Riganopsomo (Oregano Cheese Bread)

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~ Ingredients: ~ 3 cups of flour, or more ~ 1 tbsp dry yeast ~ 1 cup of warm water ~ 3 tbsp of Olive oil ~ 1 1/2 cups of Feta cheese crumbled ~ 1 egg yolk beaten ~ 2 tbsp of dry oregano (rigani) ~ 1/2 tbsp of dry mint ~ 1/2 a tsp of salt

 

~ Sprinkle the yeast over the water and set aside in a warm place for about 10 minutes, until foamy. ~ Whisk in 2 tablespoons of the olive oil and the salt. ~ Sift the flour into a large mixing bowl and make a well in the center. ~ Pour in the yeast mixture. ~ Knead for about 10 minutes, adding more flour if necessary to make a firm elastic dough. ~ Transfer to a lightly oiled bowl, cover with plastic wrap and set aside for about 2 hours in a warm place to rise. ~ Knead in the oregano, mint, and feta until evenly distributed throughout the dough. ~ Lightly oil a small baking pan and place the dough in the center. ~ Form into a round loaf and flatten to a thickness of about 2 inches. ~ Cover with a clean kitchen towel and set aside for 1 hour in a warm place. ~ The dough will rise only slightly. ~ Preheat the oven to 350 Degrees Fahrenheit. ~ Using a sharp pointy knife, slash the top of the loaf in 2 - 3 places, brush with the remaining olive oil and bake for about 25 minutes. ~ Remove from the oven, brush with the beaten egg yolk and bake for about 15 minutes longer, or until the bread is deep golden brown. ~ Remove from the oven, let it cool down for a few minutes, slice and serve. ~ Good luck and enjoy.