Mount Pelion Cheese Bread – Tiropsomo

I have been baking this cheese bread twice because I really loved it! These Mount Pelion Cheese Bread is stuffed with tasty feta cheese. They are delicious, a little sweet and soft.

I have eaten a lot of cheese bread but I have never tried bread stuffed with feta cheese before. So I’m surprised that this bread turn out quite tasty. It is shaped into snail like shape, topped with sesame seeds. I find that Bulgarian feta cheese tastes better than Danish feta, which is easily available at big supermarkets like Coles and Woolworth. If you can find Bulgarian feta cheese where you live, do give it a try.

You’ll make 4 small loaves from this recipe. So let’s get started.

  1. If using dry yeast, combine flour, salt and yeast in the mixing bowl. If using fresh yeast, mash it with the lukewarm water in a bowl to a smooth paste. I usually use dry yeast as it is easily available and easy to use. 1 packet is 7g so I would use 1 packet for most of the bread recipe.
  2. Make a well in the center of the dry ingredients, add in the olive oil, honey, egg white and milk. If using fresh yeast, add in the paste into the dry ingredients. Using a hook attachment, mix into a soft dough, about 15 mins. Remember to test the dough using the windowpane test. Shape the dough into a ball.
  3. Oil the bowl with some olive oil so the dough won’t stick to the bowl. Put the soft dough into the oiled bowl and brush the top of the dough with some olive oil to prevent it from drying out (optional). Cover with a cling film and leave to proof until double in size, about 1 hour.
  4. After it has double in size, tip the dough out to a pastry board and knead for a few seconds. Cut the dough into 4 pieces and shape it to a ball.
  5. Take one dough and roll it to a rectangular shape. Place a quarter of the feta cheese along the center of the rolled dough. Fold the dough to cover the cheese. Pinch the edges together to form a long roll. Repeat with the rest of the dough.
  6. With the seam side down, coil the rolls in spirals and tuck the end of the roll under the dough so it won’t come off when it’s doubling in size.
  7. Place the snail like shaped dough onto a baking tray lined with baking paper. Brush the dough with melted butter.
  8. Leave the dough to proof until double in volume, about 40 mins. Preheat the oven to 200 degree Celsius. Beat the egg yolk with 1 tsp of water. Brush the top of the dough with egg yolk mixture and sprinkle with the sesame seeds.
  9. Bake for 30-35 mins, or until the top is golden brown. Let cool on a wire rack and serve warm.
Prepare the ingredients

Recipe Note:

Different types of flour absorb water differently so you might need to adjust the amount of water needed for the dough. For starters, use all the milk as recommended in the recipe then add more water if necessary.

Baking Equipment:

  • Bowl
  • Mixer with hook attachment
  • Dough scrapper
  • Cling film/tea towel
  • Digital scale
  • Measuring spoons
  • Pastry board/mat
  • Pastry brush
  • Baking tray
  • Cooling rack
  • Baking paper

Mount Pelion Cheese Bread - Tiropsomo

  • Servings: 4 Small Loaves
  • Difficulty: Medium
  • Print

These Mount Pelion Cheese Bread is stuffed with tasty feta cheese. They are delicious, a little sweet and soft.

Adapted From: Greece, The Cookbook by Vefa Alexiadou [page 507]
Prepared By: Caroline|Sweetest Hour
Cuisine: Greek
Keywords: Greek bread recipe, cheese

Ingredients

  • Plain flour : 150g
  • Bread Flour: 150g
  • Lukewarm Water : 5 Tbsp (note 1)
  • Yeast : 1 Packet (note 2)
  • Salt : 1 Tsp
  • Honey/Sugar : 1 Tbsp
  • Lukewarm Milk : 120 ml
  • Olive Oil : 4 Tbsp, extra for brushing
  • Feta Cheese : 400g
  • Egg White : 1
  • Egg Yolk : 1, for egg wash
  • Sesame Seeds : 2 Tbsp
  • Melted Butter : For brushing

Directions

  1. If using dry yeast, combine flour, salt and yeast in the mixing bowl. If using fresh yeast, mash it with the lukewarm water in a bowl to a smooth paste. (note 1)
  2. Make a well in the center of the dry ingredients, add in the olive oil, honey, egg white and milk. If using fresh yeast, add in the paste into the dry ingredients. Using a hook attachment, mix into a soft dough, about 15 mins. Remember to test the dough using the windowpane test. Shape the dough into a ball.
  3. Oil the bowl with some olive oil so the dough won’t stick to the bowl. Put the soft dough into the oiled bowl and brush the top of the dough with some olive oil to prevent it from drying out. Cover with a cling film and leave to proof until double in size, about 1 hour.
  4. After it has double in size, tip the dough out to a pastry board and knead for a few seconds. Cut the dough into 4 pieces and shape it to a ball.
  5. Take one dough and roll it to a rectangular shape. Place a quarter of the feta cheese along the center of the rolled dough. Fold the dough to cover the cheese. Pinch the edges together to form a long roll. Repeat with the rest of the dough.
  6. With the seam side down, coil the rolls in spirals and tuck the end of the roll under the dough so it won’t come off when it’s doubling in size.
  7. Place the snail like shaped dough onto a baking tray, lined with baking paper. Brush the dough with melted butter.
  8. Leave the dough to proof until double in volume, about 40 mins. Preheat the oven to 200 degree Celsius. Beat the egg yolk with 1 tsp of water. Brush the top of the dough with egg yolk mixture and sprinkle with the sesame seeds.
  9. Bake for 30-35 mins, or until the top is golden brown. Let cool on a wire rack and serve warm.

Recipe Note:

  1. If you are using dry yeast, add the water if the dough looks dry when mixing. If you are using fresh yeast, use the water to mix with the yeast to form a paste.
  2. I usually use dry yeast as it is easily available and easy to use. 1 packet is 7g so I would use 1 packet for most of the bread recipe.

Nutrition Per Serving (Based on 4 servings):

NUTRITION INFORMATIONAVE QUANTITY PER SERVING
Calories786kcal
Protein30.8g
Fat (total)45g
– Saturated Fat19.6g
Carbohydrate61.6g
Sugars6.6g
Sodium1620mg

DID YOU MAKE THIS RECIPE?

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