt. Always? Hmm. Always. Also, this dough was frickin’ hard to knead, so I screwed around with the recipe. I am my mother.

Feels Like: Artistry/Disappointment

[Recipe]

[Previously: 4/42]