How many of us comb through our fridges every now and then end up throwing out sooo much food? Guilt floods and false promises are made that this will never happen again! It’s like throwing lighter liquid on your cash and lighting it with a match. It’s hard to control the food ins and outs when you don’t have sole control of cooking and grocery shopping. Although I try to control the things I make/buy, sometimes things get pushed back to the dark edges of the fridge.
I had some feta cheese sitting in those dark edges and I decided to bring it to the light and make something out of it. Most common use is for salads, but I feel upon a recipe for Feta Dill Bread which is a braided bread. Never braided a bread but ones gotta try.
Feta Dill Bread Braid (from here)
1 1/2 cups warm (100-110 degrees F.) water
2 teaspoons active dry yeast
2 1/4 cups whole wheat flour
2 cups unbleached white flour
3 tablespoons brown sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup crumbled feta cheese
1/3 cup ricotta or cottage cheese
1/2 cup chopped fresh dill weed
2 tablespoon melted butter
3 garlic cloves, peeled and finely minced
In a large bowl combine the water and yeast and let is rest for 2 mins until the yeast has dissolved. Mix in sugar, oil, salt and 2 cups all-purpose flour. Beat with a hand/electric mixer until smooth. If you’re using a electric mixer, switch to a hook, otherwise you can use your hands when you add in the whole wheat flour. Kneed until a smooth elastic ball forms. Lightly oil the bowl and let it sit in a warm area covered for about 30 min or till the dough has doubled in size.
Meanwhile, combine the feta cheese, ricotta (cottage) cheese, egg, dill, butter, and garlic in another bowl. Mix till smooth.
Preheat oven to 380F. Punch down the dough and cut in half. Roll out the 1st ball of dough on a floured surface so it is 10′ by 12′ rectangles. With the narrow (long side) facing you, place half of the filling in a narrow vertical strip down the center of the dough. With a knife, cut the right and left sides of the filling’s dough intro strips.
Now starting from the top, alternately cross the right and left fringes over each other until the bread has been fully braided. Carefully place the bread on an oiled baking sheet and let it sit in a warm area covered for about 30 min. Repeat process on second ball of bread.
Place the bread in the oven for about 30 min or when the bread has browned nicely. Let it cool down just a bit before slicing and serving.
I attempted making Aebleskivers which are Danish pancakes that are filled with jam, and look more like puffs. I didn’t have the pan you’re suppose to use so I tried improvising with a mini muffin pan on top of a flat skillet.
Let’s just say its easier to make normal pancakes and spreading jam on top, which I ended up doing on the last half of the batter.